30-Minute Spicy White Beans with Tomatoes & Parmesan
These spicy white beans are my go-to meal after a busy day. Simmered with tomatoes, rosemary, and Parmigiano Reggiano, they’re warm, filling, and full of flavor. Keep them vegetarian or add Italian sausage for something heartier. Budget-friendly, gluten-free, and ready in just 30 minutes.
Servings: 4 servings
Calories: 95kcal
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 dried bay leaf
- High-quality extra virgin olive oil
- Parmesan
- Flaky sea salt
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 one 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.
Nutrition
Calories: 95kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 882mg | Potassium: 122mg | Fiber: 1g | Sugar: 4g | Vitamin A: 70IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg
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