Creamy Tuscan White Beans, as the name suggests, are creamy, however, I’m not sure how “Tuscan” they are. I’ve used the name here to allude you, dear reader, of the flavors to come but this will only make sense if you’ve seen or made a similar recipe using chicken instead of beans. The title of the recipe could be: ‘Creamy Tomato & Basil Cannellini Beans’. Delicious sounding but a bit long winded. A conundrum.
For maximum flavor, I’ve used both sun-dried tomatoes For the sun-dried tomatoes, in these Creamy Tuscan white beans, I used tomatoes in a foil pack instead of a jar of them packed in oil. If you can’t find these by all means, use the ones in the jar and drain them well, first using a strainer then lay them out on some paper towel.
When I first made this recipe, I added spinach and feel free, but really, I’d prefer to eat the greens on the side in salad form. For me these beans are like a grown-up version of the baked beans on toast I used to eat as a child – and admittedly, as an adult too. Until I moved to North America because I’m keen on the sweet baked beans here. These beans are delicious served just with warm, buttered toast as I suggest in the recipe, and perhaps a salad if you’re feeling virtuous. Or, serve them spooned over some golden-crumbed chicken breasts with some lemon wedges and perhaps steamed broccoli florets or green beans.
Some other creamy recipes to try: Creamy Tomato Pesto Chicken, 30-Minute Creamy Chicken Chili, Creamy Tarragon Mustard Chicken.
CREAMY TUSCAN WHITE BEANS
Ingredients
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 2 teaspoons crushed red chilies, more or less depending on heat tolerance
- 2 cups halved cherry tomatoes 14oz/400g
- 1/2 cup julienne sun-dried tomatoes drained well if they’re in oil
- 2 x 15 oz/425g cans cannellini beans, drained
- 1 cup heavy cream or 1/2 cup cream, 1/2 cup broth
- A good pinch sea salt & coarse-ground pepper
- Pinch of sugar, optional
- 1 cup finely grated parmesan 1 oz/30g, plus extra to serve
- 1/2 cup fresh basil leaves, roughly chopped, plus extra to serve
- Toasted bread, to serve, optional
Instructions
- Heat the oil and garlic in a large frying pan over medium-low heat. Cook the garlic slowly for 2 to 3 minutes or until fragrant and softened.
- Add the crushed red chilies and fresh tomatoes. Cook, stirring occasionally, for 5 minutes or until tomatoes are softened.
- Add the sun-dried tomatoes, beans, cream, salt, pepper and sugar. Cook uncovered for 3 to 5 minutes until the sauce is thickened somewhat or to your liking.
- Add the parmesan and basil. Stir to combine. Serve sprinkled with extra parmesan and basil leaves and bread to mop up the sauce, if desired.