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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
