As the name suggests these are creamy, however, I’m not sure how “Tuscan” they are. I’ve used the name here to allude you, dear reader, of the flavors of this adult version of baked beans but so, so much better. Although equally good on toast. This will only make sense however if you’ve seen or made a similar recipe using chicken instead of beans (also called ‘marry me chicken’). The title of this recipe could be: ‘Creamy Tomato & Basil Cannellini Beans’. Delicious sounding but a bit long winded. A conundrum. Creamy Tuscan White Beans it is. Quick & easy to make: garlic, a hint of chili, juicy cherry tomatoes, the umami flavor of sundried tomatoes, basil, parmesan. It is comfort food without the fuss & lengthy wait. These beans are delicious served just with warm, buttered toast & perhaps a salad if you’re feeling virtuous.
Creamy Tuscan White Beans
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 2 teaspoons crushed red chilies more or less depending on heat tolerance
- 2 cups halved cherry tomatoes 14oz/400g
- 1/2 cup julienne sun-dried tomatoes in oil, drained
- 2 x 15 oz/425g cans cannellini beans, rinsed & drained
- 1 cup heavy cream or 1/2 cup cream, 1/2 cup broth
- A good pinch sea salt & coarse-ground pepper
- Pinch of sugar (optional)
- 1 cup finely grated parmesan 1 oz/30g, plus extra to serve
- 1/2 cup fresh basil leaves, roughly chopped, plus extra to serve
- Toasted bread to serve, (optional)
- Heat the oil and garlic in a large frying pan over medium-low heat. Cook the garlic slowly for 2 to 3 minutes or until fragrant and softened.
- Add the crushed red chilies and fresh tomatoes. Cook, stirring occasionally, for 5 minutes or until tomatoes are softened.
- Add the sun-dried tomatoes, beans, cream, salt, pepper and sugar. Cook uncovered for 3 to 5 minutes until the sauce is thickened somewhat or to your liking.
- Add the parmesan and basil. Stir to combine. Serve sprinkled with extra parmesan and basil leaves and bread to mop up the sauce, if desired.
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