Need a pantry meal with big flavor and little effort? These spicy white beans with capers will do the trick.
With just a few ingredients, this recipe for spicy white beans with capers will be one you’ll want to return to often.
As we move through January, this is the kind of meal I’m leaning into heavily: simple, pantry-driven, and deeply flavorful. As I’ve shifted to working on my recipe blogs full-time, I’ve been especially excited to develop more plant-based recipes for Exploring Vegan, dishes that feel complete and satisfying as a way to incorporate more vegan dishes into my life.
These spicy white beans with capers hit the sweet spot. They’re rich and flavorful from tomato paste and plant-based butter, while briny capers and crushed red pepper give them the perfect salty, savory, and spicy kick. It’s the kind of dish that comes together with mostly pantry staples, simmers while you do literally anything else, and works perfectly with a thick slice of crusty bread to soak up the thick broth.
I love it as a low-effort dinner, but it also works beautifully as a side to your favorite plant-based protein. If you’re easing into more vegan cooking, or just want a reliable, flavorful weeknight recipe, this one deserves a permanent spot in the rotation.
How to make these Spicy White Beans with Capers
A one-pot vegan bean dish that’s spicy, savory, and perfect for scooping with bread.
What you need
- Aromatics: The flavor base is made from yellow onion, garlic, capers, and crushed red pepper.
- Plant-based butter: If you don’t keep vegan, use dairy butter instead. I used Melt Organic plant-based butter.
- Broth: The broth is made with tomato paste, water, and crushed tomatoes.
- White beans: I use cannellini beans, but your favorite canned white bean will work well here. Try it with navy, Great Northern, or chickpeas.
- Finishing touches: I finish the white beans with fresh parsley and lemon juice.
- For serving: Crusty bread. These beans beg to be served with a thick slice of bread.
How to make it
Step 1: Sauté the aromatics.
Heat the olive oil in a wide pot over medium heat. Add the diced onion and sauté for about 5 minutes, stirring often, until soft and translucent.
Step 2: Build the flavor base.
Add the plant-based butter to the pot. Once melted, stir in the garlic, capers, and crushed red pepper. Cook for about 1 minute until fragrant, then add the tomato paste and stir to coat everything. Let it sizzle for another minute to deepen in color.
Step 3: Add the liquid and beans.
Pour in the water, scraping up anything stuck to the bottom of the pot. Add the crushed tomatoes and drained cannellini beans. Bring the mixture to a boil.
Step 4: Simmer.
Reduce the heat to low. Season with salt, pepper, and sugar if using. Cover and simmer for 20 to 30 minutes, stirring occasionally. Add a splash of water if the beans thicken too quickly or begin to stick.
Step 5: Finish with herbs and lemon juice.
Turn off the heat and remove the lid. Stir in the parsley and lemon juice, tasting and adjusting seasoning as needed.
Step 6: Serve.
Spoon the beans into shallow bowls and finish with more parsley. Serve hot with toasted, crusty bread on the side.
FAQs
Are these beans very spicy?
They’re gently spicy as written. You can easily adjust the crushed red pepper up or down, or skip it entirely for a milder version.
Can I make this ahead of time?
Yes. These beans taste even better the next day. Store in the refrigerator for up to 4 days and reheat gently on the stove, adding a splash of water if needed.
What can I serve with these besides bread?
They’re great over polenta, with roasted potatoes, or served alongside roasted root vegetables, or with a simple green salad.
If you’re looking for more approachable, flavor-forward vegan recipes as I continue expanding Exploring Vegan, this is a perfect place to start.
Spicy White Beans with Capers
Equipment
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 yellow onion (peeled and finely diced)
- 3 cloves garlic (peeled and minced)
- 2 tablespoons plant-based butter
- 1 tablespoon non-pareil capers (drained)
- 1 teaspoon crushed red pepper (more or less to taste, optional)
- 2 tablespoons tomato paste
- 2 cups water
- 1 (14.5-ounce) can crushed tomatoes
- 2 (15-ounce) cans cannellini beans (drained)
- ½ teaspoon granulated sugar (optional)
- ¼ cup parsley (loosely packed and minced, plus more for serving)
- 1 lemon (juiced, yielding about 1½ ounces of juice total)
- Salt and pepper to taste
For serving:
- Crusty bread (toasted)
Instructions
Sauté the aromatics:
- Heat 2 teaspoons of extra virgin olive oil in a wide pot over medium heat. Add the finely diced onion and sauté for 5 minutes, turning often until the onion is translucent.
- Add 2 tablespoons of plant-based butter to the onion. Once melted, add the minced garlic, capers, and crushed red pepper. Sauté for 1 minute until fragrant. Add the tomato paste and stir to coat. Sizzle for 1 minute until the paste deepens in color.
- Add the water to the pot and stir to lift anything stuck to the bottom. Add the crushed tomatoes and drained cannellini beans. Bring to a boil.
Simmer the beans:
- Reduce the heat to low. Taste and add salt, pepper, and ½ teaspoon sugar if desired. Cover and simmer for 20 to 30 minutes, stirring occasionally. Add more water if the mixture reduces too quickly or sticks to the bottom.
- Turn off the heat and remove the lid. Add the parsley and lemon juice
To serve:
- Spoon the beans into shallow bowls. Serve with more minced parsley on top and crusty bread on the side. Enjoy!
