Name: Creamy One Pot Sundried Tomato White Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes (optional); 1/2 cup sundried tomatoes in oil, drained and chopped; 2 cans (15 oz each) white beans, drained and rinsed; 1 cup vegetable broth; 1/2 cup unsweetened plant-based cream or coconut milk; Salt and black pepper to taste; Fresh basil or parsley, for garnish

Hey, Want to Make Creamy One Pot Sundried Tomato White Beans?

Alright, you’ve got to hear about this bean dish I accidentally perfected (well, mostly perfected). It started out years ago when I wanted proper comfort food but couldn’t face—um—actually washing more than one pot, which, if you know me, is basically my cooking philosophy. Anyway, I remember the first time I made it was in the dead of winter; kitchen was freezing and I was half convinced it would taste like wallpaper paste. Turns out, it became one of those “everyone asks for seconds” recipes, so obviously I keep coming back to it. Except for that time I accidentally quadrupled the garlic—don’t do that unless you’re dining alone.

Here’s Why You’ll Love These Beans (I Do!)

I pull out this recipe when I want something hearty but still kind of… fancy-ish? My family goes nuts for it (mostly because there’s cheese). It’s the kind of thing I make when I’m too tired to stir polenta for 40 minutes, but still want a one-pot dinner that feels special. And yeah, sometimes I get a little heavy-handed with the sundried tomatoes, but no one has ever complained yet. Also, major bonus: no need to stress if your beans get a bit mushy, that actually makes it creamier—happy accident!

Stuff You’ll Need (And What to Sub if You Must)

2 cans white beans (like cannellini or butter beans; I use whatever is on sale honestly—my gran swears by Goya, but I’ve made this with random store brand, too)
1 small onion, chopped up fine (red, yellow, shallots… I’ve used them all)
4 cloves garlic, minced (sometimes I cheat with the pre-minced jar, shh)
1/3 cup sundried tomatoes in oil, sliced (I just grab a handful, more or less works. The ones not packed in oil can be soaked in hot water a few mins—though I’m lazy and rarely do it)
1 cup veggie broth (or honestly, water with a little bouillon cube works if you’re out. Chicken broth if you aren’t veggie)
1/2 cup cream (or coconut milk if you’re dairy free—actually, it probably isn’t quite as creamy but it’s fine)
1/2 cup grated parmesan (grana padano works; once I used cheddar… wasn’t bad, just… odd)
Fresh basil or parsley, chopped, optional but pretty
Salt, black pepper, and a pinch of chili flakes if you like a bit of heat

How to Make It (A Mixture of Exact & “You Get the Idea”)

Grab your trusty heavy-bottomed pot or Dutch oven (I use the one with a chipped blue lid that’s survived three moves). If you’ve just got a large saucepan—no panic, that’ll do, too.
Drizzle in a bit of oil from the sundried tomato jar. Toss in your onions and start them off on medium heat, give or take. Let them hang out till they’re soft and golden; takes about 6–7 minutes for me, but don’t stress the clock. If they catch a little, it’s flavor—promise!
Garlic goes in next. Stir it for 30 seconds or so, just till fragrant—not burned (I mean, unless you’re into that kind of thing).
Now, add those sundried tomatoes. Stir around, let them get a bit toasty and release their flavor for 2 minutes. Sometimes I sneak a taste right here—just to check for quality, you know?
Pour in your beans (drained and rinsed if you’re the fussy type, but if not… well, it all simmers together anyway) and the broth. Scrape the browned bits on the bottom if you can.
Bring it up to a gentle simmer; don’t let it boil too hard. Let it cook for about 10 minutes—the sauce should start to thicken up, and it might look a bit odd right now but trust me, it all smooths out with the next step.
Add your cream, give it a good stir, and let it all get cozy together for another 3–4 minutes.
Cheese time! Stir in the parmesan (or whatever substitute you landed on) and add salt, pepper, chili flakes to taste. It’ll thicken up and get all glossy. If it seems too thick, just splash in a bit more broth, or water, or honestly even a bit more cream if you’re feeling fancy.
Turn off the heat. Toss over some fresh herbs if you like and dish it up. Or, if you’re me, eat straight from the pot, standing in the kitchen because you “need to taste for seasoning”.

