Real Recipes From Real Home Cooks ®

legume essentials: beans and tomatoes

Recipe by
Andy Anderson !
Wichita, KS

Okay, you have some leftover beans, or you are making some fresh beans, and you do not desire to eat them plain. Here is a simple sauce that is just begging for your favorite variety of legumes. Plus, if you already have the beans, the whole thing comes together in under 30 minutes. I am using Lima beans, but most any beans will work just fine. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For legume essentials: beans and tomatoes

  • 28 oz
    diced tomatoes, with juice (1 can)
  • 1/4 c
    white wine, dry variety
  • 1/2 md
    yellow onion, chopped
  • 1 Tbsp
    capers, rinsed
  • 2 clove
    garlic, chopped
  • 2 Tbsp
    olive oil
  • 1
    cinnamon stick
  • 1 tsp
    dried oregano
  • salt, kosher variety, fine grind, to taste
  • black pepper, freshly ground, to taste
  • 2 c
    leftover beans, or freshly cooked
  • 2 Tbsp
    fresh parsley leaves, chopped
  • lemon wedges, for serving
  • sliced pickled jalapeños, for topping
  • bottle of hot sauce, on the side
  • beer :-)

How To Make legume essentials: beans and tomatoes

  • 1
  • 2
    To make this recipe, you will need a large skillet, or heavy-bottom pot, plus a blender or food processor fitted with an S-blade.
  • 3
    If you are making fresh beans, when you cook them add a sheet of Kombu (dried seaweed) to the pot. It will not impact the flavor; however, it will help to eliminate the enzymes that make beans gassy, and aids in digestion.
  • 4
    If you do not have a cinnamon stick, add a pinch or two of ground cinnamon.
  • 5
    It is important to have a couple of glasses of the wine; just to make sure it has not gone bad :-)
  • 6
    Gather your ingredients (mise en place).
  • 7
    Add the tomatoes, wine, onions, capers and garlic to a blender, or a food processor fitted with an S-blade.
  • 8
    Blend until smooth.
  • 9
    Add the oil to a large skillet or heavy-bottom pot over medium heat.
  • 10
    When the oil begins to shimmer, pour in the blended sauce. It will sizzle as it hits the hot oil.
  • 11
    The technique of “frying” the sauce is a technique used in Mexican and Italian sauces. The interaction of the hot oil with the sauce gives it a depth as if it has been simmering for a long time.
  • 12
    Bring up to the simmer, add the oregano and cinnamon stick, and continue to simmer for 15 – 20 minutes.
  • 13
    While the soup is simmering, do a tasting for proper seasoning, and add a bit of salt and pepper, if needed. I find that it usually needs a bit of salt to bring out the flavor of the tomatoes.
  • 14
    If the sauce tastes bitter, add a pinch or two of sugar at a time, until the bitterness goes away.
  • 15
    Remove the cinnamon stick and add the beans.
  • 16
    Simmer until the beans are warmed through (5 – 7) minutes.
  • 17
  • So yummy
    Garnish with the chopped parsley, then serve while nice and warm with a lemon wedge, crusty bread, a bottle of hot sauce, and a few cold beers. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.