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As a rule we try not to eat too much tofu, and not on consecutive days anyway. I’m not sure why, it just feels right. I’m always reading about having a varied, whole food diet so eating lots of different proteins just makes sense. All that to say we’re continually experimenting with different ways to prepare legumes. For the last year of so we’ve been all over the humble white bean. They’re excellent for making dips and sauces as they are a lot creamier than most other beans. The other thing we like to do is try recipes from all around the world. We love Indian and Thai but for savory beans you can’t beat Europe. This recipe for Tuscan style white beans is pretty simple and is reminiscent of ratatouille in it’s flavour. This is a great meal that you can make ahead for the coming cool evenings.

Tuscan Style White Beans
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Tuscan Style White Beans

Course: MainCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Ingredients

  • 4 cups of cooked white beans

  • 2 Tbsp of olive oil

  • 1 large red onion

  • 2 large carrots, diced

  • 2 ribs of celery, diced

  • 6 cloves of garlic, minced

  • 1/2 tsp of red pepper flakes

  • 1 Tbsp of dried parsley or 1/4 cup of fresh

  • 1 tsp of powdered sage

  • 3/4 cup of white wine

  • 1 540 ml can of diced tomatoes

  • 3 bay leaves

  • 1 1/2 cups of vegetable broth

  • Salt and Pepper to taste

  • Handful of fresh basil, roughly chopped

Directions

  • Heat the olive oil in a large frying pan over medium heat.
  • Once the oil is hot add the onion and garlic and cook until the onions become translucent.
  • Add the carrots and the celery to the pan and continue to cook for another few minutes.
  • Stir in the parsley, red pepper flakes and sage and continue to cook for a minute or so.
  • Add the white wine and bring slowly to a boil. Reduce the heat and simmer until most of the wine has evaporated.
  • Add the tomatoes, bay leaves and a little salt and bring back to a boil.
  • Add the veggie broth and the beans and bring back to a boil, stirring well.
  • Reduce the heat and let simmer for a good half and hour, stirring regularly.
  • Season with salt and pepper. Serve topped with fresh basil.

Notes

  • We served this over a bed of quinoa. Rice would be good too, but neither is necessary.
Tuscan Style White Beans
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