Rustic Italian Kidney Beans – Tuscan-Style Tomato Bean Stew
A meal that can be made ahead loaded with flavor yet low on labor. This Tuscan inspired Italian kidney beans stew is about using those humble pantry ingredients to turn them into rich, feel-good meals.
You are trained up nearly to the best one pot, loading distended soy-based protein atop dietary fiber and additional herbs risk free at almost an easily conceivable weeknight dinner, or meal prep available.
Why You’ll Love This Italian Kidney Beans Recipe
Quick & Easy: Under 30 mins + pantry ingredients.
Nutritional availability: fiber and composition (carbohydrates) & minerals
Italian flavoring with seasoning in abundance: Umami-rich, Savory garlic-dry sage & high-quality virgin olive oil gives a decidedly Mediterranean flavor.
Ingredients for Italian Kidney Beans
No additional sugars; come clean, dried kidney beans = full-fat 2 cans drained and rinsed × or Dry Steel-cut dry kidney peach peas Target of height Knee excesses Sodium fruit.
3 oz Extra Virgin olive oil (the best Italian caliber you can find)
Garlic: 4 cloves, lightly crushed
Sage: 6–8 entire sage leaves
14 oz can Crushed Italian Tomatoes
½ cup Vegetable Broth
Salt & Black Pepper: To taste
Chiles flakes (optional)
Step-by-Step Cooking Instructions
Saute the Aromatics: —Heat extra-virgin olive oil in a giant skillet over medium-high warmth or so. Include whole garlic cloves and sage leaves. Saute the sage 2–3 minutes or until garlic has gilded, and oil hath imbibed deep droughts of herbal sage.
Make the Tomato Base — Combine plant-based broth with crushed tomatoes. Add salt kosher salt, cracked black pepper and red-pepper flakes (if you want) and fry. Cook down the sauce for 8–10 minutes, until somewhat thick. Simmer under cover.
Add kidney beans in the pan Mix well so that they are completely coated in tomato sauce. Lower the heat, cover and simmer very low for 10–12 minutes to absorb flavor.
Finish & Serve! Top with the virgin olive oil and some parsley (or sager). Or drizzle some of that or just spoon it over roasted polenta accompanied with hot crusty garlic bread.
Expert Recipe Tips
Never Skip the Fresh Sage, it’s that this entire machine of easy beans is a thousand instances fancier with the sage.
Thicker naturally: With the back of a wooden spoon, mash up about ¼ cup beans against the side of your pan until creamy. Add additional sauce.
Frequently Asked Questions (FAQ)
Q: I have dried kidney beans, can I substitute those instead of canned?
Yes! Soak dried red kidney beans (in a sieve in bowl of water) overnight and then boil for 45–60 mins, or until tender but not mushy enough to stay together when added to the tomato sauce.
Frozen leftovers: how to freeze & defrost leftovers safely
Absolutely. Leftovers can be kept in an airtight container and will last for 4–5 days in the refrigerator. For reheating: In a small pot with water or broth, a splash for moisture, and on low.
Serve Italian kidney beans with:
Such a delicious, creamy dish served with crispy sourdough or garlic crostini, grilled chicken and warm polenta and rice!
