Italian-Inspired White Beans with Tomatoes

These beans are so incredible. I made a huge pot of them yesterday, and by lunchtime today, they were gone. They’re flavorful and filling and warm… and even I can’t believe how easy they are to make.

I have been craving warm food recently, and not just soup. I want food that fills you up… food with substance and texture, but food that can still be eaten out of a bowl with a spoon while curled up on the couch. My roommate says she’s “not that into beans,” so maybe it’s just the two years I spent being a vegetarian that makes me like these so much. They’re a bit like chili beans, but the flavorings are Italian-inspired.

I eat them with a bit of fromage nature à tartiner, which is sort of like a mild French cream cheese, as you can see in the picture, or else with some shredded cheese and a bit of Tabasco sauce. Either way, this is a recipe you must try.

Italian-Inspired White Beans with Tomatoes

2 tsp. olive oil
1 onion, finely chopped
1 whole dried cayenne pepper (if you don’t have these, sub a teaspoon of ground cayenne)
1 tsp. ground cayenne pepper
1 clove garlic, minced
3 tbsp. tomato puree
1 15-oz can whole peeled tomatoes
1 28-oz. can white beans (cannellini or white navy)
2 tsp. dried basil
1 tsp. dried rosemary
salt and black pepper

Heat the olive oil over medium-high heat. Add the onion and a pinch of salt and cook until soft and translucent, about five minutes. Add the peppers and garlic and stir until fragrant, 1-2 minutes.

Add the tomato puree and stir to coat. Allow to cook for one minute, stirring constantly. Add the tomatoes, beans and herbs. Add salt and pepper to taste.

Reduce the heat to medium-low and allow to cook, stirring occasionally, until sauce has thickened and tomatoes have broken down, about 30 minutes. Taste for seasonings and serve.

This keeps really well and reheats in the microwave nicely for lunch the next day.