White Beans with Tomatoes and Fresh Basil is so delicious and hearty! This Italian vegan dish is sure to “wow” you with the vibrant flavors.! Satisfying white beans, garlic, tomatoes, and basil in every bite.
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With today’s recipe, I hope to inspire you to cook with dry beans every once in a while. They take a little more forethought and planning, but they are worth it. They’re more cost effective, tastier, and the texture is better.
Don’t get me wrong, I love the convenience of canned beans and always have my pantry stocked with them for those days when I need a quick, healthy, and satisfying lunch or dinner, but I think you’re going to agree this recipe for White Beans with Tomatoes and Fresh Basil is one worth the time it takes to soak those dry beans.
I pretty much love anything that has tomatoes and basil. Tomatoes are naturally sweet and really enhance whatever dish you are adding them to. Plus, they taste great all by themselves. Be sure to try my Roasted Tomatoes Recipe too!
Anyway, the combination of white beans, tomatoes, and basil creates the perfect recipe for any occasion. It’s great as a side dish, or you can serve it as a vegan main dish. Plus, you could also eat it for breakfast. Why not? It’s a great option for keeping you full until lunchtime!
INGREDIENTS NEEDED
1. White Beans – You’ll need to reach for dry beans when you are shopping. They will give you a punch of protein along with fiber, folate, potassium, iron, magnesium, zinc, and loads of other vitamins and minerals.
2. Garlic – For this recipe, leave the garlic cloves whole and peel them. They get cooked with the beans and really add a lot of flavor to them.
3. Olive Oil – I prefer to use olive oil, but you would also use coconut or avocado oil if desired. Just make sure to use good quality olive oil for the best results.
4. Tomatoes – Grape tomatoes are incredible for this dish. You’ll get a boost of antioxidants along with some vitamin C, folate, vitamin K, and potassium.
5. Basil Leaves – There is nothing even comparable to basil for this recipe. Use fresh, and it’s going to be utter perfection.
6. Salt & Pepper – Season to taste!
HOW TO MAKE WHITE BEANS WITH TOMATOES
1. Pour the dried beans into a large pot with water. Make sure they are completely covered by about 4 times their volume. Allow them to soak overnight or at least 4 hours.
2. Drain the water off the beans and place them back into the pot. Then add in the garlic and cover them with water.
3. Cook until the beans are boiling, then add a lid and let them simmer for 25-45 minutes. Check them after 25 minutes; you don’t want them to be mushy, just tender.
4. Take the beans off the heat and let them sit for 10 minutes, then drain the water.
5. Heat the olive oil in a skillet with medium-low heat. Add the tomatoes and season with salt and pepper—Cook for about 5 minutes or until they are soft and warm throughout. Pour in the cooked beans and stir until combined. Add a little bit more salt and pepper.
6. Take the pan off the heat and gently mix in the basil. Serve warm and enjoy!
FAQS ABOUT WHITE BEANS WITH TOMATOES
WHAT KIND OF WHITE BEANS DO I NEED?
Really, any kind of white beans that you like will work well. Navy, cannellini, and great northern beans are the best for this recipe. They are all nutritious and taste good, so you really can’t go wrong.
CAN I USE DIFFERENT TOMATOES?
Sure! I prefer grape tomatoes, but cherry would also be delicious. You could cut up Roma tomatoes and use them as well. Plum tomatoes are another option. You just don’t want anything that is going to fall apart as soon as you start warming them up. They should soften but not turn to mush.
IS THIS RECIPE GLUTEN-FREE?
Yes, all of the ingredients are naturally gluten-free. You don’t have to worry about getting anything special to make it gluten-free.
HOW DO YOU STORE LEFTOVERS?
After the white beans and tomatoes cool down, put them in a food container. They will last in the fridge around 3-4 days. Just keep them airtight.
HOW DO I REHEAT?
There are a few options that will work for reheating. Take a look:
Microwave Method: Place the leftovers in a bowl and cover them with a paper towel. Heat in the microwave for 1-2 minutes or until they are hot. Don’t heat them too long, or the beans may burst and cause a mess.
Stovetop Method: Place them in a skillet with a little bit of olive oil. Heat over medium heat and stir frequently. Once hot, they are ready to eat.
Serve Cold: You can actually serve the leftovers cold! It’s great when eating with a piece of bread or if you want to top a salad. The options are endless, really, so add it to your favorite dishes.
In the mood for more bean recipes? You are in luck! Check out my Penne with Red Kale and White Beans or if you are craving something cold, try my White Bean Salad. If you didn’t know, you might be surprised to find out you can use white beans in sweet dishes too! Like my Sweet White Bean Apple Dip…try it, and you’ll see.
Serving Suggestions
- These are great served as a side dish with meat, chicken, or fish.
- Eat for breakfast or lunch on toast that’s been spread with butter or hummus.
- Add cooked pasta for a main course dinner entree.
- Add to a grain bowl with brown rice, quinoa, or farro, along with some greens and avocado.
If you make this recipe, please leave a star rating below! It’s so helpful for other readers to see which recipes are tried and true! I’d also love to see it–share your photo of this dish and tag me on Instagram, and I’ll feature you!
Print
White Beans with Tomatoes and Fresh Basil
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
There is nothing better than homemade white beans, mixed with warm tomatoes and fresh basil. The simplest of ingredients, but the result is a flavorful, satisfying dish.
Ingredients
- 1/2 pound dried white beans
- 4 whole, peeled garlic cloves
- 1 tablespoon extra virgin olive oil
- 10 ounces grape tomatoes, sliced in half
- 8 fresh basil leaves, chiffonade*
- salt and pepper, to taste
Instructions
- Place the dry beans in a large pot and cover them with water so they are completely covered by about 4 times their volume. All to soak at least 4 hours or overnight.
- Drain the beans and add them back into a pot with a heavy lid. Add in the whole garlic cloves and enough water to cover them by about 3 inches.
- Bring the beans to a boil, then cover and allow them to simmer gently until they are tender but not mushy, about 25-45 minutes**
- Remove from heat, and allow the beans to sit in their cooking liquid for 10 minutes, then drain them.
- Meanwhile, in a medium skillet, heat the olive oil over medium low heat. Add the tomatoes, season with salt and pepper, and cook until softened and warm throughout, about 5 minutes. Add the cooked beans to the skillet and stir to combine. Season again with salt and pepper.
- Remove from heat, and stir in the basil. Serve warm.
Notes
*To chiffonade basil, stack the leaves, then roll them up, and slice them with a sharp knife.
**The cooking time will vary based on which type/size of white bean you use, and how new they are. The smaller beans and newer beans will cook faster, so be sure to check on them after about 25 minutes.
Serving Suggestions:
- These are great served as a side dish with meat, chicken, or fish.
- Eat for breakfast or lunch on toast that’s been spread with butter or hummus.
- Add cooked pasta for a main course dinner entree.
- Add to a grain bowl with brown rice, quinoa, or farro, along with some greens and avocado.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: recipes
- Method: stove top
- Cuisine: italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 90
- Fat: 3
- Saturated Fat: 0.3 grams
- Carbohydrates: 12.4 grams
- Fiber: 3.5 grams
- Protein: 4.1 grams
Yum! Will be making this soon for sure!