Creamy Tomato Cannelini Beans

I have recently noticed that most of your questions are always related to the easiest and simplest recipes which I might only show on my stories. My everyday porridge, pastas or buddha bowls are always the ones that get the most messages and comments. I, mistakingly, take these super simple recipes for granted. Forgive me if I sound like a big head, but I can help but thinking: “Surely everybody know how to make a basic tomato sauce?” Well, it looks like not everyone knows how to do it and lots if you want to know how.

So I have got all the good intentions to start uploading more simple and basis recipes, those kind of recipes which are some of my favourite staple, everyday ones. The first one is this tomato cannelini beans which I love and adore especially during the cold winter months. It’s great with some crunchy sourdough on the sides or served with some quinoa or even pasta! the choices are endless 🙂


For the tomato sauce:

1 small white onion – finely chopped
2 cloves of garlic – crushed
1 tin of chopped tomatoes or Italian tomato passata
1 tablespoon of tomato puree
1/2 teaspoon of chilli flakes (optional)
an handful of fresh thyme leaves plus extra for sprinkling
1 teaspoon of olive oil fir frying
salt & pepper to taste

2 cups of cooked and drained cannelini beans- if you are using tinned ones 1 can should be fine.

Heat up the olive oil into a frying pan and add the chopped onion. Cook for about 5 minutes stirring from time to time until the onion soften and becomes translucent. Add in the crushed garlic and cook for another minute. Add in the tinned tomatoes and chilli flakes. Cook the tomato sauce for about 10-15 minutes until it start to thicken up. I like my sauce to be super smooth so I like to transfer it into a blender until it’s creamy. I then pour it back into the pan and add in the beans. Add the fresh thyme and let it simmer for another 10 minutes. Enjoy while hot!

Store any leftovers in an airtight container for 5-6 days in the fridge.

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