Creamy Tomato Beans

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This nutritious and fiber-dense dish comes together in just 30 minutes and one pan!

There’s nothing I love more than a one-pan recipe that’s packed with nutrients and bursting with flavor. These creamy tomato beans check all the boxes! Your beans of choice are simmered in a homemade creamy tomato sauce, creating a cozy, satisfying dish that can be enjoyed on its own, with a slice of crusty bread, or alongside a bowl of rice. The dish is gluten-free, vegetarian, and easily made plant-based, too. Thanks to the fresh tomatoes and beans, this dish delivers vitamin C, protein, fiber, and a variety of other vitamins and minerals.

Beans are also a serious bang for your buck. They provide carbohydrates, protein, fiber, and a whole range of essential nutrients without breaking the bank. You can cook with dried beans in bulk to get even more bang out of your buck.

For this recipe, you can use pretty much any beans you have on hand. White beans, such as cannellini or butter beans, are especially delicious here because their creamy texture and released starches help thicken the sauce. I didn’t have any in my pantry, so I used chickpeas instead. They worked beautifully, too, with a firmer texture. Some other great options are kidney beans, black beans, and pinto beans.

Print Recipe

Creamy Tomato Beans

Author: Jamie L. Cooking Method: Pan Fry Cuisine: Fusion Courses: 30 Minutes or Less, Dinner, Lunch Recipe Keys: Gluten Free Nut Free Vegan V Vegetarian

Difficulty: Intermediate Prep Time 8 mins Cook Time 20 mins Total Time 28 mins

Servings: 3 Calories: 238

Dietary:

G Gluten Free N Nut Free V Vegan V Vegetarian

Description

Beans simmered in a creamy and flavorful homemade tomato sauce with a hint of basil.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil
• 4 tomatoes on the vine
• ¹⁄₂ medium onion, diced
• 2 cloves garlic, minced
• 2 teaspoons tomato paste
• ¹⁄₄ teaspoon salt
• ¹⁄₄ teaspoon pepper
• 1 ¹⁄₂ cup cooked beans of choice, drained (cannellini, chickpeas, butter beans)
• ¹⁄₄ cup full-fat coconut milk
• 3 tablespoons chopped basil
• ¹⁄₄ cup shredded cheese, optional

Instructions

1. Cut a shallow slit into all 4 tomatoes.
2. Heat olive oil in a pan large pan over medium heat.
3. Place the tomatoes on the pan and add in the chopped onions and garlic. Cover the pan with the lid for 6-8 minutes.
4. The tomato skins should now be wrinkled and can be peeled with a fork or tongs easily. If not, continue cooking the tomatoes until the skins can be peeled off.
5. Remove the tomato skins and use a fork to smash the tomatoes until you are left with tomato pulp.
6. Add tomato paste, salt, and pepper into the tomato pulp and let the sauce simmer for 5 minutes, with the pan covered.
7. Add in the beans and coconut milk bring the stew to a simmer again.
8. Stir in the basil and cheese (if using) and enjoy the stew as is, with a piece of bread, or a side of rice.

Nutrition Facts

Servings 3

Serving Size 1 cup

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Amount Per Serving

Calories 238kcal

% Daily Value *

Total Fat 9g14%

Sodium 490mg21%

Total Carbohydrate 28g10%

Dietary Fiber 7.5g30%

Sugars 9g

Protein 12g24%

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Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store this dish in an airtight container in the fridge for up to 5 days.

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