Italian Cannellini Beans
Creamy cannellini beans simmered with roasted red peppers, green olives, tomato, oregano, garlic, and red onion. A hearty Italian one-pot meal packed with Mediterranean flavour.
Equipment
- Knife
- Saucepan, Medium
- stirring spoon
Ingredients
- 2 tablespoons Extra-Virgin Olive Oil
- 1/2 Red Onion chopped
- 4 cloves Garlic grated
- 2 cans Cannellini Beans 15 ounces each, drained and rinsed
- 2 jars Roasted Red Bell Peppers 9 ounces each, drained and chopped
- 1/2 cup Green Olives chopped
- 2 tablespoons Tomato Paste
- 2 teaspoons Dried Oregano
- 1/2 cup Vegetable Broth
- 1 teaspoon Fine Sea Salt
- 1/2 teaspoon Black Pepper
Instructions
- Heat the olive oil in a medium saucepan over medium heat.
- Add the chopped red onion and grated garlic.
- Cook for about 4 minutes, stirring occasionally, until tender and fragrant.
- Add the cannellini beans, roasted red peppers, green olives, tomato paste, oregano, vegetable broth, salt, and black pepper.
- Stir until the tomato paste is evenly distributed.
- Bring the mixture to a gentle boil.
- Cover the saucepan and reduce the heat to low.
- Simmer for 30 minutes, stirring occasionally.
- Remove the lid during the final few minutes if the sauce needs to thicken.
- Taste and adjust the seasoning if necessary.
- Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve the cannellini beans with brown rice, crusty bread, creamy polenta, or roasted potatoes. Steamed broccoli, sautéed kale, or a fresh green salad completes the meal without making it too heavy.Recipe Notes
Rinse the canned beans thoroughly to remove excess liquid and sodium. Because the olives, beans, and vegetable broth can already contain salt, taste the finished dish before adding any additional seasoning.Variations
Add spinach, kale, zucchini, mushrooms, or artichoke hearts for extra vegetables. Chilli flakes provide gentle heat, while fresh basil or parsley adds freshness immediately before serving.Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to four days or freeze for up to two months. Reheat gently in a saucepan, adding a splash of vegetable broth if needed.Wine Advice
A light Pinot Noir complements the tomato, olives, and creamy beans. A crisp Sauvignon Blanc offers a refreshing contrast to the savoury Mediterranean flavours.Nutrition values
Serving: 1 serving | Calories: 290 kcal | Carbohydrates: 40 g | Protein: 10 g | Fat: 11 g | Saturated Fat: 2 g | Sodium: 1100 mg | Sugar: 4 g