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White Beans in Spicy Tomato Sauce

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course

Description

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


Scale

Ingredients

  • 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)

Instructions

  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.

Notes

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.


Nutrition

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