Creamy One Pot Sundried Tomato White Beans is a flavorful, rich, and satisfying dish that’s perfect for a quick weeknight dinner or an elegant side dish. With tender white beans, tangy sundried tomatoes, and a luscious creamy sauce, this recipe is both easy to make and irresistibly delicious.
Why You’ll Love This Recipe
- Rich and Creamy: The sauce is velvety and bursting with flavor.
- One-Pot Convenience: Minimal cleanup makes this dish perfect for busy nights.
- Nutrient-Packed: Full of plant-based protein and fiber from white beans.
- Versatile: Serve as a main dish with bread or as a side to complement proteins like chicken or fish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Garlic cloves (minced)
- Onion (diced)
- Sundried tomatoes (chopped, oil-packed or rehydrated)
- Cannellini beans or Great Northern beans (canned, rinsed, and drained)
- Vegetable broth
- Coconut milk or heavy cream (for creaminess)
- Fresh spinach or kale (optional, chopped)
- Lemon juice (freshly squeezed)
- Salt
- Black pepper
- Red pepper flakes (optional, for heat)
- Fresh basil or parsley (chopped, for garnish)
- Optional: Parmesan cheese (or vegan alternative)
Directions
- Sauté Aromatics:
- Heat olive oil in a large skillet or pot over medium heat.
- Add the onion and cook for 5-7 minutes until softened. Stir in the garlic and cook for another 1-2 minutes until fragrant.
- Add Sundried Tomatoes:
- Stir in the chopped sundried tomatoes, cooking for 2-3 minutes to release their flavor.
- Combine Beans and Broth:
- Add the white beans and vegetable broth. Stir well and bring to a simmer. Let it cook for 5-7 minutes to allow the flavors to meld.
- Make It Creamy:
- Stir in the coconut milk or heavy cream. Simmer for another 3-5 minutes until the sauce thickens slightly.
- Add Greens and Season:
- Stir in the fresh spinach or kale if using, allowing it to wilt. Season the dish with salt, black pepper, and red pepper flakes to taste.
- Finish and Serve:
- Stir in a splash of lemon juice for brightness. Garnish with fresh basil or parsley and optional Parmesan cheese. Serve warm with crusty bread, rice, or pasta.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Kick: Add more red pepper flakes or a dash of hot sauce.
- Herby Twist: Incorporate thyme, rosemary, or oregano for an earthy flavor.
- Protein Boost: Stir in cooked chicken, shrimp, or tofu for a heartier dish.
- Lighter Option: Use a splash of almond milk instead of coconut milk or cream.
- Cheesy Version: Stir in shredded Parmesan or vegan cheese for extra richness.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave. Add a splash of broth if the sauce has thickened too much.
FAQs
1. Can I use dried beans instead of canned?
Yes, soak and cook dried beans beforehand, then add them to the recipe.
2. What type of sundried tomatoes should I use?
Oil-packed sundried tomatoes are ideal for their rich flavor, but rehydrated dry ones work well too.
3. Can I skip the greens?
Yes, but adding spinach or kale boosts the nutritional value and adds texture.
4. Is this dish vegan?
Yes, use coconut milk and skip the Parmesan or use a vegan alternative for a fully vegan dish.
5. Can I make this gluten-free?
The recipe is naturally gluten-free. Just ensure your broth is certified gluten-free.
6. What pairs well with this dish?
Serve with crusty bread, rice, quinoa, or pasta for a complete meal.
7. Can I make this dish spicier?
Add extra red pepper flakes, chili paste, or fresh jalapeños for more heat.
8. How do I thicken the sauce?
Simmer uncovered for a few extra minutes or stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
9. Can I use a different type of bean?
Chickpeas or butter beans are great substitutes for cannellini beans.
10. How do I store leftovers without losing flavor?
Store in an airtight container and add a splash of broth or water when reheating to maintain the creamy consistency.
Conclusion
Creamy One Pot Sundried Tomato White Beans is a flavorful and satisfying dish that’s as easy to make as it is delicious. Whether served as a comforting main or an elegant side, this recipe is sure to impress. Try it tonight and enjoy the rich, tangy, and creamy goodness in every bite!
PrintCreamy One Pot Sundried Tomato White Beans Recipe
This one-pot dish features creamy white beans simmered in a rich sundried tomato and herb-infused sauce. It’s a quick and comforting meal that’s perfect on its own or served with crusty bread, rice, or pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1/3 cup (50g) sundried tomatoes, chopped (packed in oil, drained slightly)
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
- 1/2 cup (120ml) vegetable broth or white wine
- 1 (14 oz/400g) can of diced tomatoes
- 2 (14 oz/400g) cans of white beans (such as cannellini or great northern), drained and rinsed
- 1/2 cup (120ml) coconut milk or heavy cream (for creaminess)
- Salt and freshly ground black pepper, to taste
- 2 cups (60g) fresh spinach or kale, chopped (optional)
- Fresh basil or parsley, chopped (for garnish)
Instructions
1. Sauté the Aromatics:
- Heat the olive oil in a large skillet or pot over medium heat.
- Add the diced onion and sauté for 5–7 minutes, or until softened and translucent.
- Stir in the garlic and red pepper flakes (if using) and cook for 1–2 minutes, until fragrant.
2. Add the Sundried Tomatoes and Herbs:
- Stir in the chopped sundried tomatoes and Italian herbs. Cook for 2–3 minutes, allowing the flavors to meld.
3. Build the Sauce:
- Pour in the vegetable broth or white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
- Add the diced tomatoes and white beans. Stir to combine and bring to a gentle simmer.
4. Add the Creaminess:
- Reduce the heat to low and stir in the coconut milk or heavy cream. Let the mixture simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- If using, stir in the chopped spinach or kale and cook for another 2–3 minutes, until wilted.
5. Season and Serve:
- Season the dish with salt and pepper to taste.
- Garnish with fresh basil or parsley before serving. Serve hot with crusty bread, rice, or pasta.
Notes
- For extra flavor, add a sprinkle of grated Parmesan (or a vegan alternative) before serving.
- To make this dish heartier, add cooked chicken, sausage, or tofu.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.