Notes & Little Discoveries (from Slightly Messy Trials)

If your beans are still a bit firm at the end, I sometimes just mash a few against the side of the pot to give it more creamy texture.
Actually, I find it works better if you let the beans sit about five minutes off the heat before serving. Gives everything a chance to meld—but if you’re impatient (hi, me), skip this.
Oh, if you forget the cheese, it’s still decent. I know because I left it out once… but I wouldn’t make a habit of it!

Variations I’ve Played With (and One Fail)

Tried swapping the sundried tomatoes for roasted red peppers once—honestly, not bad, but not nearly as punchy. Wouldn’t win a popularity contest here.
Once threw in a handful of spinach at the end—wilted down nicely and added color.
I tried smoked paprika for a “Spanish-ish” vibe. Not a crowd-favorite, but I liked it.
Oh, I did try making it with kidney beans once and, well, let’s just say… stick to white beans if you can.

Equipment: What’s Actually Helpful (and What’s Not Necessary)

Big sturdy pot or Dutch oven is ideal, but if you’re working with a basic saucepan, just keep an eye on sticking. Don’t have a garlic press? Give it a bash with a knife or use the side of a cheese grater—been there, done that. And if your knife is a bit dull, well, just chop slower (safety first and all that, haha).

Creamy One Pot Sundried Tomato White Beans

How to Store It (If That Ever Happens)

I keep leftovers in an airtight container, in the fridge—should be good for 2 or 3 days. That being said, in my house it never lasts more than a day! I think it’s actually even tastier after sitting overnight, though. Freezes alright too, just the texture gets a bit less creamy, but let’s not be too precious about it.

How We Serve It Around Here

I love this with big hunks of crusty bread—it just feels instinctive, you know? Sometimes if I’m extra hungry, I’ll fry up a couple eggs and slap them on top (runny yolks totally encouraged). My partner usually insists on a splash of really grassy olive oil at the end, which honestly does take it up a notch. Oh, one Thanksgiving, I put a giant pile of these beans on toast as a makeshift appetizer—oddly, it sort of worked.

What I’ve Learned (A.K.A My “Why’d I Do That?” Moments)

Don’t rush the onion step. I once cranked the heat up because I was starving and regretted it; onions burned, flavor suffered.
If you use too much broth, the beans can drown and become soup. Actually, on second thought, if you like soup, go ahead, but that’s not the vibe here.
I tried making this with dried beans once and forgot to soak them… total disaster. Use canned if you want dinner before midnight.

You Asked, I Answered (FAQ Style)

Can I double the recipe? Oh sure, but use a larger pot! I once tried in a cramped pan and, er, let’s just say cleanup was not fun.
Is there a good vegan swap for the cheese and cream? Yup! Try nutritional yeast and coconut or oat cream—find some good brands recommended on Minimalist Baker. Not quite the same but does the trick.
Which sundried tomatoes should I buy? I typically use jarred in oil from the grocery, but honestly any will work. I have friends who order specialty stuff online (here’s a gem: NYT Wirecutter’s canned bean picks), but you don’t need to be that fancy.
How spicy can I make this? As much as your tastebuds can handle. I toss in extra chili flakes when my cousin visits and, yes, she always notices.
Can I really skip the herbs? Sure! They’re just for color (and a bit of flavor, but you’ll survive without them).

Honestly, cooking is more art than science—at least in my kitchen. So have fun with it. If the beans come out a bit wonky the first time, that’s just a story for next time. And speaking of stories… did I ever tell you about the time my neighbor’s cat tried to make off with my baguette during dinner? Never a dull moment here. Enjoy the beans!

Creamy One Pot Sundried Tomato White Beans