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Puttanesca Beans with Garlic Bread

Savory Puttanesca Beans with Garlic Bread for Cozy Nights

A delightful creamy puttanesca beans recipe paired with garlic bread, perfect for cozy meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beans
  • 2 tablespoons Olive Oil Adds richness and is essential for sautéing.
  • 1 medium Onion Provides sweetness and depth of flavor; can substitute with shallots.
  • 3 cloves Garlic Enhances aroma and flavor profile; use fresh for the best results.
  • 2 tablespoons Tomato Paste Intensifies the tomato flavor; for a fresher taste, consider using crushed tomatoes.
  • 1 pinch Red Pepper Flakes Adds spice; adjust to taste or use smoked paprika for a smoky flavor.
  • 1 can (14.5 oz) Fire-Roasted Tomatoes (canned) Provides a sweet, smoky base; substitute with regular diced tomatoes if unavailable.
  • 1 cup Low-Sodium Broth Adds liquid and flavor; vegetable broth is preferred for a vegan option.
  • 2 cans White Beans (drained) Source of protein and creaminess; navy, cannellini, or great northern beans work well.
  • 1 cup Kalamata Olives Provides salty, briny notes; can swap with green olives.
  • 2 tablespoons Capers Adds tanginess; for a briny alternative, consider using dill pickles.
  • 1 handful Parsley Freshness and color; substitute with basil for a different herbaceous note.
  • 1 tablespoon Lemon Juice or Red Wine Vinegar Provides acidity to brighten flavors; can adjust to preference.
  • 1/4 cup Parmesan Cheese or Vegan Parmesan Adds umami richness; omit or replace with nutritional yeast for a dairy-free version.
For Serving
  • 4 slices Garlic Bread Recommended for serving; can use crusty bread or a gluten-free alternative.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Creamy Puttanesca Beans with Garlic Bread
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced onion and cook for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant.
  2. Stir in 3 minced garlic cloves and sauté for another 30 seconds.
  3. Add 2 tablespoons of tomato paste and a pinch of red pepper flakes. Cook for about 1 minute, stirring constantly.
  4. Pour in 1 cup of low-sodium broth and one can of fire-roasted tomatoes, followed by two drained cans of white beans, a handful of chopped Kalamata olives, and 2 tablespoons of capers. Allow the mixture to simmer on low for 10 to 15 minutes.
  5. Remove the skillet from heat and stir in a handful of chopped parsley, a squeeze of lemon juice or a splash of red wine vinegar, and optional grated parmesan.
  6. While the beans cool slightly, prepare your garlic bread by toasting slices of crusty bread in the oven until golden brown and crisp.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 20mg

Notes

Rinse the beans thoroughly before use, and adjust the consistency of the beans as needed during cooking.

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