CREAMY ONE POT SUNDRIED TOMATO WHITE BEANS RECIPE
This creamy one-pot sundried tomato white beans dish is rich in flavor, quick, and easy, perfect for any meal.
Ingredients
- 2 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 jar (6 oz) sundried tomatoes in oil, drained and chopped
- 2 cans (15 oz each) white beans, drained and rinsed (such as cannellini or great northern beans)
- 1 cup vegetable broth (or chicken broth)
- ½ cup heavy cream (or coconut cream for a dairy-free version)
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the Olive Oil:In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened.
- Add Sundried Tomatoes:Stir in the sundried tomatoes and cook for another 2 minutes, allowing their flavor to infuse the oil.
- Add Beans and Broth: Add the drained and rinsed white beans to the pot, followed by the vegetable broth. Stir to combine, scraping up any bits stuck to the bottom of the pot.
- Simmer: Bring the mixture to a simmer, and let it cook for about 5 minutes, allowing the flavors to meld together.
- Add Cream and Seasoning: Stir in the heavy cream, thyme, basil, salt, and pepper. Continue to cook for 2-3 minutes until the mixture is creamy and heated through.
- Serve: Garnish with freshly chopped parsley and serve immediately.
Notes
- Make Ahead: This creamy sundried tomato white bean dish can be made ahead and stored in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.
- Customizing the Flavor: Adjust the herbs to suit your preferences. For a spicier kick, add a pinch of red pepper flakes. You can also add a splash of lemon juice for a tangy twist.
- Serving Suggestions: Serve this dish as a main or a side. It pairs beautifully with grilled chicken, roasted vegetables, or over a bed of rice or pasta.
- Storage Tips: Store leftover beans in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months.