Creamy Tuscan White Beans

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.

Prep Time10

Cook Time14

Total Time24

Servings:

Calories: 315kcal

Author: Lovoni

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
1/2 cup heavy cream 120ml
1/2 cup chicken or vegetable broth 120ml
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 leaves 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, broth, salt, pepper and sugar. Cook uncovered for 3 to 5 minutes until the sauce is thickened 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.

Notes

Storage note: The beans will keep, stored in air-tight containers for 4 days in the fridge. To reheat, heat in a pan over medium-low heat until hot. Or microwave in a microwave-safe container for about 3 minutes or until hot.

Nutrition