There’s something undeniably comforting about a one-pan meal that checks every box—filling, flavorful, and easy to make. This white bean and spicy tomato skillet combines creamy navy beans, tender golden potatoes, and a fire-roasted tomato base that simmers into a deeply savory, slightly smoky sauce.
Ingredients Breakdown
Yukon Gold potatoes are the quiet star of this dish. Their buttery texture holds firm through simmering, absorbing flavor while retaining just enough bite to provide contrast to the creamy beans. Their golden hue also adds visual appeal, playing beautifully against the rich red sauce.
Navy beans bring softness and subtle earthiness, acting as the perfect sponge for all the aromatic spices. Their delicate flavor doesn’t compete, making them ideal for soaking up smoky paprika, garlic, and the slight heat of crushed red pepper.
Fire-roasted tomatoes add a robust backbone to the sauce. Unlike standard canned tomatoes, the fire-roasting process gives them a slightly charred depth and a mellow sweetness that intensifies the entire dish. This rich, tomatoey base supports every other element with bold structure.
The spice blend is where this dish really sings. Smoked paprika adds a sultry warmth, garlic powder brings savory punch, and crushed red pepper flakes inject just the right amount of heat. Each spice builds on the next, layering flavor without overwhelming the palate.
To finish, a generous handful of shredded vegetarian parmesan and a swirl of good olive oil round out the flavor. The cheese melts into the sauce, lending a salty creaminess that marries everything together, while the oil adds a smooth richness and shine.
Brown rice grounds the dish, adding nuttiness and a chewy texture that balances the sauce. It also makes this meal a complete, filling bowl—all the more reason to serve it generously.
Step-by-Step Preparation Guide
Begin by heating a wide skillet over medium-low heat. Swirl in the olive oil, then scatter the diced Yukon Gold potatoes into the pan. Let them sizzle undisturbed so they can form that golden crust. After a few minutes, flip and continue to cook until they’re deeply golden on the edges and nearly cooked through.
Next, add minced garlic and sauté for about a minute—just long enough to draw out its aroma. Immediately pour in the dry white wine to deglaze the pan, scraping up any crispy bits stuck to the bottom. This step infuses the dish with bright acidity and adds complexity.
Now bring in the navy beans and toss gently to combine. Sprinkle in the smoked paprika, garlic powder, onion powder, and red pepper flakes. Stir until the beans and potatoes are well coated in the spice mixture. You’ll start to smell the smoky, spicy bouquet bloom across the pan.
Pour in the crushed fire-roasted tomatoes and stir. Let the sauce come to a low boil before reducing the heat to simmer. Cook for 6 to 8 minutes, just until the potatoes are fork-tender and the sauce has begun to reduce. If the mixture becomes too thick, slowly add vegetable broth a few tablespoons at a time until it reaches the consistency you like.
To finish, fold in the shredded vegetarian parmesan and drizzle in the second tablespoon of olive oil. Taste and adjust with salt. The sauce should be rich, slightly spicy, and perfectly balanced.
Spoon the mixture over bowls of warm, cooked brown rice. The rice will soak up the sauce’s flavor, creating a deeply satisfying and complete meal.
Recipe Tips & Frequently Asked Questions
Use a heavy-bottomed skillet to avoid uneven cooking or scorching:
This ensures the potatoes brown evenly and nothing sticks or burns.
Cut potatoes into uniform pieces to ensure even tenderness:
This prevents some cubes from overcooking while others remain hard.
Simmer gently after adding tomatoes to prevent over-reduction:
A slow simmer thickens the sauce without evaporating too much moisture.
Adjust red pepper flakes based on spice tolerance:
Start with ½ teaspoon and increase to taste.
Stir in broth slowly to control final consistency:
This helps achieve the ideal saucy texture without thinning the flavor.
Can I substitute another type of bean?
Yes, cannellini or great northern beans work well, though the texture may vary slightly.
What if I don’t have fire-roasted tomatoes?
Use regular crushed tomatoes and add a dash of liquid smoke or a pinch of smoked paprika for a similar depth.
Can this dish be made ahead and reheated?
Absolutely. It reheats well on the stovetop or in the microwave and even deepens in flavor overnight.
Is it freezer-friendly?
Yes. Store in airtight containers and freeze for up to 2 months. Thaw in the fridge and reheat gently.
Can I omit the wine or replace it with something non-alcoholic?
Yes. A splash of vegetable broth with a teaspoon of lemon juice or white vinegar makes a great alternative.
What to Serve With This Recipe
Pair this dish with thick slices of sourdough or warm garlic naan—ideal for scooping and sopping up every last bit of sauce. The bread brings both comfort and function to the plate.
A crisp, lemony green salad with arugula or baby spinach makes an excellent contrast to the richness of the tomato base, adding brightness and freshness.
For a green side, sautéed kale or steamed broccoli complements the dish beautifully. Their slight bitterness balances the sweetness of the tomatoes and deepens the meal’s complexity.
A cooling spoonful of plain yogurt or vegan sour cream adds a creamy counterpoint, especially helpful if you’ve gone bold with the red pepper flakes.
