Creamy Smoky White Beans in Garlicky Tomato Sauce yield an incredibly easy, absolutely comforting and warming dish. It’s all made in pot in 30 minutes but tastes like it was simmering for hours. Bound to leave you feeling cozy!
I’ve had this dish on my mind for months. I accidentally opened a can of cannellini beans instead of chickpeas (a staple in this household) and needed to find a way to use it. I stashed them in a jar for the night and decided to tackle them the next day.
You see, I don’t have white beans in the house. So I didn’t have a plethora of on deck recipes to choose from. I do like them, though, a lot. They make a fantastic Garlic White Bean Dip and a phenomenal White Bean and Kale Soup. Knowing my love for their creamy nature, I led with this during my fridge and pantry dive. I reached for a jar of opened tomato sauce that we had, garlic (which is like, the second love of my life) and a bunch of other fave ingredients. I was going for a fancier version of beans on toast – since I love toast. This yielded a far more phenomenal result than I thought. My immediate thought: “this has got to be a recipe!”. Creamy Smoky White Beans in Garlicky Tomato Sauce – put it in your life list.
A couple testing sessions later, the result was these phenomenal smoky, creamy beans in a garlicky tomato sauce, so I literally named them that. What you get is a dish that’s chock full with comfort ingredients, is nourishing and hearty, but still light enough to be breakfast or dinner; whichever you desire.
Personally, I’ve been having it for breakfast. A la beans on toast. It’s become a fave for me since I always now have these ingredients in the house (cannellini beans is now on our permanent buy list). It’s also a one pot dish that comes together in no time so you can have it simmering down on the stove while doing any plethora of things.
Let’s talk about that liquid smoke . It really takes the depth of this dish over the top for me. The first time I made these, I swirled in some balsamic glaze because I wanted a deeper almost smokier flavour. Then this time around Gav suggested I add in liquid smoke. PERFECT. These now taste like they were cooked in a cast iron over a grill in some sophisticated camping site. The smoky flavour truly comes through and I love it!!!
I hope you enjoy this dish friends!
P.S. if you don’t want wine, just use a good quality veggie broth instead.
Ingredients
- 1 tablespoons extra virgin olive oil
- ½ large red onion , finely diced
- 4 cloves garlic , minced
- 3/4 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tbsp Italian seasoning
- ⅓ cup dry white wine
- 1 15 ounce can , 1 ½ cups cannellini beans
- 24 ounce jar of tomato sauce
- 1 teaspoon liquid smoke
- ½ cup spinach
- squeeze of lime , optional
Instructions
- In a pan over medium high heat, heat the olive oil. Add in the red onions and the garlic and sauté for 5 minutes until the onions are translucent.
- Add in the sea salt, black pepper and the Italian seasoning. Reduce heat to medium and let it cook down a little, then add in the white wine. Stir to combine and cook together for about 3 minutes to take a bit of a sauce.
- Add in the cannellini beans, the tomato sauce, and the liquid smoke. Stir thoroughly to combine. Bring the mixture back to high heat for 2 minutes, then lower to a simmer for 8 minutes. Stir once, then allow to simmer, stirring infrequently. Turn off the heat and Stir in the spinach and let it sit for about 2 minutes to wilt in the sauce.
- Taste test and add more salt to taste or a squeeze of lime at the end to bring out the flavours. Serve with your favourite starches and even more greens and enjoy!!
Creamy Smoky White Beans in Garlicky Tomato Sauce (One Pot)
Ingredients
- 1 tablespoons extra virgin olive oil
- ½ large red onion finely diced
- 4 cloves garlic minced
- 3/4 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tbsp Italian seasoning
- ⅓ cup dry white wine
- 1 15 ounce can 1 ½ cups cannellini beans
- 24 ounce jar of tomato sauce
- 1 teaspoon liquid smoke
- ½ cup spinach
- squeeze of lime optional
Instructions
- In a pan over medium high heat, heat the olive oil. Add in the red onions and the garlic and sauté for 5 minutes until the onions are translucent.
- Add in the sea salt, black pepper and the Italian seasoning. Reduce heat to medium and let it cook down a little, then add in the white wine. Stir to combine and cook together for about 3 minutes to take a bit of a sauce.
- Add in the cannellini beans, the tomato sauce, and the liquid smoke. Stir thoroughly to combine. Bring the mixture back to high heat for 2 minutes, then lower to a simmer for 8 minutes. Stir once, then allow to simmer, stirring infrequently. Turn off the heat and Stir in the spinach and let it sit for about 2 minutes to wilt in the sauce.
- Taste test and add more salt to taste or a squeeze of lime at the end to bring out the flavours. Serve with your favourite starches and even more greens and enjoy!!
Nutrition
Creamy Smoky White Beans in Garlicky Tomato Sauce (One Pot) https://jessicainthekitchen.com/creamy-smoky-white-beans-in-garlicky-tomato-sauce/ December 11, 2019
This Vegan Cauliflower Fried Rice is the perfect low carb version to your favourite fried rice dish! It’s husband approved, loaded with flavour great for meal prep and even includes vegan eggs!
One of the best things I learned about trying to eat lower carb more often was that, it’s pretty incredible ho w good you can make low carb foods taste. Now, I don’t eat low carb every single day but my interest in low carb foods has definitely peaked. You already know cauliflower and I are BFFs, and I have been wanting to make this Cauliflower Fried Rice for months now.
Well, I finally did it and let me just say this – always follow your gut. Cause it KNOWS just how amazing Cauliflower Fried Rice is going to be!
Yes, I have a quinoa fried rice version of this dish. But my husband said that this was the most guilt free he’s ever had fried rice. He absolutely loves Asian food, and fried rice is definitely included on that list. To hear that he thought that this tasted just like fried rice really cemented that I really did it. This Cauliflower Fried Rice really captures the true essence of that fried rice flavour. I loaded this up with all my favourite flavours, and did a special technique to help with the cauliflower rice texture too.
Long story short, you want to start by toasting this cauliflower rice. It really draws out any excess liquid, and gives the cauliflower rice a solid texture. This texture continues to last in the fridge for days (if yours even makes it to a few days – we finished this in like two nights, only because we went out one of those nights!).
This truly is a crowd pleaser. Be sure to add in your favourite vegan egg alternatives, too. I usually add in my tofu scramble . This time around, I had some Just Egg leftover in the fridge so definitely to use it here and really loved how it turned out. So, it’s up to you!
Eat up and enjoy friends!
Ingredients
- 1 cup tofu scramble OR 2 vegan eggs , like Just Egg, already prepared
- 2 teaspoons sesame oil
- 3 cups cauliflower rice
- 1 large carrot , shredded with shreds cut in half, or cubed
- 4 cloves garlic , minced
- 1/2 cup frozen peas
- 3 tablespoon liquid aminos
- 2 tablespoons rice wine or regular white vinegar
- 2 tablespoons green onions , plus more for garnish
Instructions
- In a pan over medium high heat, add the sesame oil and add the cauliflower rice. Stir it to coat, then let it sizzle until it begins to brown a bit, after about 5 minutes undisturbed.
- Reduce heat to medium and add in the carrots, garlic, frozen peas, liquid aminos and rice wine. Stir to combine, and allow to cook for about 8 minutes until carrots have softened and everything is combined.
- Add in the tofu scramble or vegan egg substitute and green onions, stir to combine, and remove from heat. Add more green onions for garnish if you desire.
- Serve immediately and enjoy! If not serving immediately, allow to cook then store in an air-tight tupperware container. Enjoy!
