Tomato Beans

5 from 4 votes

Vegan and protein-loaded, these Tomato Beans are so flavorful. Plus, it's a healthy meal that kids love too. Affordable and easy to make.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Vegan

Servings: people

Calories: 202kcal

½ cup sun-dried tomatoes preserved in oil
2 ½ cups plus ¼ cup vegetable broth
2 tablespoons oil from preserve sun-dried tomatoes
1 small yellow onion medium dice (about 1 cup)
3 garlic cloves minced
2 ½ teaspoons fresh thyme leaves
2 teaspoons fresh oregano
3 tablespoons tomato paste
2 ½ tablespoons red wine vinegar
30 ounces cannellini beans or Great Northern (2 15-ounce cans) drained and rinsed
1 tablespoon maple syrup
Salt and freshly ground black pepper to taste

Blend the sun-dried tomatoes with 2 ½ cups vegetable broth until smooth. Set aside.
Cook the aromatics and herbs: Heat the oil 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 maple 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.

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