Tuscan Roasted White Beans
Rustic roasted Tuscan white beans baked with crushed tomatoes, garlic, onion, and capers - rich, savory, and perfect with crusty bread.
Servings: 4 people
Cost: 10
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely diced
- 3 –4 cloves garlic minced
- 1 14–15 oz can crushed tomatoes
- 2 15 oz cans cannellini beans, drained and rinsed
- 2 tablespoons capers drained
- ½ teaspoon dried oregano optional but recommended
- ¼ teaspoon crushed red pepper flakes optional
- Salt and freshly cracked black pepper to taste
- Optional finish:
- Fresh parsley or basil
- Grated Parmesan or vegan alternative
- Extra drizzle of olive oil
Instructions
Preheat oven
- Preheat to 400°F (200°C).
Sauté aromatics (optional but recommended)
- In an oven-safe skillet or small pan, heat olive oil over medium.
- Add onion and cook 4–5 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- (Shortcut: You can skip sautéing and mix everything directly in a baking dish, but sautéing deepens flavor.)
Build the base
- Stir in crushed tomatoes, cannellini beans, capers, oregano, red pepper flakes, salt, and pepper. Mix well.
Roast
- Transfer to oven and bake 25–30 minutes until bubbling and slightly thickened.
Finish and serve
- Drizzle with olive oil and sprinkle with herbs. Serve warm with crusty bread.
Notes
Mash a small portion of the beans before roasting for a thicker texture.
Add spinach or kale for extra greens.
Serve over toasted sourdough, polenta, or alongside grilled chicken or fish.
Leftovers reheat beautifully and taste even better the next day.
Nutrition
Calories: 69kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 114mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.3mg
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