Canned white beans FTW
White beans are the “boneless skinless chicken breast” of beans.
Back in the day, when I was younger and faithfully heeding the diet and weight loss advice of women’s magazines and TV dietitians, boneless skinless chicken breasts were everything. They were touted as the healthiest thing you can eat - especially when prepared in diet-y ways like grilled or steamed - full of “lean” protein and lower in calories than other meats. It seemed any meal could be healthified simply by adding BSCB.
When I transitioned to eating mostly plant-based, beans and legumes took over as the staple of my meals - a similarly great source of protein, but also packed with fiber and micronutrients, and without saturated fat or cholesterol. Not to mention they’re sustainable, shelf-stable, affordable, and growing them is excellent for soil health.
White beans, in particular, have emerged as the beans I turn to the most since they’re a blank canvas (kinda like BSCB…). They’re a neutral color and have a relatively neutral flavor, and thus can be turned into so many delicious things.
Below, five ways to turn canned white beans into dinner this week…
Creamy Tomato Beans
My go-to bean comfort food <3 These are enveloped in a silky, savory sauce bursting with tomato flavor thanks to the combo of sun-dried tomatoes and tomato paste.
Mashed Garlicky Beans with Lemon Roasted Broccoli
Saucy mashed beans infused with loads of garlic create a satisfying base for snappy roasted broccoli.
Tuscan Beans on Toast
A copycat of a snack we were once served at a Tuscan winery. Add a side salad to complete the meal.
Dilly Bean Salad with Leeks
A Ukrainian-inspired salad with creamy cannellini beans, savory sautéed leeks, and loads of fresh dill.
Vegetarian Cassoulet with Roasted Vegetables
The traditional duck confit makes way for roasted vegetables in this French peasant food staple.
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All of these look delish!