The 15-Minute Dinner I Make Every Week

Name: The 15-Minute Dinner I Make Every Week
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 tablespoon olive oil; 1 cup diced red onion (about half a medium onion); 1 tablespoon chopped oil-packed sun-dried tomatoes; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 (16-ounce) can large butter beans, drained and rinsed; 1/2 cup water; 3 tablespoons ricotta cheese; 5 basil leaves, sliced, optional; Crusty bread, toasted, for serving

Overhead shot of Tuscan butter beans in a skillet topped with dollops of ricotta toasted bread on the side — Simply Recipes / Jessica Furniss

You can make these Tuscan-style beans with just three main pantry staples.
This 15-minute recipe does not sacrifice flavor or texture for speed.
Smashing some of the butter beans creates a saucy consistency that coats bread beautifully.

Having a third-generation Italian-American partner means we eat really well at my house all the time. From his nonna’s classic sauce that simmers on the stove all day to his favorite four-ingredient pasta that’s ready in a flash, he whips up incredible meals for us. He’s inspired me to try my hand at Italian flavors and incorporate them into simple, everyday recipes.

My favorite recipes contain lots of fiber, protein, and fresh, seasonal flavors, and these 15-minute Tuscan-style beans meet all the criteria. Since the three main ingredients—canned butter beans, sun-dried tomatoes, and red onion—are all pantry staples, I can whip up this recipe anytime.

The onion and sun-dried tomatoes cook for a couple of minutes before the beans are added with some water to simmer and thicken. I like to use a wooden spoon to gently smash a few of the beans to give the dish a saucy texture. Then, I love topping the beans with fresh basil and ricotta cheese. The cheese gets a little melty and makes the most beautiful, delicious swirls when I dip in some crusty bread for a creamy, delicious bite.

Choosing Your Ingredients

The type of sun-dried tomatoes you use in these Tuscan-style beans matters. My grocer carries sun-dried tomatoes in jars packed in oil and sun-dried tomatoes in bags on their own. Use the kind packed in oil here, since the salt and oil they contain are an essential part of creating the sauce.

When choosing beans, I recommend steering clear of the low-sodium ones for this recipe. The salt in the beans helps to season the dish. Low-sodium beans can work in a pinch, you’ll just need to adjust the salt called for in the recipe. Always taste your food as you cook and add salt and pepper accordingly.

Side view closeup of a serving of Tuscan butter beans on a plate, with a dollop of ricotta on top and a slice of toasted bread on the side — Simply Recipes / Jessica Furniss

Tips for Making Tuscan-Style Beans

Sometimes the sauce can cook quickly and you don’t want it to get too thick. If the sauce seems too thick, add another 1/4 cup of water. Then taste to see if you need more salt.
Big fan of sundried tomatoes? Me too. I like to add a few extra slices on top just before serving for a burst of tangy flavor.
I also enjoy these beans served over rice in place of the crusty bread.
This recipe is easily doubled, just use a large skillet.

Easy Tweaks

Swap the beans: If you’re not a huge fan of butter beans, feel free to swap them for another white bean, like cannellini or navy beans. The flavor will be a little different but still delicious.
Add veggies: Sometimes I add extra veggies. Carrots give the beans extra sweetness. Just be sure to dice any added veggies small so they blend in well with the sauce.
Add garlic: Garlic is a great addition, but I don’t recommend going overboard. One clove, chopped, works great.
Use other herbs: If basil isn’t your favorite herb, parsley also works well in this recipe.
Try some parm: Parmesan cheese works well if you don’t like ricotta. Sprinkle a little shredded parmesan on top just before serving. The heat from the beans will help the cheese get nice and melty.

Tuscan-Style Beans

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings 2 servings

Keep Screen Awake

1 tablespoon olive oil
1 cup diced red onion (about 1/2 medium onion)
1 tablespoon chopped oil-packed sun-dried tomatoes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can large butter beans, drained and rinsed
1/2 cup water
3 tablespoons ricotta cheese
5 basil leaves, sliced, optional
Crusty bread, toasted, for serving

Cook the onions:

Heat the olive oil in a medium skillet over medium heat. Add the onions, sun-dried tomatoes, salt, and pepper and cook until the onions start to soften and get just a little brown, about 3 minutes.
Add the beans:

Add the beans and water to the skillet. Once the beans start to bubble, decrease the heat to low to maintain a gentle simmer (don’t boil). Simmer, stirring frequently, until thickened to a saucy texture, 5 to 7 minutes. Use a wooden spoon to carefully smash some of the beans as they cook.
Garnish and serve:

Remove the beans from the heat. Top with the ricotta cheese and basil, if using, then enjoy with crusty, toasted bread.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Jessica Furniss

Nutrition Facts (per serving)
312	Calories
10g	Fat
43g	Carbs
15g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	312
% Daily Value*
Total Fat 10g	13%
Saturated Fat 2g	12%
Cholesterol 7mg	2%
Sodium 570mg	25%
Total Carbohydrate 43g	16%
Dietary Fiber 12g	42%
Total Sugars 10g
Protein 15g
Vitamin C 9mg	47%
Calcium 117mg	9%
Iron 4mg	22%
Potassium 993mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.