Tuscan Beans in Summery Tomato Ragù

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This vibrant Tuscan beans in summery tomato ragù is a celebratory vegetarian dish that makes the most of simple, high-quality ingredients. By using dried cannellini beans and fresh cherry tomatoes, you create a depth of flavour and a creamy texture that shop-bought tins simply cannot match. The sauce is slowly simmered with aromatic thyme and garlic before being finished in the oven with a generous dusting of Parmigiano-Reggiano, resulting in a dish that is both light enough for a summer evening and deeply satisfying.

As a protein-rich meat-free main, this ragù is an excellent choice for a healthy family dinner or a relaxed weekend lunch with friends. The slow-cooked beans absorb the sweet acidity of the tomatoes, creating a thick, savoury sauce that is best enjoyed mopped up with plenty of warm, crusty bread. For a truly authentic experience, serve alongside a glass of crisp Italian red wine to complement the rich, earthy notes of the pulses and cheese.

Ingredients for Tuscan Beans in Summery Tomato Ragù

450g dried cannellini or Great Northern beans, picked over and rinsed
1125ml grape tomatoes (about 450g )
1 cebola pequena, finamente picada
1 celery rib, thinly sliced
3 dentes de alho, picados
2 colheres de sopa de azeite de oliva extra-virgem
2 colheres de sopa de manteiga sem sal, divididas
3 thyme sprigs
1 colher de chá de açúcar
100g grated Parmigiano-Reggiano
Accompaniment: crusty bread

How to make Tuscan Beans in Summery Tomato Ragù

Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak , then drain.

Cover beans with water by 2 inches in a 5-to 6-quart pot. Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes. Reserve 475ml cooking water, then drain beans.

Halve 240ml tomatoes lengthwise and set aside. Pulse remaining tomatoes in a food processor until almost smooth.

Pré-aqueça o forno a 232°C com a grade no meio.

Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoons each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes. Add tomato purée, thyme, sugar, 3/4 teaspoons salt, and reserved 475ml bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Whisk in remaining tablespoon butter, then stir in beans.

Transfer to a 3-quart shallow baking dish. Sprinkle evenly with cheese, then scatter tomato halves over top. Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes. Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).

Avignonesi Rosso di Toscana '05

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.