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Tuscan White Beans with Plum Tomatoes and Sugar Beans

Yvonne Tally
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This is a simple salad that is delicious serve warm or room temperature. It makes a great lunch on the go item and can be served on a salad of mix greens, as a side dish to roasted pork loin or mixed with a bit of mozzarella, mashed lightly and broiled on rustic French bread and served as an appetizer. Make sure the tomatoes are tender and vine ripe because much of the flavor depends on the sweet and acidic balance in the tomatoes.

cooked white Tuscan beans or fagioli tondini (pea beans) or cannellini beans 3 cups
finely chopped shallots or green onions (use all of the onion) 1/3 cup
Chinese sugar beans thinly sliced on the diagonal 1 cup
plum tomatoes sliced in half lengthwise or left whole 1 cup
chopped fresh Italian (broad leaf) parsley 2 tablespoons
fresh lemon juice 1 teaspoon
olive oil 3-4 tablespoons
dry white wine 1/4 cup
salt and cracked black pepper to taste
  1. In a sauté pan over medium heat, add the white wine and shallots and cook until most of the liquid has evaporated, about 5 minutes. Add the sliced sugar beans before the liquid has completely evaporated, cover and cook 1 minutes or just until green of the bean darkens a shade.
  2. Combine all ingredients and mix gently. Correct seasoning to your taste.


  • Fresh beans are more tasty, but can bean are a delicious alternative when in a hurry.
  • Canned beans are sometimes a bit soft so if you are using this dish as an appetizer and mashing them slightly, canned beans are a good choice.

Yvonne Tally

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