Puttanesca Beans with Garlic Bread Recipe
Puttanesca Beans with Garlic Bread is a hearty and flavorful dish combining tender white beans simmered in a savory puttanesca-style sauce made with tomato paste, fire-roasted tomatoes, olives, capers, and a touch of spice. Finished with fresh parsley, lemon juice, and parmesan cheese, it’s a perfect gluten-free, vegetarian main or appetizer served best with crusty garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Appetizer, Beans
- Method: Sautéing, Simmering
- Cuisine: Italian, American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1/2 white or yellow onion, finely diced
- 2 minced garlic cloves
- 3 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
- 1 15-ounce can diced fire-roasted tomatoes
- 1 cup low-sodium broth
- 2 15-ounce cans white beans (navy beans, cannellini beans, or great northern beans), drained
- 1/2 cup chopped kalamata olives
- 2 tablespoons capers
- 1/2 cup finely chopped parsley
- 1 teaspoon fresh lemon juice or red wine vinegar
- 1/4 cup parmesan cheese or vegan parmesan cheese
For Serving
- Garlic bread
Instructions
- Heat the oil and sauté onion: Warm the olive oil in a large skillet over medium heat. Add the finely diced onion and cook until tender and translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add tomato paste and spices: Stir in the tomato paste and red pepper flakes. Cook for about 1 minute until the tomato paste darkens slightly, which helps deepen the flavor.
- Simmer the sauce with beans and olives: Add the low-sodium broth, diced fire-roasted tomatoes, drained white beans, chopped kalamata olives, and capers. Reduce the heat to low and let the mixture simmer, stirring often, until thickened and flavorful, about 10 to 15 minutes.
- Finish with fresh ingredients: Remove the skillet from heat. Stir in the chopped parsley, fresh lemon juice or red wine vinegar, and parmesan cheese. Taste and adjust seasoning if needed, noting that the olives, capers, and cheese add enough saltiness.
- Serve: Spoon the puttanesca beans into bowls and serve warm with crusty garlic bread for soaking up the delicious sauce. This dish can also be enjoyed over creamy polenta for a rich and comforting meal.
Notes
- Drain the beans well before adding them to avoid a soupy consistency.
- If you prefer less spiciness, reduce or omit the red pepper flakes.
- Use vegan parmesan cheese to make this recipe completely vegan.
- For a gluten-free meal, ensure your garlic bread is gluten-free or serve with polenta instead.
- Leftover puttanesca beans keep well in the refrigerator for up to 3 days and taste even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 419 kcal
- Sugar: 7 g
- Sodium: 745 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 14 g
- Protein: 22 g
- Cholesterol: 4 mg
Keywords: Puttanesca, White Beans, Garlic Bread, Vegetarian, Italian, Easy Dinner, Healthy Beans
