Hearty Tomato Beans

These 25-minute Tomato Beans simmer soft white beans in a tangy, savory, and smoky tomato sauce, giving you a rich and hearty meal to serve over polenta or scoop up with crusty bread. Vegan and Gluten-Free, Oil-Free Option.

Course Main

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 297kcal

Author Caitlin Shoemaker

Ingredients

3 tablespoons olive oil
1 small yellow onion fine dice
7-10 cloves garlic minced
2 tablespoons capers
1 teaspoon salt-free Italian seasoning blend
1/2 teaspoon paprika
1/2 teaspoon red chili flakes
1 tablespoon good quality balsamic vinegar
2 15 ounce butter or cannellini beans, drained and rinsed
1 14 ounce crushed tomatoes
1 cup vegetable broth
1/2 teaspoon kosher salt plus more to taste
1 ounce freshly chopped basil, for serving (about 1 cup; or sub parsley)

US Customary - Metric

Instructions

Aromatics: Warm the oil in a large sauté pan or Dutch oven over medium heat. Once shimmering add the onion and sauté for 5 to 7 minutes, until the onion is beginning to brown around the edges. Add the garlic, capers, Italian seasoning, paprika, and chili flakes. Sauté for another 1 to 2 minutes, until the garlic starts to brown.
Deglaze: Add the balsamic vinegar to the pan and sauté until it’s evaporated. Add the beans, crushed tomatoes, vegetable broth, and salt to the pan. Use a spatula to scrape any browned bits off of the bottom of the pan if necessary
Simmer: Bring the mixture to a simmer over high heat, then reduce the heat to medium and simmer for 5 to 10 minutes, stirring occasionally. Reduce the heat to medium low if the sauce starts to splatter.
Final Touches: Turn the heat off and stir in half of the chopped basil. Season with additional salt or chili flakes to taste, as necessary.
Serve: Serve warm, with crusty bread or over polenta - or as desired! Store any leftovers in an airtight container in the fridge for up to 5 days.

Video

Notes

Beans: I recommend using a creamy white bean for this recipe like butter beans, great northern beans, cannellini beans, or navy beans. You can also make this recipe with chickpeas, but I prefer to use a softer bean that has more starch here.

Gluten-Free: This recipe is gluten-free as written.

Nutrition