Soupy Tomato Beans
I’ve been craving more simplicity in my cooking lately. Most likely due to the fact that I have a child at home now and life is a bit more demanding. Before I didn’t mind cooking a recipe with 45 ingredients in it because I had time in my day to clean it all up afterwards. But now we have a baby bath time and a baby bedtime, and the last thing we want to do is clean a million dishes and a super messy kitchen. This is where that recipe comes from. I made it for the family the other night when everyone was over to see Avery and I needed to pull something out of my ass that wouldn’t take much effort or time. And when we all devoured it, I felt like it deserved a spot on the blog. But the best part is that it was super easy to make and easy to clean up. No muss, no fuss, just simple comfort.
I’m real bummed about daylight savings. Haven’t we grown up enough to understand that we no longer need it? Does anyone even like it? Is it actually helpful in the year of 2023? Please help me understand. Because all I understand is the fact that my baby slept like crap and woke up grumpy AF this am. Is that due to daylight savings or simply the fact that she’s a human with ever-changing needs? Hard to say. But blaming it on something, like daylight savings, is comforting. As comforting as this dish is. And sometimes you just need a little comfort, huh?
No but seriously, this blog post is taking me longer than it should simply because I cannot put my crusty piece of buttered bread down. I keep dipping it in the beans and rejoicing over the life I’m currently living with my buttery little fingers creating grease stains on my keyboard.
I’ve really become quite lax when it comes to cleanliness since having a baby. Is that disgusting? Yes. Have I embraced the messiness of life? Absolutely.
Just a heads up in the recipe, you’re going to get two ingredients you may or may not have around the house. I used these roasted tomatoes along with this chili crunch. If you don’t have either on hand, canned tomatoes and red pepper flakes will work! I’m just obsessed with roasted tomatoes lately, but I’m not huge into making my own because baby life, so I’ve been buying these instead. I’m going to leave that food journey up to you and your tastebuds. You have great tastebuds. I believe in them! Now go enjoy this comfort dish and enjoy the beautiful flavors the world gives us.
Food is the best.
Soupy Tomato Beans
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Total Time: 42 minutes
- Yield: 5 servings 1x
- 1lb pork Italian sausage
- 1 yellow onion, sliced
- 4 garlic cloves, sliced
- salt, to taste
- 3 tablespoons tomato paste
- 1 cup roasted cherry tomatoes
- 2oz goat cheese
- 1 1/2 cup chicken bone broth
- 2 teaspoons fresh thyme leaves
- 2 tablespoons chili crunch or 1/2–1 teaspoon red pepper flakes
- 1 (14oz) can of unsalted cannellini beans, drained and rinsed
- black pepper, to taste
- freshly grated parmesan, for topping (or non-dairy alternative, if preferred)
- crusty bread (gluten-free or paleo, if preferred)
- In a large nonstick pan over medium heat, break apart sausage and cook until no pink remains. Remove from pan and set aside.
- Add yellow onion and garlic to the pan. If there is no fat rendered from the pork, add a bit of olive oil to coat the pan. Add a bit of salt and cook for 10-14 minutes, until onions begin to brown ever so slightly.
- Add the tomato paste, roasted tomatoes, goat cheese, bone broth, thyme and chili crunch or red pepper flakes along with a pinch more of salt. Mix together and let cook for 5 minutes. Then add the sausage, cannellini beans, and black pepper, mix once more, and cook for another 3 minutes.
- Grate fresh parmesan on top before serving and serve with crusty bread to mop up all the juices at the end!
What I Used to Make This Recipe:
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Oh, Hi! I’m Juli.
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