tuscan beans

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

Tuscan White Bean Skillet Recipe

extra virgin olive oil (divided)

brown mushrooms (sliced)

yellow onion (about 1 large onion)

garlic (minced)

tomatoes

fire-roasted diced tomatoes

beans

can quartered artichoke hearts (rinsed)

salt

black pepper

oregano

thyme

sugar

Parsley

Heat one tablespoon of the oil in a 10-inch or 12-inch cast iron skillet set over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms.

Add the remaining tablespoon of oil to the pan; add the onions and sauté until lightly browned, about 3 minutes. Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.

Add the diced tomatoes to the pan, along with the beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar. Cover the pan and turn the heat down to medium. Let cook for about 10 minutes, until hot. Return the mushrooms to the pan and cook for another minute or two to warm them up.

Garnish with chopped parsley and serve with plenty of crusty bread.

https://content.jwplatform.com/videos/e0xcjvss.mp4

30-Minute Tuscan White Bean Skillet

These Tuscan White beans have a luscious sauce made from sun dried tomato, Italian herbs, lots of caramelized onion, mushrooms, and nondairy cream such as cashew cream. These 30 min 1 Pot decadent beans are great for weeknight dinner, they need just a few minutes and few pantry ingredients! Soyfree recipe, option for gluten-free and nutfree

Creamy Tuscan White Beans

vegan butter (or oil

onion onion

garlic

mushrooms

green onion

sun-dried tomato, (chopped if the pieces are too large)

Italian herb blend

cashew milk

beans white beans

vegan Parmesan (plus more for topping)

spinach (thawed)

red pepper flakes

Heat a large skillet over medium heat, and add the vegan butter. Once the butter is melted, add the onion and garlic and a good pinch of salt and cook until the onion is starting to turn golden. 5-6 mins. Stir frequently, so the garlic doesn&#39;t burn.

Once the onion is turning golden, add in the mushrooms and green onion and another good pinch of salt and continue to cook. If the pan is drying out too much, you can add another teaspoon of butter or a splash of water and continue to cook until the mushrooms are somewhat golden on most of the edges. This can take anywhere from 7 to 9 minutes. You want the garlic to also turn nice and golden, but evenly and not get too brown in any one particular place, so stir often.

Add in the sun dried tomato, salt, pepper, and Italian herbs, and mix really well. Then add in your non-dairy cream, the white beans, and Parmesan, and mix well. Bring the cream to a boil. If the mixture is thickening too much, add another 1/4 to 1/2 cup of water and mix and bring to a boil.

Then then fold in the spinach and simmer for 2 to 3 minutes . Taste the mixture carefully, and adjust the salt and flavor. Switch off the heat. Garnish with some parsley, pepper flakes or black pepper, and some more vegan Parmesan, and serve along with some good sourdough, fresh bakery bread, naan or other toasted bread or garlic bread.Store for 3 days in a covered container in the fridge

Italian-style creamy cannellini beans cook in about 10 minutes on the stovetop, in a garlicky cream sauce strewn with leafy greens and lots of Parmesan. Serve as a hearty side dish, meatless main or add a cooked protein such as chicken, shrimp or chicken meatballs to make an easy dinner!

Creamy Skillet White Beans with Greens and Parmesan

extra virgin olive oil

shallot onion

cannellini beans (or 2 15-ounce cans, drained)

garlic (grated

chopped fresh rosemary (thyme

red pepper

chicken broth (or vegetable broth)

heavy cream (or creme fraiche)

torn leafy greens (such as kale

Parmesan cheese

Put the olive oil and shallots in a 10-12-inch skillet set over medium-high heat. Cook and stir 2-3 minutes, until they&#39;re softened

Add the beans, garlic, rosemary, salt and red pepper to the pan and give the mixture a stir. Cook for a minute or two, until the garlic smells fragrant (but don&#39;t brown it).

Pour in the broth and add the cream. Bring to a simmer and cook about 5 minutes, stirring once or twice.

Lower the heat and add the greens to the skillet. Stir them in, and continue cooking until the greens turn bright green and begin to wilt. Remove from the heat. Sprinkle the cheese over the beans and stir.

Serve the beans warm as a main dish, side dish or spooned over pasta for the ultimate carb fest!

https://content.jwplatform.com/videos/5DnVIXpM.mp4

Comforting, satisfying and super-tasty white beans in a garlicky cream sauce with leafy greens and Parmesan.

Creamy Skillet White Beans

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Top 3 tuscan beans recipes from across the web

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Tuscan White Bean Skillet Recipe

Creamy Tuscan White Beans

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