The beans in tomato sauce is an easy and light recipe because it doesn’t include onion and meat sauté. To make the stewed beans quickly, use canned legumes or fresh borlotti beans.
The cooking method is similar to Tuscan beans or the stewed versions from Veneto (fasoi in tocio), Friuli, and Modena, but this recipe is lighter and simpler to make at home, Grandma Benedetta’s favorite.
Season of #driedbeans (borlotti, cannellini, Spanish whites – reds – blacks) – available year-round. Fresh bean season – from July to November.
RECIPES with beans
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
- Energy 172.21 (Kcal)
- Carbohydrates 27.55 (g) of which sugars 3.90 (g)
- Proteins 10.92 (g)
- Fat 1.14 (g) of which saturated 0.03 (g)of which unsaturated 0.08 (g)
- Fibers 9.53 (g)
- Sodium 314.28 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Beans in Tomato Sauce – Ingredients
If using fresh borlotti beans, double the amounts (14 oz).
- 7 oz dried borlotti beans (or another type of bean)
- 2 cups water (more or less based on needs)
- 1 clove garlic
- 2 leaves bay leaves (and sage)
- 2.5 oz tomato paste (or double the amount of tomato sauce)
- to taste salt
- to taste chili powder (optional)
Serve with a drizzle of raw extra virgin olive oil.
BELOW the calories per serving
Tools
- 1 Pot d.8 inches with lid
Beans in Tomato Sauce, Stewed
SOAKING
The night or day before cooking, soak the dried beans in plenty of cold water, changing the soaking water at least every 6-8 hours. Do not add anything to the water: salt or baking soda would harden their skin.
COOKING
In a steel pan (or better yet, clay) with two handles and its lid, slowly cook (the boiling should be just hinted) the dried beans covered with water, initially cold.
To make them more digestible: add a garlic clove and some bay or sage leaves, or a rosemary sprig or cumin and/or fennel seeds; choose according to your taste.
Cook for an hour or more (cooking times vary greatly depending on the quality of the dried bean and how long it has been stored), and add more hot water if they rise above the liquid. To stir them, do not use a ladle, but rotate the pot on itself clockwise, this is to avoid breaking the legumes too early.
At the beginning of cooking, white foam may form on the water surface, if there is a lot, it is better to remove it with a skimmer.
When they are soft and thus cooked, remove the garlic and add the tomato sauce or paste, salt, and preferred spices (chili for a Mexican taste). Let everything season for another 10 minutes or more.
Do not worry if they break, to digest beans well, it’s always better they are well cooked and not al dente.
Serve hot, and if desired, season with finely chopped sage and rosemary and a drizzle of extra virgin olive oil.
Reheated, the next day, they taste even better.
STORAGE beans in tomato sauce
Beans in tomato sauce can be stored for up to 5 days in the fridge, or for 3 months in the freezer.
For a version with meat
Sauté celery, carrot, and onion, add a cured meat (bacon, sausage, speck), and then the tomato sauce.
FAQ (Frequently Asked Questions)
How to make beans soft?
To get soft beans, soak them for at least 10 hours (changing the water at least once), then drain them. Cook them in boiling water at low heat for 1-2 hours, starting with cold water, do not add salt. For faster cooking, use a pressure cooker or instant pot.
What to do when beans stay hard?
If the beans remain hard, you can try cooking them longer, adding a bit of hot water if necessary. Alternatively, try adding half a teaspoon of baking soda to the cooking water to soften them. It’s important never to add salt during cooking, as it can harden them further.
When to add salt during bean cooking?
Add salt only towards the end of bean cooking. Adding it at the beginning could harden the beans, slowing down their cooking. Once the beans are already soft, you can add salt and let them cook for a few more minutes to absorb it well.
What can be paired with beans?
Beans can be paired with onion, garlic, and rosemary for a simple and flavorful dish. They can also be combined with meat, like sausage or bacon, for a richer dish. Another option is to pair them with grilled vegetables or grains like rice.
