Creamy One Pot Sundried Tomato White Beans Recipe
This creamy one-pot sundried tomato white beans recipe combines tender white beans with savory sun-dried tomatoes, aromatic thyme, and a touch of chili flakes, all brought together in a luscious cream sauce. Enhanced with spinach and parmesan, it makes a comforting and flavorful dish perfect for a quick lunch or dinner, served hot with crusty bread for dipping.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Base Ingredients
- 1 tablespoon of oil from the sun-dried tomato jar
- 1 small onion, finely diced
- 3 garlic cloves, crushed
- 1 teaspoon salt
Sundried Tomato & Herbs
- 1/2 cup sun-dried tomatoes, chopped
- 1 tablespoon dried thyme
- 1 teaspoon chili flakes (or red pepper flakes)
Beans & Cream
- 2 cans of white beans (400g/14oz each), with liquid
- 1/2 cup cream (regular heavy cream, sour cream or your favorite plant-based alternative)
- 1/2 cup finely grated parmesan, plus 1 tablespoon for garnish
Greens & Garnish
- 2 cups spinach leaves, chopped
- 1 tablespoon chili oil, to serve
Instructions
- Cook the onion and garlic: Heat 1 tablespoon of sun-dried tomato oil in a high-sided pan over medium heat. Add the diced onion and 1 teaspoon of salt, stirring occasionally. Cook for about 5 minutes until the onion softens and becomes translucent with slightly changed color. Add the crushed garlic cloves and stir through the onion to combine.
- Add sundried tomatoes and cream: Stir in 1/2 cup chopped sun-dried tomatoes, 1 tablespoon dried thyme, and 1 teaspoon chili flakes. Mix well before pouring in 1/2 cup of cream. Stir everything together thoroughly to incorporate the cream into the tomato and herb mixture.
- Add the white beans: Pour in the white beans along with their liquid to utilize the starchy bean juice, which helps create a rich sauce. If the beans are drained, add a splash of water to loosen the sauce. Add 1/2 cup grated parmesan and stir to combine. Allow the beans to simmer gently for about 5 minutes until the sauce thickens slightly.
- Add the spinach: Scatter 2 cups of chopped spinach leaves into the pan and mix them through the beans. The spinach will wilt and reduce significantly in size. Season with a grind of black pepper, taste, and adjust salt if needed.
- Garnish and serve: Drizzle 1 tablespoon chili oil over the beans and sprinkle the remaining 1 tablespoon parmesan on top. Serve the dish hot with fresh bread such as no-knead chili cheese focaccia or garlic flatbreads for dipping in the flavorful sauce.
Notes
- You can substitute the cream with sour cream or any plant-based cream alternative to suit dietary preferences.
- Using the liquid from the white beans adds starch to the sauce for a creamier texture; if draining the beans, add water to maintain sauce consistency.
- Adjust the chili flakes and chili oil to your preferred heat level.
- The dish pairs wonderfully with crusty breads like no-knead focaccia or rosemary parmesan bread for mopping up the sauce.
- To keep it vegetarian, ensure the parmesan used is vegetarian-friendly or use a plant-based cheese alternative.
