Hearty and so satisfying, these spicy white beans with tomatoes and rosemary are a fall comfort food I could enjoy nightly! They’re quick to prep man, the flavor!
The trick is to tuck a Parmesan rind directly into the simmering beans. It will infuse them with a delicate nutty flavor throughout, without weighing down the dish.
You can enjoy this as a vegetarian side dish or pair it with hot Italian sausage (I really like chicken sausage here!) for an easy weeknight dinner recipe that is sure to warm you up on cool evenings.
I also really appreciate how budget-friendly beans are, which is likely why I make this one often. It’s filled with pantry staples, but feels elevated enough for dinner parties and holiday entertaining.
For more ways to use up canned beans, consider trying my Fasolada (a hearty Greek white bean soup), tomato, bean, & kale soup, or this oven-baked cod with butter beans next!
Ingredient Notes
- Extra virgin olive oil: to flavor as you sauté the ingredients
- Sweet onion: for sweetness
- Garlic: to season and add a nutty bite
- Crushed red pepper flakes: this is what gives the white beans a pleasant heat throughout
- Canned diced tomatoes: you can absolutely use fresh, but we love the texture of canned diced tomatoes (trust us, it just works, they don’t fall apart!)
- Canned white beans, such as great northern white beans, navy beans, or cannellini beans
- Fresh rosemary: the flavor of fresh rosemary lingers and works beautifully with the tomatoes and Parmesan
- Parmigiano Reggiano rind: the entire dish will have a subtle Parmesan flavor that is insanely good!
- Bay leaf: floral and minty
- Kosher salt: to season everything
- Freshly ground black pepper: for seasoning
You’ll also want to have a sauté pan or skillet with a tight fitting lid.
Note: if you are sensitive to spice, just use a pinch of red pepper flakes, or omit entirely and simply season the dish with freshly cracked black pepper.
How To Cook White Beans
- Sauté the aromatics. Heat 2 Tbsp extra virgin olive oil, then add diced onion and cook 3-5 minutes, or until translucent. Add 3 cloves chopped garlic and ¼ tsp red pepper flakes, then cook 1 minute more.
- Add remaining ingredients. Pour in 1 can of diced tomatoes, rinsed, drained white beans, 2 Tbsp chopped rosemary, 1 ½ tsp Kosher salt, and ½ tsp freshly ground black pepper, then stir. Tuck in the parmesan rind and bay leaf.
- Cook the white beans. Simmer for 10-15 minutes, then taste and adjust seasoning as needed. Remove the bay leaf and parmesan rind.
- Garnish, then serve. Serve immediately with a drizzle of extra virgin olive oil, shaved Parmigiano Reggiano, and a sprinkle of flaky sea salt.
It really is that simple! These spicy white beans are on the table in less than 30 minutes, making them the easiest weeknight side dish (or entrée — we love serving this with spicy Italian chicken sausage!) ever!
Can I Use Dried White Beans?
Yes! Place the dried white beans in a large bowl, then cover with at least 2-3″ of cool water. You can add 1-2 Tbsp Kosher salt to the water (optional), which will help the beans cook faster later. Cover the bowl, then leave on the counter overnight or up to 12 hours.
Note that if using dried beans in this recipe, the cook time may be longer than 15 minutes. Just simmer on the stove top until tender, the other ingredients will hold up fine!
How Long Will Spicy White Beans Last?
Cooked spicy white beans will keep for up to 4 days in a refrigerator.
Can You Freeze White Beans?
Yes! Allow to cool completely, then transfer to freezer-safe, airtight containers. While the texture might change when the beans freeze and then thaw, the flavor will still be there. Use within 3 months of freezing.
I Don’t Have A Parmesan Rind — Now What?
Don’t fret! You can absolutely omit the rind of Parmigiano Reggiano and just give the finished plate an extra generous sprinkling of grated or shaved cheese. However, we love how adding cheese rinds to soups, stews, and similar dishes. It infuses a delicate nutty flavor throughout.
Pro tip: when you buy fresh Parmigiano Reggiano cheese and get to the end of the rind, simply store them in a Ziplock bag in your freezer. They’ll keep forever and can be added to any soups, stews, braises, or dishes where the food simmers.
These are absolutely a top 10 side dish for the cooler winter months. Hearty, quick, super flavorful, and sure to warm you up to the core. On the edge of our seats waiting to hear if you love them as much as we do!!
If you make these Spicy White Beans, please let us know by leaving a review and rating below!
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More cozy fall recipes to try:
- Lamb Ragu with Mint and Ricotta
- Stuffed Portobello Mushrooms
- Sausage-stuffed acorn squash with shiitakes and apples
- Chicken Puttanesca
- Chorizo and Butternut Squash Pasta with Sage
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30-Minute Stove Top Spicy White Beans
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 medium sweet onion diced
- 3 cloves garlic finely chopped
- ¼ tsp crushed red pepper flakes
- 1 (14.5 oz) can diced tomatoes
- 2 (15 oz) cans white beans such as great northen white beans, navy beans, or cannellini beans
- 2 Tbsp chopped fresh rosemary
- 1 ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Parmigiano Reggiano rind
- 1 bay leaf
- High quality extra virgin olive oil for serving
- Shaved Parmesan for serving
- Flaky sea salt for serving
Instructions
- Sauté the aromatics. Heat 2 Tbsp extra virgin olive oil, then add diced onion and cook 3-5 minutes, or until translucent. Add 3 cloves chopped garlic and ¼ tsp red pepper flakes, then cook 1 minute more.
- Add remaining ingredients. Add 1 can of diced tomatoes, rinsed, drained white beans, 2 Tbsp chopped rosemary, 1 ½ tsp Kosher salt, and ½ tsp freshly ground black pepper, then stir. Tuck in the parmesan rind and bay leaf.
- Cook the white beans. Simmer for 10-15 minutes, then taste and adjust seasoning as needed. Remove the bay leaf and parmesan rind.
- Garnish, then serve. Serve immediately with a drizzle of extra virgin olive oil, shaved Parmigiano Reggiano, and a sprinkle of flaky sea salt.
Let us know your thoughts!