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The Ultimate Creamy Tomato Beans Recipe You’ll Fall in Love With

Creamy Tomato Beans in a rustic bowl with basil garnish

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These Creamy Tomato Beans are rich, comforting, and loaded with flavor from sun-dried tomatoes, coconut milk, and garlic. A quick and satisfying plant-based dish perfect for lunch or dinner.

Ingredients

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  • 1 tablespoon extra virgin olive oil
  • 1/2 medium white onion, finely diced (about 1/2 cup)
  • Fine sea salt and freshly ground black pepper, to taste
  • Two 15-ounce cans cannellini beans (or other white beans)
  • 4 medium garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili flakes (optional)
  • Half a 13-ounce can unsweetened full-fat coconut milk (just shy of 1 cup)
  • 6 sun-dried tomato halves, finely chopped (about 1/4 cup)
  • Fresh basil, for serving

Instructions

  1. Heat the olive oil in a medium skillet over medium heat. Add the diced onion with a pinch of salt and sauté, stirring often, until soft and translucent (5 to 7 minutes).
  2. While the onions cook, drain and rinse the beans thoroughly. Set aside.
  3. Add garlic, tomato paste, oregano, and chili flakes (if using) to the skillet. Stir well and cook for 1 minute to release the aromatics.
  4. Add the beans to the skillet. Use a potato masher or large fork to mash roughly half of the beans.
  5. Pour in the coconut milk and add the chopped sun-dried tomatoes. Season generously with black pepper and stir everything together.
  6. Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer gently for 10 minutes, stirring occasionally.
  7. Taste and adjust salt, pepper, or chili as desired. Serve warm with fresh basil.

Notes

  • Use any white beans you prefer, such as navy beans or great northern beans.
  • Coconut milk adds creaminess, but you can sub with oat cream or cashew cream if desired.
  • Serve with crusty bread or rice for a full meal.
  • Add sautéed greens like spinach or kale for extra nutrition.

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