White Beans in Spicy Tomato Sauce | @naturallyella

Post in partnership with Muir Glen Organic. See below for more details.

When it’s snowing outside and you’ve had a long day, you want dinner to be more than just a hot meal. Sadly, one of the misnomers of vegetarian cooking is that it’s hard to do comfort food. For example, critics claim vegetarian cooking lacks some oomph. But I disagree. The truth is, in fact, there are plenty of great ways to make a big pot of vegetarian comfort. For one thing, this spicy tomato sauce at the top of my list. That’s because it’s perfect to smother potatoes and protein-rich navy beans. Because of meals like this, I keep a can of Muir Glen organic crushed tomatoes on hand at all times. Best of all? It’s great with any leftover grains you might have.


White Beans in Spicy Tomato Sauce

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course


This hearty, spicy vegetarian main is a wonderful cross between stew and a curry. Use this on top of cooked grains or cooked potatoes.


  • 1 tablespoon olive oil
  • 2 cups diced yukon gold potatoes (about 3/4-pounds potatoes)
  • 2 cloves garlic (minced)
  • 1/4 cup dry white wine
  • 1 cup cooked navy beans (drained and rinsed if using canned)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1 28-ounce can Muir Glen Organic Fire Roasted Crushed Tomatoes
  • 1/2 to 1 cup cup low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1/2 cup shredded vegetarian parmesan (see note)
  • Salt (to taste)
  • 2 cups cooked brown rice (for serving)


  1. Heat a 12 inch pan over medium-low heat. Add olive oil and swirl around the pan. Then add the potatoes and spread into a single layer. Cook until the potatoes easily pull away from the pan, about 4 to 5 minutes. Stir and cook potatoes for another 3 to 4 minutes until the potatoes are golden and almost tender. Add in the garlic. Cook for another minute or so, just until fragrant.
  2. Pour in the white wine, scraping up any potato bits that may be stuck to the bottom. Then add in the white beans, smoked paprika, garlic powder, onion powder, and 1/2 teaspoon crushed red pepper. Stir until the spices coat the potatoes and beans evenly.
  3. Add the crushed tomatoes, bring to a boil, and reduce heat to low. Cook until the sauce begins to thicken and the potatoes are just tender, 6 to 8 minutes. If you desire a thinner, sauce-like texture, stir in vegetable broth as needed.
  4. Finish the dish with the 1 tablespoon olive oil, parmesan, and salt to taste. Divide grains into two bowls and spoon the bean mixture on top.


Tips & Tricks: The potatoes will cook slowly once the tomato is added. Having trouble cooking the potatoes beforehand? Add 1/4 cup of the vegetable broth before adding the garlic. Cover and steam the potatoes until tender.

Look for Parmesan that contains vegetarian or microbial rennet. Most parmesan isn’t vegetarian friendly but there are options out there!

Stock up: get the pantry ingredients you will need: crushed tomatoes, navy beans, brown rice

Nutrition: See the information.


  • Calories: 347
  • Sugar: 10.4
  • Sodium: 1416
  • Fat: 10.9
  • Carbohydrates: 46.3
  • Fiber: 5.7
  • Protein: 12.1
  • Cholesterol: 9.6


White Beans in Spicy Tomato Sauce


One of the best things about one-pot meals is that they are easy to adapt. In fact, in this recipe, the spicy tomato sauce is key to this dish. Additionally, it makes substituting vegetables and legumes easy. A few of my favorite variation ideas include:

Root Vegetables: Wanting something besides potatoes? Root vegetables would work well. For example, try parsnips, turnips, or rutabagas.

Legumes: Chickpeas or lentils would work well. Cook any legumes you are using before adding them to the tomato mixture.

Greens: Stir in spinach, chard, kale or collards. Then, let them wilt in the tomato mixture.

White Beans and Potatoes in Spicy Tomato Sauce | @naturallyella

Disclosure: This recipe was created in partnership with Muir Glen Organic. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.