Tuscan-Style Beans Recipe (5 Ingredients, 15 Minutes)

Having a third-generation Italian-American partner means we eat really well at my house all the time. From his Nonna’s classic sauce that simmers on the stove all day to his favorite 4-ingredient pasta that’s ready in a flash, he whips up incredible meals for us. He’s inspired me to try my hand at Italian flavors and incorporate them into simple, everyday recipes. 

My favorite recipes contain lots of fiber, protein, and fresh, seasonal flavors, and these 15-minute Tuscan-style beans meet all the criteria. Since the three main ingredients—canned butter beans, sun-dried tomatoes, and red onion—are all pantry staples, I can whip them up anytime. 

The onion and sun-dried tomatoes cook for a couple of minutes before the beans are added with some water to simmer and thicken. I like to use a wooden spoon to gently smash a few of the beans to give the dish a saucy texture. Then, I love topping the beans with fresh basil and ricotta cheese. The cheese gets a little melty and makes the most beautiful, delicious swirls when I dip in some crusty bread for a creamy, delicious bite.

Choosing Your Ingredients

The type of sun-dried tomatoes you use in these Tuscan-style beans matters. My grocer carries sun-dried tomatoes in jars packed in oil and sun-dried tomatoes in bags on their own. Use the kind packed in oil here, since the salt and oil they contain are an essential part of creating the sauce. 

When choosing beans, I recommend steering clear of the low-sodium ones for this recipe. The salt in the beans helps to season the dish. Low-sodium beans can work in a pinch, you’ll just need to adjust the salt called for in the recipe. Always taste your food as you cook and add salt and pepper accordingly. 

Tips for Making Tuscan-Style Beans

• Sometimes the sauce can cook quickly and you don’t want it to get too thick. If the sauce seems too thick, add another 1/4 cup of water. Then taste to see if you need more salt. 
• Big fan of sundried tomatoes? Me too. I like to add a few extra slices on top just before serving for a burst of tangy flavor. 
• I also enjoy these beans served over rice in place of the crusty bread.

How to Make My 15-Minute Tuscan-Style Beans

This recipe is easily doubled, just use a large skillet. For two servings, you’ll need:

• 1 tablespoon olive oil
• 1 cup diced red onion (about half a medium onion)
• 1 tablespoon chopped oil-packed sun-dried tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper 
• 1 (16-ounce) can large butter beans, drained and rinsed
• 1/2 cup water
• 3 tablespoons ricotta cheese
• 5 basil leaves, sliced, optional
• Crusty bread, toasted, for serving

Heat the olive oil in a medium skillet over medium-low heat. Add the onions, sun-dried tomatoes, salt, and pepper and cook until the onions start to soften and get just a little brown, about 2 minutes. 

Add the drained beans to the skillet along with the water. Once the beans start to bubble, decrease the heat to low to maintain a gentle simmer (don’t boil). Simmer, using a wooden spoon to carefully smash some of the beans and stirring frequently, until thickened to a saucy texture, 5 to 7 minutes.

Remove the beans from the heat. Top with the ricotta cheese and basil, if using, then enjoy with crusty, toasted bread.

Easy Tweaks

• Swap out the beans: If you’re not a huge fan of butter beans, feel free to swap them out for another white bean, like cannellini beans or navy beans. The flavor will be a little different but still delicious. 
• Add veggies: Sometimes I add in extra veggies with the onions and sun-dried tomatoes. Carrots give the beans some extra sweetness and a hit of sharpness that works really well with creamy beans. Just be sure to dice any added veggies small so they blend in well with the sauce. 
• Add garlic: Garlic is a great addition, but I don’t recommend going overboard with it. One clove, chopped, works great.
• Use other herbs: If basil isn’t your favorite herb, parsley also works well in this recipe.
• Try some parm: Parmesan cheese works well if you don’t like ricotta. Just sprinkle a little shredded Parmesan on top just before serving. The heat from the beans will help the cheese get nice and melty.