My smoky tomato white beans with harissa are creamy, comforting, and nutritious. This easy dish comes together in under 30 minutes and in one pot.

Who said beans have to be boring?

In addition to their many health benefits, canned beans are an affordable and quick meal choice. But they can get boring if you don’t spice them up. My smoky tomato white beans can be prepared as a main or side dish and are packed with warm flavors and a hint of spice. Plus, they are made with ingredients you probably already have in your pantry. Give them a try for your next vegetarian meal, and don’t forget some good bread for dipping!

A Closer Look at the Ingredients

• White beans: I love using gigantes beans for this recipe. These greek beans are large, flat, and incredibly creamy and tender. I recommend lima beans, cannellini beans, or white kidney beans as substitutes. Choose a variety that is hearty and can hold its shape during cooking. I like to use canned beans for extra convenience.
• Canned tomato pulp and tomato paste: I recommend using the Mutti brand. Their canned tomatoes are made from freshly harvested tomatoes processed within hours, without additives or preservatives; they taste more like fresh tomatoes than many canned varieties. Plus, they are low in acidity, meaning no sugar is necessary to balance them out. We also add tomato paste to this recipe to deepen the tomato flavor and add depth and umami without thinning the sauce.
• Harissa: A touch of this smoky and complex spice brings a lot of flavor to this tomato white beans dish. Harissa is a North African chili paste made from a blend or dried red chilies, garlic, olive oil, spices, and sometimes tomato paste or roasted red peppers. If you don’t have harissa on hand, you can substitute it with a different spice like red pepper flakes, or leave out the spice completely.
• Seasoning and aromatics: This recipe uses onion, garlic, smoked paprika, Italian seasoning, fresh herbs of choice like oregano or thyme, vegetable broth, salt, and pepper.
• Crumbled feta: I recommend chopping feta from a whole block for the best taste, quality, and texture.
• Baby spinach: I throw in a couple of handfuls for some extra nutrients and color.
• Cream: I like to use full fat cream for this dish because it is rich in flavor and is less likely to curdle.
  

How to Make My Smoky Tomato White Beans (Plus Tips and Tricks)

Start by straining and rinsing your canned beans thoroughly under cold water. This helps wash away excess sodium and any canning liquid that could affect the flavor and texture of your dish. Set them aside to drain while you begin the base of your stew.

In a large sauté pan or Dutch oven, heat a generous drizzle of olive oil over medium-low heat. Add the chopped onion and cook slowly, stirring often, for about 10 minutes. The goal here is to soften the onions until they’re meltingly tender and sweet (not browned). This low-and-slow approach builds flavor and creates a rich base for the rest of the dish.

Next, add the minced garlic, tomato paste, and harissa paste. Stir constantly for 1 to 2 minutes to toast the tomato and harissa just enough to unlock their deeper, caramelized flavors. Harissa can vary in heat depending on the brand, so if you’re spice-sensitive, start with less and add more later once you’ve tasted the sauce.

Pour in the crushed tomatoes and broth, then season with Italian seasoning, smoked paprika, salt, and freshly ground black pepper. Stir everything together well to create a smooth, flavorful sauce. Gently fold in the beans, being careful not to break them up.

Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot. Let it cook for 15 minutes, stirring occasionally to prevent sticking. This gives the beans time to absorb the aromatic flavors and allows the sauce to thicken slightly. After simmering, give it a taste and adjust the seasoning or spice level if needed. Now’s the perfect time to stir in more harissa if you want a bolder kick.

Add the baby spinach last. If you’re using larger-leaf spinach, give it a quick chop or tear it into smaller pieces before adding it to the pot. Cover and cook just until the spinach wilts down, which only takes a minute or two.

Remove the pot from the heat and stir in a splash of cream for added richness and a touch of balance against the spice and acidity. To finish, serve the dish warm, topped with crumbled feta and a few fresh oregano or thyme leaves if you have them—they add a nice herbal brightness that complements the smoky tomato flavor beautifully.

Enjoy your delicious tomato white beans!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.