Name: Tuscan Stewed Beans Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Tuscan
Ingredients: 1 medium yellow onion, chopped; 2 medium or large carrots, peeled and finely chopped; 2 celery ribs, diced; 4 garlic cloves, finely chopped; 1/4 cup (4g) flat-leaf parsley leaves and tender stems, minced; 1 tablespoon minced fresh sage; ½ cup (8g) fresh basil, slivered; 1 bay leaf; 1/4 cup (56 mL) extra virgin olive oil; 3/4 cup (180 mL) dry white wine; 1 28-ounce (800g) can whole peeled tomatoes, crushed by hand; 1 1/2 cups (360 mL) vegetable broth, plus more as desired; 2 (15-ounce/425g) cans cannellini beans, drained and rinsed; ½ tsp red pepper flakes; 4 1/2 tablespoons (67g) tomato paste (in a tube, not a can); 1 teaspoon kosher salt, plus more to taste; Freshly cracked black pepper

Ingredients

1/4 cup (56 mL) extra virgin olive oil

1 medium yellow onion, chopped

2 medium or large carrots, peeled and finely chopped

2 celery ribs, diced

4 garlic cloves, finely chopped

½ tsp red pepper flakes

1/4 cup (4g) flat-leaf parsley leaves and tender stems, minced

1 tablespoon minced fresh sage

4 1/2 tablespoons (67g) tomato paste (in a tube, not a can)

¾ cup (180 mL) dry white wine

1 28-ounce (800g) can whole peeled tomatoes, crushed by hand

1 teaspoon kosher salt, plus more to taste

Freshly cracked black pepper

1 bay leaf

1 1/2 cups (360 mL) vegetable broth, plus more as desired

2 (15-ounce/425g) cans cannellini beans, drained and rinsed

½ cup (8g) fresh basil, slivered

Instructions

Step 1: Heat the olive oil in a Dutch oven over medium heat. Once hot, add the chopped onion and season with a pinch or two of salt and pepper. Cook for 7 to 8 minutes until golden, stirring occasionally. Add the carrot, celery, and garlic with another pinch of salt, and cook for 3 to 4 minutes. Stir in the red pepper flakes, parsley, and sage, cooking until fragrant, about 1 minute.

Step 2: Add the tomato paste and cook, stirring almost continuously, for 1 to 2 minutes until it darkens slightly in color.

Step 3: Pour in the white wine and deglaze the pan by scraping up any browned bits stuck to the bottom. Let the wine simmer rapidly for 3 minutes, or until mostly evaporated and the wine aroma has faded, stirring often.

Step 4: Add the crushed tomatoes with their juices, bay leaf, 1 teaspoon kosher salt, and several cracks of black pepper. Cook at a rapid simmer, stirring fairly often, until tomatoes break down fully and most liquid evaporates, about 12 to 13 minutes.

Step 5: Stir in the vegetable broth and drained beans. Reduce heat to low, cover the pan, and maintain a gentle simmer for 30 minutes, stirring occasionally. For a thicker texture, gently mash a small portion of the beans towards the end of cooking.

Step 6: Taste the stew and add a pinch of sugar if needed to balance acidity. Remove the bay leaf. Stir in the fresh basil and season to taste with salt and pepper.

Tips & Variations

Use high-quality canned tomatoes for the best flavor, and add a pinch of sugar only if the stew tastes too acidic.

For a richer taste, try finishing with a drizzle of good olive oil or a sprinkle of grated Parmesan if not keeping it vegan.

Substitute cannellini beans with other white beans such as Great Northern or navy beans if preferred.

Serve over polenta or with crusty bread for a complete meal.

FAQs

Can I make this stew without wine?

Yes, you can omit the wine and replace it with extra vegetable broth or water. The stew will still be flavorful, though the wine adds a subtle depth.

Can I freeze Tuscan Stewed Beans?

Absolutely. Allow the stew to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.