Creamy Sun-Dried Tomato & White Beans is a protein- and fiber-packed one-pan wonder, bursting with bold Mediterranean flavors. Hearty, satisfying, and perfect with crusty bread, it’s also rich in lycopene, a powerful antioxidant from sun-dried tomatoes that supports heart health and fights inflammation. Oil-free option.
This was inspired by my Garlic Roasted Vegetables & White Beans on this site and pairs well with this vegan Red Beans and Rice recipe.
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👩🏼🌾 Ingredients
- Sun-Dried Tomatoes & Tomato Paste: Loaded with lycopene, a potent antioxidant linked to heart health and reduced inflammation. (Oil-free option in recipe card.)
- Garlic & Onions: Rich in allicin and quercetin, compounds known for their immune-boosting and anti-inflammatory properties.
- Fresh Thyme & Oregano: These herbs provide antimicrobial and antioxidant benefits, supporting overall wellness.
- Cannellini or Great Northern Beans: High in fiber and plant-based protein, they support gut health, stabilize blood sugar, and keep you full.
- Red Wine Vinegar: Adds tangy depth while potentially aiding digestion and blood sugar regulation.
- Date Syrup – A natural sweetener balancing flavors with a lower glycemic index versus other sweeteners.
See the printable recipe card at the bottom for quantities.
🌱 Substitutions
- Beans - instead of cannellini or Great Northern, you can use pinto or navy
- Herbs - substitute the fresh thyme and oregano for 1 ½ teaspoons of dried herbs as desired
- Spicy - add crushed red pepper while cooking to imbue heat into the dish
- Iron-rich - add chopped kale, collards, chard, or spinach for even more nutrients
If you like spice, see this Bean Curry on my website!
📖 How to Make Sun-Dried Tomato & White Beans Skillet
This is an overview. The full recipe is at the bottom of the post.
- Blend the sun-dried tomatoes with the vegetable broth. This incorporates their intense sweet-tart flavor into the tomato sauce. If using oil-free sun-dried tomatoes, rehydrate them first.
- Cook the aromatics and herbs. Add the tomato paste and cook for another minute. Stir in the red wine vinegar, and vegetable broth and deglaze the skillet.
- Add the white beans or your favorite beans. Most varieties will work. Navy beans and pinto beans are especially good substitutes for the cannellini or Great Northern beans. See this article on Best Proteins for Vegans for the beans with the most muscle power!
- Simmer the beans in the flavorful sauce for 10 to 15 minutes. The longer the beans simmer in the sauce, the more flavorful they are. However, if you're short on time, simmer for about 5 minutes or until they are warmed through.
✔️ Expert Tips
- To use dried beans instead of canned: Soak dried beans overnight, then cook until tender before adding them to the recipe. Substitute the 2 (15-ounce) canned beans with 1 cup of dried beans.
- Use the Oil from Sun-Dried Tomatoes – Instead of regular olive oil, sauté your onions and garlic in the flavorful oil from the sun-dried tomatoes for an instant flavor boost. (Oil-free option.)
- Mash Some of the Beans – For a thicker, creamier texture, mash a handful of beans directly in the skillet before serving.
- Make it Meal-Prep Friendly – This dish stores well in the fridge for up to 5 days and tastes even better the next day as the flavors continue to develop.
- Serve with the Right Pairing – Enjoy with crusty lentil bread, lemon quinoa, quinoa rice, or brown rice to soak up every bit of the delicious sauce! They are also delicious with these Crispy Roasted Potato Bites.
- Storage: Refrigerate any remaining Sun-Dried Tomato & White Beans in an airtight container for up to 5 days. These ingredients stand up well to freezing.
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🙋🏽♀️ Recipe FAQs
Dried herbs are more potent than fresh herbs. Use this ratio as a general rule of thumb: one tablespoon of fresh herbs to one teaspoon of dried herbs.
This means, using one-third the amount of dried herb for the fresh herb called for in the recipe.
