Description
Creamy Puttanesca Beans with Garlic Bread is an easy Italian-inspired vegetarian dinner made with tender white beans simmered in a rich tomato sauce with Kalamata olives, capers, garlic, and fresh herbs. Ready in just 30 minutes, this comforting one-pan meal is perfect for busy weeknights and tastes delicious with crispy garlic bread.
Ingredients
For the Puttanesca Beans
2 tablespoons olive oil
½ white or yellow onion, finely diced
2 garlic cloves, minced
3 tablespoons tomato paste
½ teaspoon red pepper flakes
1 (15-ounce) can fire-roasted diced tomatoes
1 cup low-sodium vegetable broth
2 (15-ounce) cans white beans (cannellini, navy, or Great Northern), drained
½ cup chopped Kalamata olives
2 tablespoons capers
½ cup finely chopped fresh parsley
1 teaspoon fresh lemon juice or red wine vinegar
¼ cup grated Parmesan cheese or vegan Parmesan cheese
Garlic bread, for serving
Instructions
1. Sauté the onion: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened.
2. Add the garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Cook the tomato paste: Add tomato paste and red pepper flakes. Stir continuously for about 1 minute until the tomato paste darkens slightly.
4. Add the beans and sauce ingredients: Pour in the vegetable broth and fire-roasted tomatoes with their juices. Add the drained white beans, Kalamata olives, and capers. Stir well to combine.
5. Simmer: Reduce heat to low and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens. Add a splash of broth if needed.
6. Finish with fresh flavors: Remove from heat and stir in parsley, lemon juice or red wine vinegar, and Parmesan cheese. Taste and adjust seasoning if necessary.
7. Serve: Spoon the warm Puttanesca Beans into bowls and serve immediately with crispy garlic bread for dipping. Garnish with additional parsley or Parmesan if desired.
Notes
Best beans: Cannellini beans provide a creamy texture, but navy beans or Great Northern beans work equally well.
Vegan option: Use vegetable broth, vegan Parmesan, and dairy-free garlic bread.
Spice level: Reduce the red pepper flakes for a milder dish or increase for extra heat.
Thicker sauce: Mash a small portion of the beans while simmering for a naturally creamier consistency.
Salt: Taste before adding salt because olives, capers, and Parmesan already contain sodium.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Freeze the cooked beans for up to 3 months, without the garlic bread.
Reheating: Warm gently on the stovetop with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: ¼ of bean mixture
- Calories: 340 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 12 g
- Protein: 16 g
- Cholesterol: 5 mg