Burst Cherry Tomato and Ricotta Beans - a delicious high protein one pot recipe for summer. This recipe could not be easier to make and is bursting with flavor and nutrients.
Each serving has 18 grams of fiber and 33 grams of protein.
I love beans. For more yummy bean based recipes try my mediterranean white bean salad or my pumpkin butter beans.
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Why you'll love this recipe
It is easy to make and ready in less than 30 minutes.
It is can easily be made vegetarian if you use vegetable broth
Thanks to the beans and ricotta this recipe is high in protein and fiber.
Ingredients
- shallot
- garlic
- beans
- tomatoes
- basil
- ricotta
- italian seasoning
- broth
- salt
- pepper
- spinach
See the recipe card for full information on ingredients and quantities.
Substitutions
- ricotta - Feel free to use a vegan ricotta if desired.
- white beans - great northern, butter beans or cannellini beans all work.
Step-by-Step Instructions
Cook aromatics and tomatoes.
Add remaining ingredients except for spinach and simmer.
Fold in spinach.
Add your favorite toppings, divide out and serve.
Storage instructions
You can store the beans in a sealed container in your fridge for up to 3 days.
Recipe Pro-Tips
Use fresh in season tomatoes for the best tasting recipe. I recommend going to your local farmers market.
Recipe FAQS
You can use any type of white bean, including great northern, cannelini, butter bean, etc.
Beans are high in fiber, minerals and plant protein.
Ricotta is a nutrient-rich cheese that provides high-quality protein to support muscle growth, recovery, and fullness. It’s a good source of calcium and phosphorus, which support strong bones and teeth, as well as vitamin B12 for healthy red blood cells and nervous system function.
Other vegetarian dinner recipes
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Burst Cherry Tomato and Ricotta Beans
Equipment
- 1 skillet
Ingredients
- 2 tablespoons butter
- 1 medium shallot - finely sliced
- 4-6 cloves garlic - minced
- 2 pints cherry tomatoes About 4 cups, I used a combination of sungold and rainbow tomatoes
- 1 cup fresh chopped basil Measure the leaves before you chop them
- 3 cans white beans - drained from 15 oz cans of beans
- ¼-1/2 teaspoon salt taste and adjust to your saltiness preference
- black pepper to taste
- 1 teaspoon italian seasoning
- ¾ cup ricotta
- ¼ cup bone broth or vegetable broth Can also just use water to save money, but will impart less flavor
- pinch red pepper flakes
- ¼ cup broth
- 2 handfuls spinach
optional toppings and sides
- grated parmesan
- additional red pepper flakes
- additional fresh cracked pepper
- drizzle olive oil
- toasty sourdough
Instructions
- Heat butter over medium heat Add shallots and cook for 3 minutes. Add garlic and cook for another 3 minutes.
- Add cherry tomatoes and seasoning. Cook for about 10 minutes, until tomatoes have softened. Mash cherry tomatoes with a potato masher or jar.
- Add ricotta, beans, broth and basil to the pan. Stir to combine and partially mash the beans, mashing about ¼ of the beans. Bring to a simmer and cook for about 10 minutes, until thickened.
- Turn off heat and fold in spinach.
- Add your favorite toppings, divide out and serve. I recommend serving beans with crusty sourdough.
John says
So so good!
Jen says
I’m obsessed with this recipe - it screams summer!