This one-pot White Bean Puttanesca packs a punch, with white beans simmered in a wealthy sauce comprised of tomatoes, olives, capers, and garlic. A enjoyable and straightforward play on an Italian basic! Vegan and Gluten-Free.

This straightforward recipe for Puttanesca with White Beans transforms pantry staples, like tomatoes, olives, capers, and white beans right into a deeply comforting, pasta-free dinner. Whereas this dish is historically made with spaghetti, I opted for white beans to make it simpler to serve with polenta and crusty bread! 

What You Want for Bean Puttanesca

This vegan puttanesca recipe is all about making pantry staples shine. As a result of so few substances are wanted, I like to recommend splurging on the great things to assist the sauce style its greatest, particularly in relation to the olives and tomatoes. That is what you want:

• Tomatoes: canned entire tomatoes, like San Marzano tomatoes, are drained and mashed by hand to kind the bottom of the sauce. A can of crushed tomatoes may also work if you wish to save a step.
• Kalamata Olives: head to the olive bar in your native grocery retailer for the very best recent olives. Kalamata olives are fairly giant, so I like to recommend slicing them in half earlier than including them to the sauce.
• Capers: these add one other layer of punchy, salty flavors to this white bean recipe. Generally, capers could be a little too salty, however it helps to rinse them beneath chilly operating water.
• Miso Paste: any mellow-tasting miso paste, like white or yellow miso, will do. It provides a pleasant pop of umami to enrich the tomatoes and tone down the briny olives and capers.
• Herbs and Spices: both recent or dried thyme and a pinch of purple pepper flakes lend heat, subtly spicy flavors.
• Canned White Beans: I used cannellini beans as a result of they’re tender and tender, identical to pasta or gnocchi. Another creamy white bean, like nice northern beans, navy beans, and butter beans, may also work nicely right here.

The right way to Make White Bean Puttanesca

Serving Solutions

You solely want half-hour to make white bean puttanesca, which ought to be simply sufficient to cook dinner a batch of vegan polenta, rice, or quinoa. Add a scoop of the polenta or grains to a bowl and spoon the saucy beans over high. Get pleasure from them as-is for lunch or dinner or with roasted veggies on the aspect, like these Roasted Root Greens or these Dijon Garlic Roasted Potatoes. 

To me, no saucy white bean recipe is full with out crusty bread on the aspect. An enormous ‘ol toasted hunk of my Complete Wheat Bread is ideal for dunking and scooping up every chew and absorbing the leftover sauce on the backside of the bowl.

In the event you’d reasonably skip many of the carbs, be happy to pair the beans with one thing lighter on the aspect. My On a regular basis Kale Salad is gentle and refreshing, whereas my Tomato Cucumber Basil Salad is tremendous easy however full of taste.

In the event you’re in search of extra saucy braised white bean recipes, you’ll additionally love these Tomato Beans, these Cacio e Pepe Butter Beans, these Candy & Smoky White Beans, and these Braised White Beans & Greens!

The right way to Retailer White Bean Puttanesca

As soon as totally cool, switch the leftover puttanesca to an hermetic container. It would preserve for as much as 5 days within the fridge or as much as 2 months within the freezer. Enable the leftovers to thaw in a single day within the fridge earlier than reheating.

To reheat, both heat the puttanesca within the microwave (stirring each 30 seconds) or in a saucepan over medium warmth. You’ll be able to stir in a splash of broth or water to assist loosen the consistency if wanted.

Get pleasure from! In the event you make this recipe and determine to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I might additionally find it irresistible in case you might go away a remark under with a recipe score! Thanks for the assist 😊

• 1 28 ounce can peeled entire tomatoes
• 1/4 cup olive oil
• 5 cloves garlic thinly sliced
• 1/3 cup kalamata olives sliced in half
• 2 tablespoons capers drained
• 2 teaspoons mellow miso paste
• 1 teaspoon recent thyme leaves or sub 1/2 teaspoon dried thyme
• 1/2 teaspoon purple pepper flakes
• 46.5 ounces canned cannellini beans drained and rinsed

• Prep the Tomatoes: Drain the can of tomatoes over a advantageous mesh sieve and discard the juice that comes out. Place the drained tomatoes in a big bowl and use a fork or potato masher to mash the tomatoes till they’re in bite-sized items.

• Aromatics: Heat the olive oil in a big sauté pan over medium warmth. Add the sliced garlic and fry for 3 to five minutes, till the sides are golden. Add the olives, capers, miso paste, thyme, and purple pepper flakes to the pan. Sauté for a further 1 to 2 minutes, mashing the miso paste with the opposite substances till it turns into evenly distributed.

• Simmer: Add the drained beans and mashed tomatoes to the pan. Deliver to a simmer over excessive warmth, then scale back the warmth to medium and simmer for 10 to fifteen minutes, stirring sometimes. If the combination begins to splatter I like to recommend overlaying it with a splatter guard, or scale back the warmth as mandatory.

• Serve & Retailer: Take away from the warmth and season with salt and pepper to style, as mandatory. Serve heat over rice or polenta, or alongside some crusty bread and roasted veggies. Retailer any leftovers in an hermetic container within the fridge for as much as 5 days. Leftovers can be frozen for as much as 2 months.

• Beans: Cannellini beans may be substituted with one other creamy white bean, like nice northern beans, navy beans.

Energy: 331kcalCarbohydrates: 43.5gProtein: 15.8gFats: 12.9gSodium: 298mgFiber: 13.8g