Creamy Italian White Beans
This 15 minute meal starts with canned white beans quick-simmered with sun-dried tomatoes, garlic, and tahini. The result is a richly flavorful, creamy, bean skillet that pairs perfectly with warm sourdough bread for dipping!
Servings: 4 servings
Ingredients
- 1 tbsp olive oil from the jar of sun-dried tomatoes
- 2 tbsp chopped Calabrian Chilies such as Delallo
- 1 small yellow onion
- ½ tsp ground cumin
- ½ tsp black pepper
- ¼ tsp kosher salt I use Morton's
- 2 cloves garlic
- 1½ tbsp tomato paste
- ¼ cup chopped sun-dried tomatoes
- 2 cans white beans cannellini beans or white navy beans
- 3 tbsp runny tahini such as Soom
- ¾ cup veggie broth
- 2 handfuls chopped Italian parsley
- 1 tbsp lemon juice
Serve with:
- sourdough bread or warm pita for dipping
Instructions
Prep
- Gather all of the ingredients on the counter, and then drain and rinse both cans of white beans. Then chop the onion, sun-dried tomatoes, and parsley and set them aside separately. Finish by mincing the garlic and set that side.
Sauté
- Add 1 tbsp of olive oil from the jar of sun-dried tomatoes and 2 tbsp of Calabrian Chilies to a large skillet and set the heat to medium. Once warm, add the chopped onion and cook for 3-4 minutes.
- Next, add the garlic, cumin, salt, and pepper and cook for one minute.
- Then add the sun-dried tomatoes and tomato paste and cook for another minute. Add the white beans, tahini and 1/2 cup of the veggie broth (reserve the remaining 1/4 cup for later) and stir to combine.
- Raise the heat to medium-high and allow the beans to simmer for 3 minutes. Stir occasionally.
- Then add the remaining veggie broth, along with the parsley and simmer until the consistency reaches your desired thickness. At that point, you can turn off the heat, add the fresh lemon juice, and taste. Add more salt as needed.
Serve
- Serve warm with lots of fresh bread on the side for dipping. I like to add more Calabrian Chilies on top too! Enjoy!