{"id":1309,"date":"2025-04-03T00:47:09","date_gmt":"2025-04-02T16:47:09","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/04\/03\/tuscan-style-beans-recipe-5-ingredients-15-minutes\/"},"modified":"2025-04-03T00:47:09","modified_gmt":"2025-04-02T16:47:09","slug":"tuscan-style-beans-recipe-5-ingredients-15-minutes","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/04\/03\/tuscan-style-beans-recipe-5-ingredients-15-minutes\/","title":{"rendered":"Tuscan-Style Beans Recipe (5 Ingredients, 15 Minutes)"},"content":{"rendered":"

<\/p>\n

\n

Having a third-generation Italian-American partner means we eat really well at my house all the time. From his Nonna\u2019s classic sauce that simmers on the stove all day to his favorite 4-ingredient pasta that\u2019s ready in a flash, he whips up incredible meals for us. He\u2019s inspired me to try my hand at Italian flavors and incorporate them into simple, everyday recipes.\u00a0\n<\/p>\n

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\u2014canned butter beans, sun-dried tomatoes, and red onion\u2014are all pantry staples, I can whip them up anytime.\u00a0\n<\/p>\n

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.\n<\/p>\n

<\/p>\n

Choosing Your Ingredients <\/span> <\/h2>\n

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.\u00a0\n<\/p>\n

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\u2019ll just need to adjust the salt called for in the recipe. Always taste your food as you cook and add salt and pepper accordingly.\u00a0\n<\/p>\n

<\/p>\n

Simply Recipes \/ Jessica Furniss<\/p>\n

<\/span>
\n<\/figcaption><\/figure>\n

<\/p>\n

Tips for Making Tuscan-Style Beans <\/span> <\/h2>\n
    \n
  • Sometimes the sauce can cook quickly and you don\u2019t 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.\u00a0<\/li>\n
  • 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.\u00a0<\/li>\n
  • I also enjoy these beans served over rice in place of the crusty bread.<\/li>\n<\/ul>\n

    <\/p>\n

    How to Make My 15-Minute Tuscan-Style Beans <\/span> <\/h2>\n

    This recipe is easily doubled, just use a large skillet. For two servings, you\u2019ll need:\n<\/p>\n

      \n
    • 1 tablespoon olive oil<\/li>\n
    • 1 cup diced red onion (about half a medium onion)<\/li>\n
    • 1 tablespoon chopped oil-packed sun-dried tomatoes<\/li>\n
    • 1\/2 teaspoon salt<\/li>\n
    • 1\/4 teaspoon freshly ground black pepper\u00a0<\/li>\n
    • 1 (16-ounce) can large butter beans, drained and rinsed<\/li>\n
    • 1\/2 cup water<\/li>\n
    • 3 tablespoons ricotta cheese<\/li>\n
    • 5 basil leaves, sliced, optional<\/li>\n
    • Crusty bread, toasted, for serving<\/li>\n<\/ul>\n

      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.\u00a0\n<\/p>\n

      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\u2019t 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.\n<\/p>\n

      Remove the beans from the heat. Top with the ricotta cheese and basil, if using, then enjoy with crusty, toasted bread.\n<\/p>\n

      <\/p>\n

      Simply Recipes \/ Jessica Furniss<\/p>\n

      <\/span>
      \n<\/figcaption><\/figure>\n

      <\/p>\n

      Easy Tweaks <\/span> <\/h2>\n
        \n
      • Swap out the beans: <\/strong>If you\u2019re 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.\u00a0<\/li>\n
      • Add veggies: <\/strong>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.\u00a0<\/li>\n
      • Add garlic: <\/strong>Garlic is a great addition, but I don\u2019t recommend going overboard with it. One clove, chopped, works great.<\/li>\n
      • Use other herbs: <\/strong>If basil isn\u2019t your favorite herb, parsley also works well in this recipe.<\/li>\n
      • Try some parm: <\/strong>Parmesan cheese works well if you don\u2019t 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.<\/li>\n<\/ul>\n<\/div>\n

        #TuscanStyle #Beans #Recipe #Ingredients #Minutes<\/p>\n","protected":false},"excerpt":{"rendered":"

        Having a third-generation Italian-American partner means we eat really well at my house all the time. From his Nonna\u2019s classic sauce that simmers on the stove all day to his favorite 4-ingredient pasta that\u2019s ready in a flash, he whips up incredible meals for us. He\u2019s inspired me to try my hand at Italian flavors […]<\/p>\n","protected":false},"author":1,"featured_media":1310,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[39,167,69,60,957],"class_list":["post-1309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-beans","tag-ingredients","tag-minutes","tag-recipe","tag-tuscanstyle"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1309"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1309\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/1310"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}