Smoky White Beans in Garlicky Tomato Sauce

I don’t usually have white beans in the house (we are more of a chickpea family), so when I accidentally opened a can of white beans instead of chickpeas the other week, I was a little stumped. Luckily, I was in the mood to get creative.

I love baked beans on toast (like they do in England), so I decided to go for a sort of fancy version. I sautéed some onion and garlic and built a sauce using my homemade tomato sauce as a base. Upon my husband’s request, I added a splash of liquid smoke as well, and thank goodness I did because it was exactly what the recipe needed. These smoky, garlicky beans with wilted spinach are so satisfying, and they’re done in just 30 minutes. What a happy accident!

What Makes These White Beans in Tomato Sauce So Great?

Staring at a can of white beans and wondering what to do with them? Let me give you a few reasons why this recipe is your answer:

• I love that you can make these beans in one pan. And in just 30 minutes! It’s the perfect weeknight quick-fix, and cleanup is a breeze.
• This smoky, garlicky, savoury dish can literally be enjoyed any time of day, all year round. They’re cozy enough to be part of a warming winter meal. At the same time, the brightness of the tomato sauce and the pop of fresh lime make them feel appropriate for summer.
• Speaking of cozy, beans on toast might be one of my favourite comfort foods. I usually do it with my Vegan Baked Beans, but these bad boys feel like an elevated version of the classic.

Notes on Ingredients

All right. Time to grab your ingredients. Here’s a shopping list for you (for exact measurements, see the recipe card below):

• Extra virgin olive oil – The olive oil sets the tone for this dish, so pick one you like. I find that young extra virgin olive oils (from Spain or Italy) tend to have the best flavour.
• Red onion – Chopped. Prefer shallots or yellow onion? Go for it.
• Garlic – Fresh minced garlic is ideal, although jarred minced garlic or garlic powder would also work.
• Seasonings – Sea salt, round black pepper, and Italian seasoning.
• Dry white wine – Like a Sauvignon Blanc or Pinot Grigio. If you don’t want to use wine, a quality veggie broth will do.
• Cannellini beans – Canned beans are so convenient, but you can soak and cook dried beans if you prefer. I’d do it a day ahead of time.
• Tomato sauce – Grab some from the store or make your own. My Classic Tomato Sauce or this Homemade Pomodoro Sauce would be perfect.
• Liquid smoke – Just a couple of drops and your white beans will taste like they were cooked in a cast-iron skillet over a summer campfire.
• Spinach – The spinach wilts into the white beans beautifully. Baby kale or chopped Swiss chard (stems removed) would also do the trick.
• Lime – The lime is optional, but I like the way it breaks up the richness of the dish. You could use lemon juice instead.

Can I Use Different Beans?

Totally! Great Northern beans, butter beans, or gigantes beans would all work here. Cannelini and gigante beans win for me. I particularly like gigante beans when I am not planning on serving these smoky little guys on toast. They make for a wonderfully hearty side dish.

How to Make White Beans in Tomato Sauce

Ready for a basic how-to on these white beans? Here it comes (see the recipe card below for more thorough instructions):

• Sauté the aromatics. Heat the olive oil in a pan over medium-high heat, add the garlic and onion, and sauté for 5 minutes.
• Build flavor. Add the seasonings and continue to cook the aromatics over medium heat for a couple of minutes before stirring in the wine. Cook for 3 minutes.

• Put it all together. Stir in the beans, the tomato sauce, and the liquid smoke. Turn the heat to high and cook for 2 minutes.
• Simmer. Turn the heat to low and simmer for 8 minutes. Stir once, then allow to simmer, stirring infrequently.
• Wilt. Turn off the heat and stir in the spinach. Let it sit until it wilts into the sauce.
• Finishing touches. Add a squeeze of fresh lime (if using) and adjust the seasonings as you like.

Tips and Variations

Whether you’re looking to get these beans just right or throw your own spin on the recipe, I’ve got some ideas for you:

• Layers of flavour. It might be tempting to just toss everything into the pan at once. Don’t. Follow the instructions carefully, from sautéing the aromatics to cooking them down with the seasonings, to simmering the beans in the sauce. Each and every step intentionally builds flavour.
• Have patience. The flavours will deepen as the beans simmer in the sauce, so give them at least 8 minutes before you turn the heat off. Longer if you can (up to 20).
• Make your own tomato sauce. The tomato plays a big role in this dish. While you can use canned or jarred sauce, I highly encourage you to make your own. It’s pretty easy and totally worth it. Try my Classic Tomato Sauce or this Homemade Pomodoro Sauce.
• Mash a few beans. You can mash a third or so of the white beans with the back of a spoon and give everything a good stir. The starches in the beans will release for a creamier texture.
• Extra creamy. Want an even creamier finished dish? Stir some Vegan Heavy Cream or Vegan Sour Cream in with the spinach.
• Mushroom addition. Sauté some sliced cremini mushrooms with the onions for a FUNgus twist.

Serving Suggestions

These smokey white beans are amazing any time of day, but I think my favourite way to enjoy them is on (or with) a hunk of perfectly toasted Dutch Oven Sourdough or Classic French Bread for breakfast. What a way to start the day!

You could also spoon the beans over a bowl of warm, creamy polenta or Vegan Garlic Mashed Potatoes, or enjoy them alongside my Vegan Mushroom Risotto. To round out the meal, a crisp Caesar Salad or my simple Summer Salad would be a welcome addition.

Storage and Reheating

• Refrigerator: Once cool, seal any leftover beans in an airtight container to be stored in the fridge for up to 4 days.
• Freezer: You can store fully cooled white beans and tomato sauce in a freezer-safe airtight container. They’ll keep in the freezer for up to 3 months. Thaw them in the fridge before reheating.
• To reheat: These beans are fine cold, but I like to reheat mine on the stove over low heat for about 5 minutes, stirring occasionally. Alternatively, you can microwave the beans in 30-second intervals until heated through.

Fun fact: I might actually prefer these beans on day 2. The flavours really get a chance to come together as they sit.

More Beans Recipes

In a bean kind of mood? Check out these other recipes from my kitchen to yours:

• Vegan Baked Beans Recipe
• Roasted Garlic White Bean Dip
• White Bean and Kale Soup (Made in the Slow Cooker!)
• Vegan Chili (Slow Cooker)
• Vegan Puerto Rican Rice and Beans (Arroz con Gandules)

Enjoy friends! If you make these white beans in tomato sauce, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!