White Beans with Tomatoes and Garlic

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Let me show you the fastest way to transform canned beans to this incredibly tasty White Beans with Tomatoes and Garlic dish. Yes, this vegetarian bean dish is so tasty and made with only a few ingredients you probably already have in your pantry. 

These past few days I have been doing a lot of baking, I find baking is good therapy, but today I was craving something warm, savoury and comforting. This is one of those dishes that’s good hot, or at room temperature. It never ceases to amaze me how well Cannellini beans work with tomatoes. This recipe is inspired by a vegetarian dish I had in Greece, with a twist of balsamic vinegar. When I was in Greece almost every restaurant served various bean dishes. Some were made with fresh green beans or fava beans, and others with legumes such as Cannellini Beans.

Can of beans is something we all probably have in our pantry, they are a good source of protein and are very versatile in recipes. I especially love them in soups such as this vegan white bean soup with kale or salads.

The simplest way to make white beans with tomatoes and garlic.

To make this bean recipe there is very little you will need, and as I said before you most likely have in your pantry. You will need olive oil, garlic, rosemary or you can use thyme, or basil if that is what you have. And, you will need tomatoes. I find cherry tomatoes work best in this recipe, but if you don’t have cherry tomatoes use any tomato that you have on hand just be sure to cut it into quarters. The intriguing ingredient is the balsamic vinegar, this flavourful vinegar adds richness and flavour. But don’t dismay if you don’t have balsamic vinegar. Use apple cider vinegar or white vinegar, and add a little maple syrup, honey or brown sugar. About a teaspoon, and then just salt and pepper. I have added a pinch of cayenne pepper because I love spicy food, but this is optional. Now for the recipe… super easy. First, you cook the garlic in olive over medium-low heat with rosemary for about 2 minutes. The heat should be very low, this will create a tasty garlic oil flavoured with rosemary. Once the garlic oil is ready, toss in tomatoes with balsamic vinegar and cayenne pepper. Cook over medium-high heat just until the tomatoes start to blister, about 2 minutes. Then you add the beans with parsley and coat them with the sauce. Cook just long enough for the beans to be heated through -> done!

What to serve with Cannellini beans?

One of the best ways to serve this vegetarian dish is with meat. Such as pork or chicken, but if you are following a plant-based diet serve the Cannellini beans over rice. If you are from England you will probably want to serve the flavourful beans over toast. Enjoy!

Are you searching for vegetarian sides or mains? Check out our extensive list of gluten-free vegetarian recipes.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 6 garlic cloves, smashed and chopped
  • 1 Tbsp. GF dried rosemary
  • Pinch of GF cayenne pepper (optional)
  • 10 oz. cherry tomatoes, halved
  • 1 Tbsp. GF balsamic vinegar
  • 2 x (15 oz.) canned Cannellini beans, rinse and drain well
  • 1/4 cup chopped fresh parsley
  • Sea salt and GF ground black pepper to taste
  • Instructions

  • 
Using a large saucepan heat olive oil over medium-low heat. Add garlic and rosemary and cook the garlic for 2 minutes. Careful not to burn the garlic
  • 
Toss in tomatoes with cayenne pepper and balsamic vinegar. Season with salt and pepper. Increase the heat to medium-high, and cook for about 2 minutes, long enough for the tomatoes to blister. Stirring as needed
  • 
Add beans and parsley and gently stir to coat with the sauce. Taste and adjust seasoning if needed


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