These white beans in tomato sauce are so simple, yet so delicious! I cooked cannellini beans with tomatoes, garlic, and chicken broth to make one tasty side dish. With just 7 ingredients, this white bean side dish is on the table in just 20 minutes. I love to serve it at the holidays or as an easy weeknight meal!
I could always use more easy side dishes to add to the rotation, especially around the holidays. Something simple, but incredibly delicious. This white bean recipe is exactly that! It only takes about 20-30 minutes to make, but it’s filled with flavor. The mix of beans, tomatoes, garlic, and more just tastes so good!
What’s in This Beans and Tomatoes Recipe?
- Sage: Adds an earthy and peppery flavor to the dish.
- Garlic: Creates a savory base for the dish.
- Tomatoes: Canned diced tomatoes put in work to create a rich and flavorful sauce.
- Sugar: A little bit of granulated sugar balances the acidity of the tomatoes.
- Broth: Low-sodium chicken broth helps hydrate the sauce and adds umami flavor. For a vegetarian version, use vegetable broth.
- Cannellini Beans: These creamy beans are packed with protein and fiber for a filling meal.
- Parsley: A little bit of fresh parsley adds a pop of color and freshness to the final dish.
Tips for Success
- I find it necessary to drain off the excess preserving liquid in the canned beans to keep the sauce from turning out gummy and unpleasant tasting.
- I like to rinse the beans because it reduces their sodium content by about 40%, which helps me balance the saltiness of the dish more precisely.
- For a smoother sauce, I like to use using tomatoes instead of diced.
- When I want a creamy version, I like to stir in a little bit of warmed heavy cream or half-and-half.
How to Store and Reheat
Store leftover white beans in tomato sauce in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a saucepan set over medium-low heat until warmed through.
Serving Suggestions
I like to serve these white beans hot topped with bacon bits and drizzled with some more olive oil over the top. I’ll usually throw in some nice crusty rosemary bread for dipping, and I find that makes a great light meal. As a side, I love it with these air fryer pork chops.
5-Star Review
“Even my mother in law loved this!” – Linda
White Beans in Tomato Sauce Recipe
Ingredients
- ⅓ cup olive oil plus more for serving
- ¼ cup chopped fresh sage leaves
- 4 cloves garlic sliced thin
- 28 ounces diced tomatoes drained (1 large can)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon granulated sugar
- 1 cup low-sodium chicken broth
- 32 ounces cannellini beans drained and rinsed (2 (16-ounce) cans)
- 2 tablespoons minced fresh parsley leaves
- Cooked bacon crumbles optional, for garnish
Instructions
- Heat the olive oil in a medium skillet set over medium heat.⅓ cup olive oil
- Add the sage and sliced garlic. Shake the pan so the garlic doesn’t stick, but don’t stir it because the garlic might clump.¼ cup chopped fresh sage leaves, 4 cloves garlic
- Reduce the heat to medium-low and cook for 3-4 minutes, or until the garlic turns very light gold and the sage darkens a bit.
- Add the tomatoes and salt. Simmer, stirring often, until the tomatoes are shiny and their juices have evaporated; 8-10 minutes.28 ounces diced tomatoes, 1 teaspoon kosher salt
- Add the pepper, sugar, and chicken broth, stirring often, and bring the broth to a boil.½ teaspoon ground black pepper, 1 teaspoon granulated sugar, 1 cup low-sodium chicken broth
- Reduce heat to low, add the beans, simmer (stirring often) until the liquid has evaporated, 18-20 minutes.32 ounces cannellini beans
- Remove the beans/tomatoes from the heat and stir in the parsley. Season, if needed, with more salt and pepper.2 tablespoons minced fresh parsley leaves
- Serve with extra olive oil for drizzling and a sprinkle of crispy bacon (optional).Cooked bacon crumbles
Becky’s Tips
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make White Beans in Tomato Sauce Step by Step
Cook the Sage: Heat ⅓ cup of olive oil in a medium skillet set over medium heat. Add ¼ cup of chopped fresh sage and 4 cloves of sliced garlic. Shake the pan so the garlic doesn’t stick, but don’t stir it because the garlic might clump. Reduce the heat to medium-low and cook for 3-4 minutes, or until the garlic turns very light gold and the sage darkens a bit.
Add the Tomatoes: Add 28 ounces (1 large can) of diced tomatoes and 1 teaspoon of kosher salt. Simmer, stirring often, until the tomatoes are shiny and their juices have evaporated; 8-10 minutes.
Add the Broth: Add ½ teaspoon of ground black pepper, 1 teaspoon of granulated sugar, and 1 cup of low-sodium chicken broth, stirring often, and bring the broth to a boil.
Cook the Beans: Reduce heat to low, add 32 ounces (2 cans) of cannellini beans, and simmer (stirring often) until the liquid has evaporated, 18-20 minutes.
Season and Serve: Remove the beans/tomatoes from the heat and stir in 2 tablespoons of minced fresh parsley. Season, if needed, with more salt and pepper. Serve with extra olive oil for drizzling and a sprinkle of crispy bacon (optional).
The listed cooking time of 15 minutes is completely off. This recipe will take around 35 minutes to cook if you follow the instructions. However, it is completely worth the time, as it is incredible.
I found this recipe looking for ways to use up dried sage: the ingredients were all stuff I had, but the hype made me suspicious… “It’s just a bean dish, c’mon”. Well, it is actually worth the hype. Full disclosure that I used 2 strips of bacon and subbed in some of the rendered fat with the olive oil. Sauteing the toms in the fried garlic oil and bacon make this above and beyond “just beans” and it’s a great alt for chili or baked beans, with a different or less-sweet flavor profile. Excellent recipe!
We’re so happy to hear you loved this recipe!!
Can you tell me the serving size on which the nutritional information is based? I’m not seeing it anywhere. The recipe was delicious. I used basil and parsley and lots of lemon juice
Hi Nancy, this recipe serves 8, so a serving is 1/8 of the final product. Hope this helps!
This is a keeper!! I didn’t have fresh sage, but did have fresh cilantro from the garden and used it in lieu of the sage, but otherwise, followed this to a T. Fabulous!! (Oh… and I did use a few Oliver’s of bacon. So delicious!!!)
Your recipe images make the beans look like smaller baked beans.
Still, they look delicious and I will give this recipe a go.?
Thank you.
We think it may just be a trick of the eye! They are cannellini beans!
So delicious!…I added a small ount of lemon juice for some acid. Great either way…thank you
I’m glad you enjoyed it!
I used lots of lemon juice. It was amazing!
The picture of this recipe caught my eye, so I thought I would try it. Wow! I used dried sage since I didn’t have fresh, but the flavor was still incredible. Definitely making again.
It’s a keeper, for sure!
So easy. So good. So healthy. Perfect side dish with salmon.
Yum!
I made this for lunch today and it was so delicious!
Thanks for sharing, Lisa!
How could I alter cooking time for soaked dry beans?
I would just keep checking and seeing if they need to go a little longer!