Description
This creamy tomato beans recipe features tender cannellini beans simmered in a luscious tomato and coconut milk sauce, infused with garlic, oregano, and sun-dried tomatoes. It’s a comforting, flavorful dish that’s perfect as a warm side or a satisfying vegetarian main, ready in just 25 minutes.
Ingredients
Base Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 medium white onion, finely diced (about 1/2 cup)
- Fine sea salt + freshly ground black pepper, to taste
Beans and Flavorings
- Two 15-ounce cans cannellini beans (or other white beans)
- 4 medium garlic cloves, minced
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (optional)
- 6 sun-dried tomato halves, finely chopped (about 1/4 cup)
Liquid
- Half a 13-ounce can unsweetened full-fat coconut milk (just shy of 1 cup)
For Serving
- Basil, for serving
Instructions
- Sauté Onions: Heat the olive oil in a medium skillet over medium heat. Add the finely diced onion with a pinch of salt. Cook, stirring frequently, until the onion becomes soft and translucent, about 5 to 7 minutes. Be careful not to let the onions brown to keep a mild flavor.
- Prepare Beans: While the onions cook, drain the cannellini beans using a mesh strainer and rinse them thoroughly under running water. Shake off the excess water to prevent the dish from becoming too watery.
- Add Aromatics and Tomato Paste: To the skillet with onions, add the minced garlic, tomato paste, dried oregano, and optional chili flakes. Stir well to combine and cook the mixture for 1 minute to develop flavors.
- Add and Mash Beans: Add the drained beans to the skillet. Use a potato masher or a large fork to roughly mash about half of the beans, creating a creamy texture with some whole beans for bite.
- Simmer with Coconut Milk and Tomatoes: Pour in the unsweetened full-fat coconut milk and add the finely chopped sun-dried tomatoes. Season generously with freshly ground black pepper. Stir everything together, then reduce the heat to low. Cover the skillet tightly with a lid and let it simmer gently for 10 minutes, stirring occasionally to prevent sticking.
- Adjust Seasonings and Serve: Taste the bean mixture and adjust salt, pepper, or chili flakes as needed. Serve the creamy tomato beans hot, garnished with fresh basil leaves for a fragrant finish.
Notes
- If you prefer a spicier dish, increase the chili flakes or add a pinch of cayenne pepper.
- For a thicker consistency, mash more beans or simmer uncovered toward the end to reduce excess liquid.
- This dish pairs well with crusty bread, rice, or as a side to grilled vegetables.
- Sun-dried tomatoes can be substituted with roasted red peppers for a different flavor.
- Use full-fat coconut milk for the creamiest texture; light coconut milk will result in a thinner sauce.