For an oil-free version, skip the oil and sauté the onions and garlic in a splash of vegetable broth instead. Use sun-dried tomatoes that do not come in oil by rehydrating them before adding them to the recipe.
To rehydrate, soak the sun-dried tomatoes in hot water or vegetable broth for 10 to 15 minutes until they soften. Drain and use as directed. For extra depth, soak them in a mixture of warm water and red wine vinegar before blending to enhance their tangy flavor.
For a thicker texture, mash some of the beans as it simmers. If too thick, add a bit more vegetable broth to loosen it up.
Reheat on the stovetop over medium heat with a splash of broth or water to prevent drying out. Microwave in 30-second bursts, stirring in between.
👩🏽🍳 Made this recipe?
Let me know your thoughts on One-Pot Creamy Sun-Dried Tomato Beans by leaving a ⭐️ rating below or sharing it on Instagram.
📖 Recipe
Creamy Sun-Dried Tomato & White Beans Skillet
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Ingredients
- ½ cup sun-dried tomatoes preserved in oil, or oil-free (see notes)
- 2 ¾ cups low-sodium vegetable broth
- tablespoons oil from preserved sun-dried tomatoes, or vegetable broth
- 1 small yellow onion medium dice (about 1 cup)
- 3 garlic cloves minced
- 2 ½ teaspoons fresh thyme leaves or 1 teaspoon dried
- 2 teaspoons fresh oregano or ¾ teaspoon dried
- 3 tablespoons tomato paste
- 2 ½ tablespoons red wine vinegar
- 30 ounces cannellini beans or Great Northern. Use 2 (15-ounce) cans, drained and rinsed, or 1 cup dried beans, cooked.
- 1 tablespoon date syrup or maple syrup
- Salt or salt substitute to taste
- Freshly ground black pepper to taste
Instructions
- Blend the sun-dried tomatoes with 2 ½ cups vegetable broth until smooth. Set aside. (If using oil-free sun-dried tomatoes, rehydrate them first. See notes.)
- Cook the aromatics and herbs: Heat the oil or broth in a large skillet or Dutch oven over medium-high heat. Cook the onion for about 5 minutes, or until golden. Add the garlic, thyme, and oregano and cook for 1 minute, stirring constantly. Add the tomato paste and cook for another minute, stirring constantly.
- Add the red wine vinegar, and ¼ cup vegetable broth. Use a wooden spoon to scrape any bits from the sides of the pan. Cook the vinegar and broth for 3 minutes, stirring frequently.
- Add the beans, the blended sun-dried tomatoes, and date syrup. Bring the liquid to a boil. Reduce the heat to a simmer and cook for about 15 minutes, or until the sauce is the desired consistency. Stir frequently. Season with salt and pepper to taste.
Notes
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Karen ML says
Made this last night and wow 🤩 it was absolutely delicious!! My husband and I enjoyed with crusty bread! Thank you for another winner!
Nisha Melvani, RDN says
So happy to hear that you both enjoyed it! Thank you.
Maria says
Wow, truly delicious! So much depth in the flavor. You don't want to waste a single spoonful and scoop it all up, for sure. Thank you for sharing your delicious and nutritious and EASY recipes. Very grateful!
Nisha Melvani, RDN says
So glad you gave these easy beans a try! Thank you for commenting. So glad you enjoyed them.
Cait says
These are the best beans. I just happened upon this recipe from Rainbow plant life’s bean recipe page and this may be my all time favorite bean dish!
I made great northern beans in my instant pot and added them to your sun-dried tomato heavenly sauce. So good. WOW thank you!
Nisha Melvani says
Nisha (@rainbowplantlife) is so lovely. I didn't know she featured my beans. That's amazing! Thank you for sharing that. I'm so glad you enjoyed them. Have a lovely week.
Sarah Jones says
Love this recipe! Absolutely delicious!
Nisha Melvani says
That's great. Thanks for commenting.