white bean skillet

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

This Summer Veggie White Bean Stir-Fry is packed with colorful veggies and creamy white beans. The perfect wholesome (yet delicious!) recipe to enjoy on summer weeknights! Vegan &amp; Gluten-Free.

Summer Vegetable White Bean Stir-Fry

olive oil

yellow onion, diced

orange bell pepper, diced

cremini mushrooms, sliced

italian seasoning

salt, plus more to taste

garlic,

cherry tomatoes,

white beans*, drained and rinsed

Optional: cooked white or brown rice,

Sauté: 

warm the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 3 to 5 minutes, until translucent Add the bell pepper, swiss chard stems, mushrooms, and italian seasoning and sauté for 5 to 7 minutes, until most of the liquid has evaporated out of the pan.

Make it Beany

Add the garlic, tomatoes, and white beans to the veggies with a good pinch of salt and pepper. Sauté for an additional 5 to 7 minutes, until the tomatoes have softened. Turn off the heat and stir in the swiss chard greens; let sit for a couple of minutes, until wilted. Add additional salt to taste, if necessary.

Serve: 

serve with rice, or as desired. Leftovers will keep in the fridge for up to 4 days.

This is one of our favorite dinners! Such an easy and delicious recipe. A fun variation is to add gnocchi and saute it in at the end.

https://content.jwplatform.com/videos/RDoqPI7o.mp4

This Summer Veggie White Bean Stir-Fry is packed with colorful veggies and creamy white beans. The perfect wholesome (yet delicious!) recipe to enjoy on summer weeknights! Vegan & Gluten-Free.

Summer Vegetable White Bean Stir Fry

A healthy, Mediterranean diet inspired dish that's made all in one skillet and features nutritious vegetables, greens, and beans.

Mediterranean White Bean Skillet

broccoli rabe ((rapini), rinsed)

leek

potatoes

fennel (, chopped)

garlic (, minced)

tomato paste

smoked paprika

tomatoes ((with juices))

red pepper (, chopped)

sun-dried tomatoes

nonpareil capers

Italian blend herb

spinach (, chopped)

pecorino romano cheese (, grated (about 1/4 cup, for garnish))

parsley (, minced (for garnish))

kosher salt (,

Prepare the broccoli rabe: blanch in boiling water for 2 minutes. Transfer to a large bowl of ice water to stop cooking. Wring and let dry on paper towels. Chop into bite sized pieces.

Heat oil in a 10-12" skillet over medium heat until shimmering. Add leeks and potatoes, and cook until leeks are soft. Add fennel and garlic and sautee until the garlic is fragrant (just 30 seconds or so).

Scoot the vegetables to one side of the pan and add a splash of oil to the cleared side. Spoon the tomato paste into the oil and sprinkle the paprika on top. Stir until a fragrant paste forms, then mix into the vegetables.

Add the tomatoes (and juices), beans, red peppers, sun-dried tomatoes, capers, Italian herbs, and a big pinch of salt. Stir well to mix.

Reduce heat to medium-low, so that the tomatoes don't sputter. Cook for 15 minutes, or until the potato disks can easily be crushed in half.

Stir in the broccoli rabe and spinach. Cook until spinach wilts (just a few minutes).

Sprinkle some of the cheese and fresh parsley over the pan, and taste. Add salt as needed to make the flavors pop.

Serve with the remaining cheese and parsley on the side.

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Tuscan White Bean Skillet Recipe

Summer Vegetable White Bean Stir-Fr...

Mediterranean White Bean Skillet

Top 3 white bean skillet recipes from across the web

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

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Tuscan White Bean Skillet Recipe

Summer Vegetable White Bean Stir-Fr...

Mediterranean White Bean Skillet

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