French Cuisine
White Beans in Tomato and Herbs
This comforting dish serves as an approachable, plant-based alternative to the legendary Southern French Cassoulet, delivering robust, rustic flavors without heavy meats or hours of stewing. Large cannellini beans offer a beautifully creamy, buttery texture that absorbs a rich, aromatic sauce made from crushed tomatoes, caramelized onions, and garlic. A careful dusting of Herbes de Provence fills the kitchen with summer fragrances, creating a hearty and deeply warming bowl that remains surprisingly light on the stomach.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 10 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- French Cuisine
Nutrition
per serving
- Calories
- 210 kcal
- Protein
- 8 g
- Fat
- 6 g
- Carbs
- 26 g
- Fiber
- 7 g
Step by step
Method
- 01
Finely dice the onion and mince the garlic cloves with a shar…
Finely dice the onion and mince the garlic cloves with a sharp knife instead of using a press to prevent the garlic from burning and turning bitter.
- 02
Heat the olive oil in a heavy-bottomed pot over medium heat
Heat the olive oil in a heavy-bottomed pot over medium heat. Sauté the diced onion for 4–5 minutes, stirring occasionally, until soft, translucent, and pale golden.
- 03
Stir in the minced garlic and dried herbes de Provence
Stir in the minced garlic and dried herbes de Provence. Cook, stirring constantly, for 1 minute to bloom the herbs and release their rich aromatic oils into the hot oil.
- 04
Drain the canned white beans through a colander and rinse tho…
Drain the canned white beans through a colander and rinse thoroughly under cold water to remove the viscous canning liquid, then let drain completely.
- 05
Pour the crushed tomatoes into the pot, then fold in the drai…
Pour the crushed tomatoes into the pot, then fold in the drained beans, fine salt, and black pepper. Stir gently with a spatula to avoid breaking the delicate beans.
- 06
Bring to a gentle simmer, then cover with a lid and reduce th…
Bring to a gentle simmer, then cover with a lid and reduce the heat to low. Cook for 12–15 minutes until the tomato reduction thickens and the beans are thoroughly heated through.
Dishday
Useful advice
Cooking tip
For an even richer and creamier texture, use the back of a spoon to gently mash a small handful of the beans against the side of the pot during the last few minutes of cooking, then stir it back into the sauce.
How to serve
Serve piping hot in shallow bowls, finished with a fresh drizzle of premium extra virgin olive oil. Pair with a thick slice of toasted artisan sourdough or baguette to scoop up the luscious sauce.
How to store
This stew keeps beautifully. Store covered in the refrigerator for up to 3 days; as it sits, the starches meld further with the herbs, making it taste even richer when reheated gently over low heat.
Note
Premium canned white beans work beautifully for a quick weeknight option. If using dry beans, ensure you soak them overnight and boil until tender before adding to the tomato base.
