bean skillet

This vegetable bean skillet is packed with all the delicious end of summer garden vegetables and given a hearty, protein boost from two kinds of beans.

End of Summer Vegetable Bean Skillet

olive oil

eggplant

shallot,

summer squash (or zucchini)

garlic, minced

tomatoes

cannellini beans

kidney beans

artichoke hearts, drained

parsley

basil

thyme

salt and pepper

red pepper flakes

crusty bread

Heat olive oil in a large skillet over...

Heat olive oil in a large skillet over medium heat.

Add eggplant to the skillet and cook until...

Add eggplant to the skillet and cook until slightly softened, about 5 minutes.

Add the squash and shallots, stir, cover the...

Add the squash and shallots, stir, cover the skillet to create steam while cooking for another 5 minutes.

Remove lid from the skillet, add the garlic,...

Remove lid from the skillet, add the garlic, tomatoes and sun-dried tomatoes and cook an additional 3-5 minutes.

Add the beans, artichokes, herbs and spices, stir...

Add the beans, artichokes, herbs and spices, stir to combine, cover the skillet and cook for 10 minutes. 

Remove the lid season to taste and serve...

Remove the lid season to taste and serve with bread and fresh parsley. 

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End of Summer Vegetable Bean Skille...

Top 1 bean skillet recipes from across the web

The most viewed bean skillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

End of Summer Vegetable Bean Skille...

The most viewed bean skillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine