Stewed Italian Beans

Prep Time

10 minutes

Prep Notes

Using canned beans makes this recipe a snap!


2 stalks celery, diced

1 large carrot, diced

3T. extra-virgin olive oil

3 cloves garlic, minced

½ tsp. dried rosemary or thyme

2T. tomato paste

1-15oz can no-salt added (BPA free) kidney beans

1-15oz can no-salt added (BPA free) cannellini beans

½ tsp (iodized) sea salt (regular OK)

Freshly ground pepper

2T. balsamic vinegar (good with fig balsamic)


In a large skillet over medium heat, sauté the celery and the carrot in the oil until they start to soften; about 3 minutes. Stir in the garlic, rosemary and tomato paste.  Cook, stirring frequently for about 2 minutes. Stir in the beans with their liquid.  Simmer for 5 minutes.  Season with up to ½ tsp salt and plenty of freshly ground pepper.  Add the balsamic vinegar and stir.  Serve and enjoy!


Nutrition per 1 cup:  280 calories; Sodium:  340 mg; Total Fat:  12 g; Sat Fat:  1.5g; Carbs:  34; Protein: 11g; Fiber 9g

This is a quick meal that you can put together with some basic staples.  It tastes even better as it sits in the refrigerator for a day or so.  It's like a modern make-over of baked beans. 


From Kate Sherwood and the Nutrition Action Letter 3/2013