Braised White Beans and Tomatoes
Braised White Beans with tomatoes and basil make a simple yet hearty and delicious weeknight dinner. We love to serve it in shallow bowls with garlic knots or sourdough toast and extra fresh herbs.
Hearty Braised White Bean Recipe
We’re big fans of a satisfying yet healthy meal around here, and this simple recipe for cannellini beans and cherry tomatoes hits all the right notes. This is a great way to change up your weeknight dinner routine.
Don’t let the humble ingredients fool you. This white bean dish is:
- Quick and easy to make. One pan, 25 minutes.
- Nutritious and filling. Beans are a fantastic source of plant-based protein.
- Great for meal prep. We think this tastes even better the next day, and it’s a breeze to pack as a complete meal for lunch.
Serve this with garlic bread, Texas toast, garlic knots, or thick slices of sourdough bread. Irresistible!
This recipe is adapted from a summer ragout recipe published on Once Upon a Chef. That dish is fantastic as-is; the version I’m sharing here has a thicker and more substantial sauce, more tomatoes, and no mint.
Ingredients & Substitutions
Here are a few notes and shopping tips about the ingredients you’ll need to make this, as well as possible substitutions. Find full amounts in the print-friendly recipe card below.
- Cannellini beans. Cannellini beans are a large Italian bean that work beautifully in any recipe that calls simply for “white kidney beans.” They maintain a hearty, creamy texture when cooked. Great northern or white navy beans work well as substitutes.
- Cherry or grape tomatoes. You can also use 1 or 2 large heirloom or Roma tomatoes, seeded and chopped, which is especially nice in late summer when vine-ripened tomatoes seem to be everywhere. If using large tomatoes, be sure to scrape out the seeds or the sauce will be too watery.
- Yellow onion. Substitute shallot if preferred for a more mild, sweet flavor.
- Garlic. Fresh or jarred minced garlic is best here for flavor.
- Olive oil and butter.
- Kosher salt and black pepper.
- Broth. Use vegetable broth or vegetable stock, or chicken broth or chicken stock if keeping this vegetarian is not needed. Using a low-sodium variety is not strictly necessary but I find it helpful so that the finished dish can be salted just to taste.
- Tomato paste. For thickening the sauce. If you prefer a thinner or less tomato-y sauce, this can be reduced or omitted.
- Balsamic vinegar. Gives the sauce a unique and irresistible hint of tang.
- Fresh basil. An important finishing touch for color and taste! Fresh rosemary or thyme would be a nice substitute. Feel free to also finish with a dash of red-pepper flakes if you like heat, or lemon juice if you want a light citrus pop.
How To Make Braised White Beans
This is a general overview with step-by-step photos. As always, you will find full instructions with exact ingredients and times in the print-friendly recipe card below.
- Sauté onions and garlic.
- Stir in beans, broth, tomato paste, and balsamic vinegar. Bring to a simmer.
- Add tomatoes and cook for about 5 minutes.
- Season with salt, pepper, and fresh basil. Serve and enjoy!
Pro Tip: Have your beans and broth ready to pour into the pan very soon after adding the garlic. Minced garlic browns and turns fragrant quickly, then proceeds to burn just as fast. Have your beans rinsed and your broth measured so you can add those just 30-60 seconds after the garlic goes in.
Recipe FAQs & Expert Tips
What is braising?
Traditional braising is a combination cooking method in which a food, usually meat, is first dry-seared over high heat, then cooked in liquid at a lower heat until tender and ready to serve. Admittedly we’re taking some liberties in this recipe — most obviously using beans rather than meat — but I think the idea of simmering your ingredients in liquid to impart flavor while cooking still applies.
Are braised beans a main dish or a side?
We enjoy this as a main dish. Even my husband loves it and never misses having a meat on the plate! This said it also would make a great side dish or alternative main if you’re feeding a mix of omnivores and plant-based eaters.
As a main dish we find that it yields 4 generous servings. Because we are a family of two adults and two relatively small kids, it usually stretches a bit further — usually dinner for everyone one night and two portions of leftovers. Feel free to halve the recipe if you would rather have less.
Is this dish gluten-free?
As written this recipe for braised beans is naturally gluten-free. You may, however, want to carefully check your broth. Chicken and vegetable broth is typically gluten-free, but some store-bought varieties contain flavorings or preservatives that include trace amounts of gluten.
Can I make this vegan?
Yes! Use a dairy-free butter or extra olive oil, and use a vegan-certified vegetable broth.
Can I make this dairy-free?
Yes! Use a dairy-free butter or substitute an extra drizzle of olive oil.
Storage & Reheating
- Storage: Leftovers keep very well for 3-4 days. Package portions in any airtight container in the refrigerator for 3-4 days. (These are our favorite meal prep boxes–they are made of glass, the lids hold up well, and they hold a generous portion.)
- Warming: Reheat portions in the microwave or over medium-low heat on the stovetop. Add a splash of water or broth if the mixture seems to have dried out, and stir frequently for even heating.
Related Recipes
In the market for more cozy and nourishing meatless mains? Try my Italian chickpea soup, pasta with white beans and broccoli, Tuscan chickpea stew, and Tuscan white bean skillet next.
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Braised White Beans and Tomatoes
Ingredients
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1/2 medium yellow onion diced
- 2-3 cloves garlic minced
- 2 (15 ounce) cans cannellini beans drained and rinsed
- 1 and 1/2 cups chicken or vegetable broth I use low-sodium
- 2 Tablespoons tomato paste
- 1 Tablespoon balsamic vinegar
- 2 cups cherry tomatoes
- kosher salt and black pepper to taste
- 1/4 cup fresh basil leaves cut into strands
Instructions
- Melt butter and warm olive oil together in a large skillet over medium-high heat. Add onions and cook for 5-6 minutes, stirring frequently, until softened. Add garlic and cook 30-60 seconds more, just until fragrant.
- Stir in the beans, broth, tomato paste, and balsamic vinegar. Bring to a simmer. Add the tomatoes, reduce heat to medium-low, and cook for about 5 minutes. Sample and season with salt and pepper to taste. (I start with 1/4 teaspoon each salt and pepper.)
- When ready to serve, sprinkle with basil and spoon into bowls. Enjoy!
Notes
- Serving Suggestion: This is really delicious with garlic bread or garlic knots.
- Serving Size: This yields 4 generous servings, but since we’ve got two kids, it usually stretches a bit further — usually dinner for everyone one night and two portions of leftovers. Feel free to halve the recipe if you would rather have less.
- Tomatoes: You can also use 1 or 2 large heirloom or Roma tomatoes, seeded and chopped. Be sure to scrape out the seeds or the sauce will be too watery. This is especially nice in late summer.
- Make it Dairy-Free: Use a dairy-free butter or substitute an extra drizzle of olive oil.
- Make it Vegan: Use a dairy-free butter or extra olive oil, and use a vegan-certified vegetable broth.
- Recipe: Adapted from Once Upon a Chef.
