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Creamy One Pot Sundried Tomato White Beans

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  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Main Course
  • Method: One Pot, Sautéing
  • Cuisine: Mediterranean-Inspired
  • Diet: Vegetarian

Description

This creamy one-pot sundried tomato white beans recipe is a hearty and flavorful dish that comes together in just one pot, making it perfect for a quick and easy weeknight dinner. The combination of white beans, sundried tomatoes, garlic, and spinach in a rich, creamy sauce makes this dish both nutritious and comforting. Best of all, it’s vegan and packed with protein!

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup sundried tomatoes, chopped (in oil, drained)
  • 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
  • 1 cup vegetable broth
  • 1/2 cup full-fat coconut milk or heavy cream (for non-vegan option)
  • 2 cups fresh spinach
  • 1 tablespoon nutritional yeast (optional, for added cheesy flavor)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish (optional)
  • Red pepper flakes for a kick (optional)

Instructions

  1. Sauté the aromatics: In a large pot or skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and sauté for another 30 seconds until fragrant.
  2. Add the sundried tomatoes: Stir in the chopped sundried tomatoes and cook for 2 more minutes, letting the flavors meld.
  3. Combine the beans and broth: Add the drained white beans, vegetable broth, thyme, paprika, and nutritional yeast (if using). Stir everything together, allowing it to simmer for 5-7 minutes until the beans are heated through.
  4. Make it creamy: Pour in the coconut milk (or cream) and stir to combine. Let the mixture simmer gently for another 5 minutes, stirring occasionally, until the sauce becomes creamy and thickens slightly.
  5. Add spinach: Stir in the fresh spinach and cook until wilted, about 1-2 minutes. Taste and adjust the seasoning with salt, pepper, and red pepper flakes if desired.
  6. Serve: Remove from heat and garnish with fresh parsley or basil. Serve hot, either on its own or with crusty bread or over rice.

Notes

  • You can substitute kale or Swiss chard for spinach if you prefer.
  • If you like a tangier taste, add a squeeze of fresh lemon juice before serving.
  • For a richer sauce, use heavy cream instead of coconut milk.

Find it online: https://newsvks.com/creamy-one-pot-sundried-tomato-white-beans/