Cannellini beans in Stewed Tomatoes

A light main course on its own, easily made a little more substantial by serving it on pasta, rice, or any grain of your choosing. I like a piece of bread to soak up what’s left of the sauce when I’m done.

If you don’t drink alcohol, replace the wine with a small cup of vegetable stock with a splash of apple cider or balsamic vinegar mixed in.

Prep time: ~30 minutes
Serves 4-6


  • 2 cans cannellini beans, drained and rinsed.
  • 2 cans whole tomatoes (if fresh tomatoes aren’t in season), roughly chopped, with the juice reserved.
  • 1 small glass white wine.
  • 4 cloves garlic, crushed/minced.
  • 2 shallots, finely diced.
  • 1-2 tbsp olive oil.
  • 1 small bunch sage leaves (or 1 tsp dried sage).
  • 2 small sprigs rosemary (or 1 tsp dried rosemary).
  • dash of hot sauce or pinch of dried chili flakes, if desired.
  • salt and pepper, to taste.

Cooking Instructions:

Heat a medium saucepan or deep frying pan on medium-low heat with the olive oil in the bottom. Once the oil is hot, toss in the garlic and shallot. Stir frequently, until the garlic begins to toast slightly. Don’t let the garlic burn – it will make the dish taste bitter, which you don’t want!

Next, add the tomatoes and the herbs. Cook, stirring often, until the mixture starts to bubble. Add your beans, then reduce the heat slightly, and allow to simmer, reducing down to a thick stew-like consistency.

Serve hot. This dish is also nice when eaten cold as leftovers the next day.

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