30-Minute Gluten-Free White Bean Puttanesca
A brisk, pantry-friendly puttanesca combining cannellini and navy beans with canned tomatoes, artichoke hearts, black olives, and capers. Finished with fresh basil, this gluten-free dish balances briny and herbal notes in under 20 minutes, making it ideal for weeknight dinners or light meals.
Ingredients
- 2 tablespoon extra virgin olive oil
- ½ cup onion, thinly sliced
- 3 clove garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 1 can (15 ounce) diced tomatoes, undrained
- 1 can (15 ounce) cannellini beans, drained
- 1 can (15 ounce) navy beans, drainedkidney beans1:1legume
holds shape well, slightly earthier
- 1 can (15 ounce) artichoke hearts, drained, quartered
- 1 can (4 ounce) black olives, sliced
- 1 tablespoon capers
- ½ cup fresh basil, torn
Instructions
- 1
Heat olive oil in a large pan over medium heat
- 2
Add sliced onions and cook until softened
- 3
Stir in minced garlic and crushed red pepper flakes
- 4
Add diced tomatoes with their juice
- 5
Stir in drained cannellini and navy beans, and cook for 10 minutes
- 6
Add drained artichoke hearts and black olives, and the capers, and cook for 5 more minutes
- 7
Stir in fresh torn basil just before serving
Tips
Use good-quality extra virgin olive oil for better flavor
Do not overcook after adding basil to preserve its bright color and fresh taste
Drain canned beans and vegetables thoroughly to avoid excess liquid
Good to Know
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of water if needed.
Prepare through the step of cooking beans and vegetables for 5 minutes. Cool, refrigerate for up to 2 days. Add basil when reheating.
Serve warm as a main dish with crusty bread or over polenta. Can also be served at room temperature.
Common Mistakes
Do not skip draining canned beans and vegetables to avoid a soupy consistency
Do not add basil early to avoid losing its fresh flavor and color