- 250 White BeansCooked
- 5 TomatoesRoma Tomatoes
- 1/2 Bell Peppers
- 1 Onionred
- 2 Garlic cloves
- 1 Carrotmedium
- 1 tsp. Dulceflakes
- 1/2 lemon Lemon juice
- 2 tbsp. Apple cider vinegar
- 1 tsp. Dijon mustard
- Fresh dill
When I was growing up, I used to eat canned sardines in dill-tomato sauce. Now being a vegan, I created my own tomato-dill white beans instead of the sardines! I love this combination of sweet, sauer and a little touch of umami flavours together. If you like sea-vegetables and also tomato-based sauces this recipe is definitely a win! This are easy to make just out the staples. Check out my staple food list here .
White Cannellini Beans are the main protein in this dish. 1 cup (about 170 g.) of cooked cannellini beans has 225 calories, 15.4g of protein 0.9g of fat, 40.4g of carbs and 0.6g of sugar. Cannellini beans are a good source of B vitamins, and even B12. Moreover, they are high in Iron, Zinc, Potassium and have some calcium. (read more about nutritional value of them here).
Get Organic Dulse flakes on Amazon:
How to use the beans in this recipe?
I always cook dried beans by myself, not canned. If you are for preparing them yourself, it is pretty easy. Follow these steps:
- Soak the beans overnight (for 18- 12 hours)
- Rinse the soaked beans and put them into a pot with water, ratio water to beans 3:1.
- Bring to a boil, then reduce the heat and cook under lid on slow heat for 100-120 minutes , or until soft.
Tomatoes, garlic, red onions. tomatoes, carrots, dulse flakes and lemon- these are the key ingredients to give such a rich flavour to this dish.
How to serve Tomato-Dill “Fishy” White Beans?
I especially like this dish cold. So it is good for a meal prep to use for the next day or pack for a lunch box.
I served it with some freshly boiled potatoes, covered in a little of olive oil and dill, roasted broccoli and some leftover Avocado Pesto.
Steaming hot potatoes and roasted garlic broccoli combine so well together with these cool flavourful tomato-dill white beans!
Get a good Potato Masher on Amazon to get a nice consistency:
Prepare the vegetables
Add some olive oil/ vegetable stock/ water on a pan (medium heat) and saute the garlic and onion first for 3-4 minutes. Then add carrots and saute them too for the next 4-5 minutes. Add the bell peppers and tomatoes last, stir on and when the tomatoes start to bring out some liquid, lower the heat and cove them with a lid. Simmer for 10-15 minutes.
When the vegetables are all soft and mushy, I like to mash them a little bit with a hand potato masher right on the pan to get more equal sauce-like consistency. After that add the white beans, apple cider vinegar, lemon juice and mustard. Stir and bring to a quick boil and lover the heat again. Saute all together for the next 10 minutes.
At the end of cooking time add freshly chopped dill (about half of a bunch) and 1 tsp. of dulse. Stir well and let in cool for an hour or until completely cooled.