White Beans a la Provencale


I got this while taking a course on "Heart Healthy " cooking. I found it great to serve with lamb or chicken and BBQ’d foods. Lighter than baked beans. The original recipe you will see uses dry beans but I have found the canned beans work very well and are much easier.  This recipe serves 4


  • ½ lb dried white beans, washed and picked over or 3 cups canned Beans, kidney, white (cannellini)
  • 2 tbsp olive oil (if using dried beans)
  • 1 large onion Onions, raw
  • 2 cloves garlic minced Garlic, raw
  • 1 qt water Water, municipal
  • 2 bay leaves Spices, bay leaf, crumbled
  • salt Salt, table
  • ¾ lb (3 medium ) fresh or canned (drained) tomatoes, peeled and chopped Tomatoes, red, ripe, raw, year round average
  • ¼ tsp dried thyme or 1 tsp fresh (to taste) Spices, thyme, ground
  • 1-2 tbsp chopped fresh basil (to taste) Spices, basil, ground
  • fresh ground pepper Spices, pepper, black
  • fresh lemon juice and zest


Step 1

If using dried beans: Soak the beans in 1qt water overnight or for several hours Heat 1 Tbsp of the oil in a large heavy bottomed saucepan and saute the onion and 1 clove of the garlic until onion is tender. Add beans along with 1 quart fresh water and the bay leaves, drain and retain the cooking liquid. Heat the remaining oil in a wide heavy bottomed skillet and saute the remaining garlic over medium heat for 1 minute. * Add the tomatoes thyme and more salt to taste and bring to simmer Simmer 10 minutes then add the beans, ½ cup of the cooking liquid and basil. Cover and simmer 15 -20 minutes. Adjust seasonings, add pepper to taste and lemon juice if you wish. IF USING CANNED BEANS: Drain the canned beans retaining liquid. Add enough water to measure 1 cup. Heat 1 Tbsp of the oilier oil over medium heat in a wide heavy bottomed skillet or casserole and saute onions and the garlic over medium heat for 1 minute. Add tomatoes and thyme and proceed as above at the *.


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