Tuscan Stewed Beans Recipe

Introduction

Tuscan stewed beans are a comforting and hearty dish, bursting with rich flavors from fresh herbs, garlic, and tomato paste. This simple yet satisfying stew is perfect for a cozy meal and highlights the best of rustic Italian cooking.

Ingredients

• 1/4 cup (56 mL) extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 medium or large carrots, peeled and finely chopped
• 2 celery ribs, diced
• 4 garlic cloves, finely chopped
• ½ tsp red pepper flakes
• 1/4 cup (4g) flat-leaf parsley leaves and tender stems, minced
• 1 tablespoon minced fresh sage
• 4 1/2 tablespoons (67g) tomato paste (in a tube, not a can)
• 3/4 cup (180 mL) dry white wine
• 1 28-ounce (800g) can whole peeled tomatoes, crushed by hand
• 1 teaspoon kosher salt, plus more to taste
• Freshly cracked black pepper
• 1 bay leaf
• 1 1/2 cups (360 mL) vegetable broth, plus more as desired
• 2 (15-ounce/425g) cans cannellini beans, drained and rinsed
• 1/2 cup (8g) fresh basil, slivered

Instructions

1. Step 1: Heat the olive oil in a Dutch oven over medium heat. Once hot, add the chopped onion and season with a pinch of salt and pepper. Cook for 7 to 8 minutes, stirring occasionally, until golden. Add the carrot, celery, and garlic with another pinch of salt and cook for 3 to 4 minutes.
2. Step 2: Stir in the red pepper flakes, parsley, and sage, cooking until fragrant, about 1 minute.
3. Step 3: Add the tomato paste and cook, stirring almost continuously, for 1 to 2 minutes until it darkens slightly.
4. Step 4: Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer rapidly for 3 minutes until mostly evaporated and no longer smelling like wine, stirring often.
5. Step 5: Add the crushed tomatoes with their juices, bay leaf, 1 teaspoon kosher salt, and several cracks of black pepper. Simmer rapidly, stirring fairly often, until tomatoes break down and most liquid evaporates, about 12 to 13 minutes.
6. Step 6: Stir in vegetable broth and beans. Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally. For a thicker stew, gently mash a small portion of the beans towards the end.
7. Step 7: Taste the stew and add a pinch of sugar if needed. Remove the bay leaf and stir in fresh basil. Adjust salt and pepper to taste before serving.

Tips & Variations

• Use tomato paste from a tube for a fresher flavor and to avoid waste from canned paste.
• Dry white wine adds depth, but you can substitute with vegetable broth for a non-alcoholic version.
• For extra richness, finish the stew with a drizzle of quality extra virgin olive oil before serving.
• Try adding chopped kale or spinach during the last 10 minutes for a green boost.

Storage

Store leftover stewed beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it has thickened too much. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can use dried cannellini beans. Be sure to soak them overnight and cook them thoroughly before adding to the stew, adjusting cooking time as needed.

Is this stew vegan-friendly?

Absolutely. This Tuscan stewed beans recipe uses only plant-based ingredients, making it perfect for vegans and vegetarians alike.

Tuscan Stewed Beans Recipe

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★★★★★

5 from 54 reviews

• Author: Matteo
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Tuscan Stewed Beans recipe is a hearty and flavorful vegetarian dish that combines cannellini beans with a rich tomato base, infused with traditional Tuscan herbs and aromatics. Slow-simmered to perfection, it’s an ideal comfort food perfect for a wholesome family meal or a satisfying plant-based dinner.

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Ingredients

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Vegetables & Herbs

• 1 medium yellow onion, chopped
• 2 medium or large carrots, peeled and finely chopped
• 2 celery ribs, diced
• 4 garlic cloves, finely chopped
• ½ tsp red pepper flakes
• 1/4 cup (4g) flat-leaf parsley leaves and tender stems, minced
• 1 tablespoon minced fresh sage
• 1 bay leaf
• ½ cup (8g) fresh basil, slivered

Liquids & Condiments

• 1/4 cup (56 mL) extra virgin olive oil
• 4 1/2 tablespoons (67g) tomato paste (in a tube, not a can)
• ¾ cup (180 mL) dry white wine
• 1 1/2 cups (360 mL) vegetable broth, plus more as desired

Canned Goods

• 1 28-ounce (800g) can whole peeled tomatoes, crushed by hand
• 2 (15-ounce/425g) cans cannellini beans, drained and rinsed

Seasoning

• 1 teaspoon kosher salt, plus more to taste
• Freshly cracked black pepper

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Instructions

1. Sauté Aromatics: Heat the olive oil in a Dutch oven over medium heat until hot. Add the chopped onion and season with a pinch or two of salt and pepper. Cook for 7 to 8 minutes, stirring occasionally, until the onion turns golden. Add the carrot, celery, and garlic along with another pinch of salt and cook for 3 to 4 minutes. Stir in red pepper flakes, parsley, and sage, cooking for about 1 minute until fragrant.
2. Add Tomato Paste: Incorporate the tomato paste into the vegetables and cook, stirring almost continuously, for 1 to 2 minutes until the paste darkens slightly.
3. Deglaze with Wine: Pour in the white wine to deglaze the pan, scraping up any browned bits stuck on the bottom. Let the wine simmer rapidly for about 3 minutes, or until most has evaporated and the wine aroma diminishes, stirring frequently.
4. Simmer Tomatoes: Add the crushed whole peeled tomatoes with their juices, bay leaf, 1 teaspoon kosher salt, and freshly cracked black pepper. Cook at a rapid simmer, stirring often for 12 to 13 minutes, until the tomatoes break down fully and most of the liquid evaporates.
5. Add Broth and Beans: Stir in the vegetable broth and canned cannellini beans. Lower the heat to maintain a gentle simmer, cover the pot, and cook for 30 minutes. Occasionally stir to prevent sticking. For a thicker stew, gently mash a portion of the beans using the back of a wooden spoon toward the end of cooking.
6. Finish and Season: Taste the stew and add a pinch of sugar if the tomatoes taste too acidic (usually not necessary with good-quality tomatoes). Remove the bay leaf. Stir in the slivered basil and adjust seasoning with additional salt and pepper to your preference. Serve warm.

Notes

• Use tomato paste from a tube for fresher flavor and easier storage compared to canned.
• Good-quality canned whole peeled tomatoes are essential for the best flavor and texture.
• If you prefer a thicker stew, gently mash some beans just before serving.
• Dry white wine is optional but adds depth; substitute with more vegetable broth if avoiding alcohol.
• This recipe is naturally vegetarian and can be made vegan by ensuring the vegetable broth is free of animal products.
• Can be stored refrigerated for up to 3 days and reheated gently before serving.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Stew
• Method: Stovetop
• Cuisine: Tuscan

Keywords: Tuscan stewed beans, cannellini beans recipe, vegetarian stew, Italian bean stew, slow simmer beans