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One-Skillet Creamy Tuscan White Beans

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Description

These creamy Tuscan white beans come together in one skillet with slow-caramelized onions, jammy tomatoes, tender navy beans, and a rich homemade vegan cream sauce. Cozy, nourishing, and perfect for busy weeknights, leftovers, and meal prep!

Ingredients

Units Scale
  • 2 tablespoons avocado oil
  • 1 yellow or sweet onion, diced
  • 1 teaspoon salt
  • 5 garlic cloves, minced
  • 1 1/2 teaspoons dried Italian seasoning
  • 4 cups chopped fresh Campari tomatoes (or cherry tomatoes)
  • 1 tablespoon pure maple syrup
  • 3 tablespoons tomato paste
  • 1 (15-ounce) can navy beans, drained and rinsed (or any white bean)
  • 1 1/2 cups homemade vegan heavy cream
  • 2 generous handfuls fresh basil, chopped

Instructions

  1. Heat the avocado oil in a large, deep skillet over medium-low heat. Add the diced onion and salt. Sauté for 10-15 minutes, stirring occasionally, until the onion is soft, sweet, and beginning to caramelize. Allow additional time if desired for deeper flavor.
  2. Add the minced garlic and Italian seasoning. Stir and sauté for another 2 minutes, until fragrant.
  3. Add the chopped tomatoes and stir to combine. Cover with a lid and cook for approximately 10 minutes, stirring occasionally, until the tomatoes release their juices, soften completely and begin to break down into a thick, jammy sauce. Allow additional uncovered simmering if the tomatoes are especially watery.
  4. Stir in the maple syrup and tomato paste until well combined.
  5. Add the drained and rinsed navy beans and the vegan heavy cream. Gently stir everything together and simmer for another 1-2 minutes, until warmed through and creamy.
  6. Fold in the chopped fresh basil just before serving.
  7. Serve warm on its own or with your favorite grain or crusty bread.

Notes

Keep it gentle at the end: Once the beans and cream go in, you're only warming things through, not cooking the beans. A short, gentle simmer keeps the navy beans intact and the sauce creamy.

Variations: I haven't personally tested these, but I think they would work super well in this recipe. Red bell pepper: Add one diced red bell pepper along with the tomatoes for another vegetable, some extra sweetness, and a pop of color. Baby spinach: Stir a couple of handfuls of chopped baby spinach in at the very end and let it wilt into the warm sauce. I don't normally add spinach to this dish, but I think it would be delicious and an easy way to sneak in extra greens.

Skillet: I use my large, deep Our Place nonstick skillet with a lid.  It's roomy enough to hold everything without overflowing. The lid helps the tomatoes soften quickly while holding in moisture, and the nonstick surface lets the onions slowly caramelize without sticking or drying out on the bottom. Cleanup is also incredibly easy. That being said, any other large, deep skillet with a lid works here too!

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. They reheat really well, which is one of the reasons I love this recipe for meal prep! Gently reheat on the stovetop or in the microwave until warmed through. The sauce may thicken in the refrigerator, so a splash of water or non-dairy milk can help loosen it up when reheating.

  • Prep Time: 10
  • Cook Time: 30
  • Category: Dinner
  • Method: Stovetop

Find it online: https://www.eatingbyelaine.com/creamy-tuscan-white-beans/