A rustic Italian-inspired dish, Livornese stewed beans are simmered slowly in a rich tomato sauce infused with garlic, herbs, and olive oil. This comforting meal is simple yet deeply flavorful, making it perfect for a nourishing lunch or dinner.
Why You’ll Love This Recipe
This recipe is hearty, satisfying, and packed with plant-based protein. It uses simple pantry ingredients but delivers bold, slow-cooked flavor. The dish is versatile enough to serve as a main or a side, and it pairs beautifully with crusty bread. It’s also naturally wholesome, budget-friendly, and easy to prepare in one pot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 teaspoon red pepper flakes (adjust to taste)
2 tablespoons tomato paste
1 can (400 g) crushed tomatoes
2 cans (400 g each) cannellini beans, drained and rinsed
1/2 cup vegetable broth or water
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 teaspoon sugar (optional, to balance acidity)
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, chopped (optional)
Directions
Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook for 5 to 7 minutes until softened and lightly golden.
Stir in the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant.
Add the tomato paste and cook for 2 minutes, stirring frequently to deepen the flavor.
Pour in the crushed tomatoes and stir well. Let the sauce simmer for 5 minutes.
Add the cannellini beans, vegetable broth, oregano, thyme, bay leaf, salt, pepper, and sugar if using. Stir to combine.
Reduce the heat to low and let the mixture simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Remove the bay leaf. Stir in fresh parsley and basil just before serving.
Taste and adjust seasoning if needed. Serve warm with bread or over grains.
You can add chopped spinach or kale during the last 10 minutes of cooking for extra greens.
For a richer flavor, drizzle additional olive oil on top before serving.
Add cooked potatoes or carrots for a heartier stew.
Use chickpeas instead of cannellini beans for a slightly different texture and taste.
For a smoky twist, add a pinch of smoked paprika.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce thickens too much.
This dish also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use dried beans instead of canned?
Yes, soak and cook dried beans beforehand until tender, then use them in place of canned beans.
What can I serve with this dish?
It pairs well with crusty bread, rice, quinoa, or even pasta.
Is this recipe spicy?
It has mild heat from red pepper flakes, but you can adjust or omit them.
Can I make this oil-free?
Yes, sauté the onions in a bit of water or broth instead of oil.
How do I thicken the stew?
Let it simmer longer uncovered or mash some of the beans to naturally thicken the sauce.
Can I make it ahead of time?
Yes, the flavors improve after a day, making it perfect for meal prep.
What herbs can I substitute?
You can use rosemary or Italian seasoning instead of oregano and thyme.
Is it gluten-free?
Yes, the recipe is naturally gluten-free.
Can I add protein to this dish?
You can add tofu or lentils for extra plant-based protein.
How do I reduce acidity in the tomatoes?
Adding a small amount of sugar or extra olive oil can help balance acidity.
Conclusion
Livornese stewed beans are a perfect example of how simple ingredients can create a deeply satisfying and comforting meal. With its rich tomato base, tender beans, and aromatic herbs, this dish is both nourishing and versatile. Whether enjoyed fresh or reheated the next day, it’s a reliable recipe that brings warmth and flavor to the table.
A hearty and comforting Italian-inspired dish of cannellini beans simmered in a rich tomato sauce with garlic, herbs, and olive oil. This rustic meal is simple, nourishing, and full of deep flavor.
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 teaspoon red pepper flakes
2 tablespoons tomato paste
1 can (400 g) crushed tomatoes
2 cans (400 g each) cannellini beans, drained and rinsed
1/2 cup vegetable broth or water
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar (optional)
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, chopped
Instructions
Heat olive oil in a pan over medium heat. Add onion and cook for 5–7 minutes until softened.
Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in tomato paste and cook for 2 minutes.
Add crushed tomatoes and simmer for 5 minutes.
Add beans, broth, oregano, thyme, bay leaf, salt, pepper, and sugar. Stir well.
Simmer uncovered on low heat for 20–25 minutes until thickened.
Remove bay leaf and stir in parsley and basil.
Taste and adjust seasoning, then serve warm.
Notes
Add spinach or kale for extra greens.
Mash some beans to thicken the sauce naturally.
Use chickpeas instead of cannellini beans if desired.
Store in the refrigerator for up to 4 days or freeze for up to 2 months.
