One-Pot Smoky Tomato White Beans (Easy and Cozy)
This creamy, comforting, and nutritious dish comes together in under 30 minutes and in one pot.
Equipment
- 1 Saute pan or dutch oven
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion diced
- 2 large garlic cloves pressed
- 2 Tbsp tomato paste double concentrated
- ½ tsp harissa paste Adjust according to your spice tolerance. Can sub with red pepper flakes.
- 14 oz canned peeled crushed tomatoes 400g
- ¼ cup vegetable broth low or no sodium, 60 ml
- 1 Tbsp Italian seasoning
- ½ Tbsp smoked paprika
- 15 oz canned white beans (gigantes, lima, cannellini, or white kidney) 425g
- a couple handfuls of baby spinach approx. 3 oz. or 85g
- ¼ cup full-fat liquid cream 60 ml
- ½ cup crumbled feta approx. 2 oz or 55g
- salt and pepper to taste
- fresh oregano or thyme for serving
Instructions
- Strain and rince the beans.
- Heat olive oil in a saute pan or dutch oven on medium low.
- Add onions, stirring frequently for about 10 minutes until very soft.
- Add garlic, tomato paste, and harissa paste. Stir frequently for about 1-2 minutes. You can start with less harissa and add more later, especially if you are sensitive to spice.
- Add crushed tomato, broth, Italian seasoning, smoked paprika, salt, and pepper. Mix well. Add beans and mix gently.
- Bring to simmer and reduce to low.
- Cook covered for 15 minutes, stirring occasionally.
- Taste and adjust seasoning and spice level.
- Add in baby spinach. If using regular spinach, rip into smaller pieces before adding. Cook covered until wilted (a couple of mins).
- Remove from heat.
- Stir in cream. Serve with fresh oregano or thyme and crumbled feta.