A dry white wine such as Sauvignon Blanc or Pinot Grigio matches the acidity of the sauce and enhances the meal’s aromatics.
Creative Variations
Add chopped kale, spinach, or Swiss chard during the final simmer for a hearty, nutrient-dense twist. The greens wilt gently into the sauce and bulk up the dish beautifully.
Swap the navy beans with chickpeas or brown lentils for a different texture and a nuttier flavor. Both options hold up well in the simmering sauce.
If you love heat, stir in a spoonful of harissa paste or finish with a drizzle of chili oil. These add a spicy complexity that plays well with the smoky tomato base.
Roasted sweet potatoes can be used in place of Yukon Golds for a slightly sweeter and earthier spin on the recipe. Their soft texture melts into the sauce, adding an almost creamy finish.
White Beans in Spicy Tomato Sauce is a vibrant, comforting meal that transforms simple ingredients into something deeply satisfying. With its smoky undertones, creamy beans, and just the right amount of heat, it’s a dish that hits all the right notes.
Whether you’re cooking for two or prepping for a week of cozy lunches, this skillet meal delivers bold flavor with minimal effort. Pair it with rice, crusty bread, or your favorite greens—and you’ve got a wholesome, crave-worthy dinner in every bite.
Ingredients
1 tablespoon olive oil
2 cups diced Yukon Gold potatoes (approximately ¾ pound)
2 cloves garlic, minced
¼ cup dry white wine
1 cup cooked navy beans (drained and rinsed if using canned)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ to 1 teaspoon crushed red pepper flakes
1 28-ounce can fire-roasted crushed tomatoes (Muir Glen Organic recommended)
½ to 1 cup low-sodium vegetable broth
1 tablespoon olive oil (for finishing)
½ cup shredded vegetarian parmesan cheese (see note)
Salt, to taste
2 cups cooked brown rice, for serving
Instructions
Place a 12-inch skillet over medium-low heat and add the olive oil. Swirl to coat the bottom evenly, then scatter the diced potatoes into the pan in a single, even layer. Let them cook undisturbed for 4 to 5 minutes until they release easily from the surface. Stir and continue cooking for another 3 to 4 minutes until the edges are golden and the centers are nearly fork-tender.
Add the minced garlic and cook briefly, about 1 minute, until its aroma becomes fragrant but not browned. Deglaze the pan with the dry white wine, scraping up any flavorful bits stuck to the base.
Stir in the navy beans, followed by the smoked paprika, garlic powder, onion powder, and crushed red pepper flakes. Toss gently until the spices are well-distributed and coat the potatoes and beans uniformly.
Pour in the crushed tomatoes and bring the mixture to a gentle boil. Lower the heat to a simmer and allow the sauce to cook for 6 to 8 minutes, or until it thickens slightly and the potatoes are fully tender. If a looser consistency is desired, gradually stir in the vegetable broth to reach your preferred texture.
To finish, drizzle in the remaining tablespoon of olive oil, fold in the vegetarian parmesan, and season with salt to taste. Serve warm by spooning the spicy bean and potato mixture generously over bowls of cooked brown rice.
White Beans in Spicy Tomato Sauce Recipe
Ingredients
- 1 tablespoon olive oil
- 2 cups diced Yukon Gold potatoes approximately ¾ pound
- 2 cloves garlic minced
- ¼ cup dry white wine
- 1 cup cooked navy beans drained and rinsed if using canned
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ to 1 teaspoon crushed red pepper flakes
- 1 28- ounce can fire-roasted crushed tomatoes Muir Glen Organic recommended
- ½ to 1 cup low-sodium vegetable broth
- 1 tablespoon olive oil for finishing
- ½ cup shredded vegetarian parmesan cheese see note
- Salt to taste
- 2 cups cooked brown rice for serving
Instructions
- Place a 12-inch skillet over medium-low heat and add the olive oil. Swirl to coat the bottom evenly, then scatter the diced potatoes into the pan in a single, even layer. Let them cook undisturbed for 4 to 5 minutes until they release easily from the surface. Stir and continue cooking for another 3 to 4 minutes until the edges are golden and the centers are nearly fork-tender.
- Add the minced garlic and cook briefly, about 1 minute, until its aroma becomes fragrant but not browned. Deglaze the pan with the dry white wine, scraping up any flavorful bits stuck to the base.
- Stir in the navy beans, followed by the smoked paprika, garlic powder, onion powder, and crushed red pepper flakes. Toss gently until the spices are well-distributed and coat the potatoes and beans uniformly.
- Pour in the crushed tomatoes and bring the mixture to a gentle boil. Lower the heat to a simmer and allow the sauce to cook for 6 to 8 minutes, or until it thickens slightly and the potatoes are fully tender. If a looser consistency is desired, gradually stir in the vegetable broth to reach your preferred texture.
- To finish, drizzle in the remaining tablespoon of olive oil, fold in the vegetarian parmesan, and season with salt to taste. Serve warm by spooning the spicy bean and potato mixture generously over bowls of cooked brown rice.
