Description
Serve these creamy tomato beans alongside grilled bread and a simple salad.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1/2 medium white onion, finely diced (about 1/2 cup)
- Fine sea salt + freshly ground black pepper, to taste
- Two 15-ounce cans cannellini beans (or other white beans)
- 4 medium garlic cloves, minced
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (optional)
- Half a 13-ounce can unsweetened full-fat coconut milk (just shy of 1 cup)
- 6 sun-dried tomato halves, finely chopped (about 1/4 cup)
- Basil, for serving
Instructions
- Heat the oil in a medium skillet over medium heat. Add the onion with a pinch of salt and cook, stirring frequently, until it is soft and translucent, 5 to 7 minutes. (Don’t let it brown.)
- Meanwhile, drain the beans in a mesh strainer and rinse well under running water. Shake off the excess water.
- When the onions are ready, add the garlic, tomato paste, oregano, and chili flakes to the pan. Stir to combine and cook for 1 minute.
- Add the beans to the skillet. Using a potato masher (or a large fork), roughly mash about half of the beans.
- Add the coconut milk, sun-dried tomatoes, and lots of black pepper to the skillet, and stir to combine. Reduce the heat to low and cover the skillet tightly with a lid. Simmer gently for 10 minutes, stirring occasionally.
- Taste and adjust the seasonings, if needed. Garnish with basil. Serve hot.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 290
- Sodium: 410 mg
- Fat: 16 g
- Carbohydrates: 29 g
- Fiber: 9.8 g
- Protein: 9.6 g
