Spicy White Beans with Capers
Big flavor, little effort. These spicy white beans with capers are a midweek meal winner.
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Servings: 4
Calories: 277kcal
Equipment
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 yellow onion peeled and finely diced
- 3 cloves garlic peeled and minced
- 2 tablespoons plant-based butter
- 1 tablespoon non-pareil capers drained
- 1 teaspoon crushed red pepper more or less to taste, optional
- 2 tablespoons tomato paste
- 2 cups water
- 1 (14.5-ounce) can crushed tomatoes
- 2 (15-ounce) cans cannellini beans drained
- ½ teaspoon granulated sugar optional
- ¼ cup parsley loosely packed and minced, plus more for serving
- 1 lemon juiced, yielding about 1½ ounces of juice total
- Salt and pepper to taste
For serving:
- Crusty bread toasted
Instructions
Sauté the aromatics:
- Heat 2 teaspoons of extra virgin olive oil in a wide pot over medium heat. Add the finely diced onion and sauté for 5 minutes, turning often until the onion is translucent.
- Add 2 tablespoons of plant-based butter to the onion. Once melted, add the minced garlic, capers, and crushed red pepper. Sauté for 1 minute until fragrant. Add the tomato paste and stir to coat. Sizzle for 1 minute until the paste deepens in color.
- Add the water to the pot and stir to lift anything stuck to the bottom. Add the crushed tomatoes and drained cannellini beans. Bring to a boil.
Simmer the beans:
- Reduce the heat to low. Taste and add salt, pepper, and ½ teaspoon sugar if desired. Cover and simmer for 20 to 30 minutes, stirring occasionally. Add more water if the mixture reduces too quickly or sticks to the bottom.
- Turn off the heat and remove the lid. Add the parsley and lemon juice
To serve:
- Spoon the beans into shallow bowls. Serve with more minced parsley on top and crusty bread on the side. Enjoy!
Nutrition
Calories: 277kcal | Carbohydrates: 48g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Sodium: 715mg | Fiber: 14g | Sugar: 8g