Easy White Beans in Tomato Sauce with Herbs

White beans in tomato sauce make a satisfying pantry dinner with very little preparation.

Onion, garlic and herbs build a savory base, while a short simmer keeps the beans creamy rather than mushy.

This one-pan recipe serves four and is ready in about 30 minutes.

Ingredients for 4 servings

• 2 tablespoons olive oil
• 1 medium onion, about 150 g, finely diced
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• 1 can diced tomatoes, 400 g
• 2 cans white beans, 400 g each, drained and rinsed (about 480 g drained)
• 120 ml water or unsalted vegetable stock
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 15 g fresh parsley, chopped
• 1 tablespoon lemon juice

Build the tomato base

Heat the olive oil in a wide saucepan over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until soft but not browned. Add the garlic, rosemary and paprika, then stir for 30 seconds.

Simmer the beans gently

Add the tomatoes, beans, water, salt and pepper. Bring to a gentle simmer, then reduce the heat. Cook uncovered for 12 to 15 minutes, stirring only a few times, until the sauce thickens around the beans.

If the pan becomes dry before the sauce is glossy, add 1 or 2 tablespoons of water. Avoid vigorous boiling, which can split the beans.

Finish and serve

Stir in the parsley and lemon juice. Taste and adjust the salt. Serve hot with toasted bread, rice or a simple green salad.

Frequently asked questions

Can I use dried beans?

Yes. Replace the canned beans with 480 g cooked white beans and add a little extra cooking liquid if needed.

How should leftovers be stored?

Cool promptly, cover and refrigerate for up to three days. Reheat gently with a splash of water until steaming hot.

Conclusion

A gentle simmer and a bright finish of parsley and lemon turn basic canned beans into a practical, flavorful meal.