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!
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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
Video
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).
I made this last night and served it with rice, salad, a slice of avocado and fried sweet plantains. It was absolutely DELICIOUS and very easy to make. To make it vegan, I used vegetable broth instead of chicken broth and it came out GREAT!!! I, my husband, children age 13 and 10 LOVED IT!!!!!
THANK YOU FOR SHARING this simple yet VERY TASTY RECIPE.
Thanks for stopping by! I am happy to hear how well it was loved.
I’ve made this for lunch today for our 2 boys and my husband and I. It got devoured!! :) I added some turmeric towards the end of the cooking for some extra health stars and vegetable stock instead of chicken, to keep it plant based. Delicious! For sure, the recipe is a keeper. I’ll do it again. Thank you!
Thanks for sharing, Adriana!
Yummy! Made this tonight to go with grilled bratwurst and spaghetti squash. It was a hit! The only thing I did differently was adding a diced red onion and let it saute with the garlic. It was delicious! Thanks for the great recipe!
Sounds so good! Thanks for sharing your success, Shauna!
Made this for dinner as a main dish served over rice with a salad. My family loved it!
Sounds delicious!!
Best baked beans I’ve eaten! Such a simple tasty meal. I added sliced Kransky & had it on toast for breakfast. Definitely will make this again
Yum!! That sounds delicious!
Even my mother in law loved this!
That’s always a great feeling!!
I’ve made it three times now. The second time I added spinach while cooking garlic, and added some cooked tortellini. I have yet to use sage at all. This reminds me of a dish served at an Italian restaurant called Umberto’s in Myrtle Beach. Delicious!
Yum that sounds great!! I’m so glad you loved it!
I didn’t make this recipe, BUT my good friend invited me to lunch and I loved it! (So, I asked her for the recipe and will soon make it on my own!) Thanks, friend!!
Yay! Let me know how you like it once you make it!!!
Made this recipe but with fresh heirloom tomatoes instead of canned. (Two regular, one greenish red tomato and one yellow tomato)
This added a lot more liquid to the recipe and almost created a hearty tomato and bean soup, but my goodness is it absolutely delicious. If you have fresh tomato from your gardens I highly recommend following this recipe, just don’t reduce the juices and you’ll have a healthy, flavorful, soup like side that couldn’t be easier!! I will be making this again!
Glad you liked it!
yes, I was looking for recipes with fresh tomatoes because I want to use up my tomatoes on the vine before they go bad! thank you!!
After I made this the first time i decided to make this a regular!