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Tuscan Style White Beans

A vegan and gluten free recipe. Beans cooked in a light tomato sauce is a wholesome, plant based mediterranean dish for when you crave for something healthy!
Course Gluten-free, Healthy, Main Course, Vegan
Cuisine Italian, Mediterranean
Keyword recipe, stew, tomato, Tuscan, white beans
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4
Calories 527 kcal
Author The Hungry Bites

Ingredients

  • 1 pound dried white beans, cannellini, or the variety you prefer, soaked overnight
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1/2 cup celery, chopped (or chopped parsley)
  • 1 clove garlic, whole or chopped for stronger flavor
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 4 tablespoons olive oil
  • 1 vegetable bouillon cube (or 1 tablespoon powdered (you can also use chicken if not vegan))
  • 1/2 teaspoon ground allspice
  • Salt and pepper to taste
  • Some red pepper flakes for serving

Instructions

  1. From the previous night, rinse the beans and place them in a pot with enough water to cover them, about 3 inches high. Add 1 tablespoon salt and stir to dilute.
  2. The next day, rinse them very well and add enough water to cover them, about 1 inch high. Bring to a boil. At the same time, bring another pot of water (about 1 gallon) to a boil.
  3. After 10 minutes of boiling the beans drain them, return to the pot and add enough of the boiling water to cover them. Reduce heat to low and simmer until tender (about 50 to 60 minutes, or longer depending on the beans and the hardness of the water). During this process check the water level and if you see it very low, add some extra water to cover the beans.
  4. When beans are tender, add all the rest of the ingredients and simmer for about 30 more minutes or until all the vegetables are tender too.
  5. Eat.

Recipe Notes

If you have any leftovers, make sure to use them in this white bean risotto!

If you like beans, you'll love these Spanish white beans with chorizo