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Sweet & Smoky White Beans

These Sweet & Smoky White Beans are simmered in a homemade tomato and roasted red pepper sauce for a comforting side or hearty main dish. Vegan and Gluten-Free, Oil-Free Option.
Course Side
Cuisine American
Method Stovetop
Prep Time 5 minutes
Cook Time 20 minutes
Calories 1192kcal
Author Caitlin Shoemaker


  • 1 red bell pepper quartered,
  • 1 small red onion quartered
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon smoked paprika
  • 3/4 teaspoon cumin
  • 1/2 teaspoon coriander optional
  • 1 teaspoon kosher salt
  • 1 14.5 oz can fire-roasted and diced tomatoes
  • 1/2 cup filtered water (or use vegetable broth for more flavor)
  • 4 cups cooked white beans; about 3 cans
  • Chopped parsley for ganish (optional)
  • Cashew cream for garnish (optional; see notes)
  • Serving suggestions: rice toasted bread, etc.


  • Prep: Line a baking tray with parchment paper. Add the bell pepper, onion, and garlic to the tray and drizzle with olive oil; massage the oil into the veggies until they are evenly coated. Place the tray in the middle rack of the oven and broil the veggies for 25 to 30 minutes, until the edges are slightly charred and the onion is cooked.
  • Make the Sauce: Transfer the roasted veggies to a large blender with a venting lid. Add the smoked paprika, cumin, coriander, salt, tomatoes, and water to the blender and blend on high until smooth, 45 to 60 seconds. Set aside.
  • Combine: Rinse the beans and drain well. Add the beans to a large pot or sauté pan and pour the sauce on top; mix well and bring to a simmer over medium-high heat.
  • Simmer: Reduce the heat to medium-low and simmer for 15 to 18 minutes, until the sauce has thickened to your liking. If the sauce starts to splatter I recommend covering the pan with a splatter screen, or loosely covering the pot with the lid.
  • Serve: Remove from the heat and top with fresh parsley and cashew cream, if using. Serve warm, and as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.


  • 20-Minute Option: Skip the broiling and simply add all of the raw veggies and oil to the blender in step two. The flavor of the sauce won’t be as complex, but the raw onion and garlic flavors will still cook out while the beans simmer!
  • Oil-Free: Follow 20-Minute option and omit the oil.
  • Cashew Cream: To make your own cashew cream, blend 1 cup soaked cashews with 3/4 cup water and a pinch of salt together until smooth.


Calories: 1192kcal | Carbohydrates: 209g | Protein: 63g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 3427mg | Potassium: 5094mg | Fiber: 49g | Sugar: 33g | Vitamin A: 6421IU | Vitamin C: 204mg | Calcium: 752mg | Iron: 30mg