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Cannellini beans with rosemary and garlic recipe

Cannellini beans with rosemary and garlic recipe

29 ratings

This simple, healthy side dish of hearty cannellini beans with fragrant herbs is the perfect accompaniment to any meal. Ready in under 30 mins, you could serve this up as part of a special dinner for two, or even a New Year's Eve feast. See method

  • Serves 2
  • 5 mins to prepare and 20 mins to cook
  • 185 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 tsp olive oil
  • ½ celery stick, finely chopped
  • ½ onion, finely chopped
  • 2 garlic cloves, sliced
  • 1 rosemary sprig
  • 75ml white wine
  • 1 tomato, finely chopped
  • 1 tsp tomato purée
  • 400g tin cannellini beans, drained and rinsed
  • handful flat-leaf parsley, roughly chopped, to serve
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    1g 4%
  • Sugars

    5g 6%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 20.7g Protein 9.9g Fibre 9.2g


  1. Heat the olive oil in a frying pan over a medium heat. Add the celery and onion and cook, stirring occasionally, for 4-5 mins until softened. Add the garlic and rosemary sprig, and cook for a further 10 secs.
  2. Pour in the wine and cook, stirring occasionally, for 2 mins. Add the tomato and tomato purée. Season and cook, stirring occasionally, for 3-4 mins until the tomatoes have broken down.
  3. Tip the beans into the pan and stir in 50ml boiling water. Cook, stirring occasionally, for 3-4 mins to heat through. To help the sauce thicken, use the back of a spoon to mash a few of the beans, then mix them into the sauce. Transfer to a serving bowl, sprinkle the parsley over the top and serve immediately.

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