Easy White Bean Skillet

4.71 from 24 votes

Recipe from Two Peas and Their Pod

This Easy White Bean Skillet is a great healthy and hearty dinner and it only takes 20 minutes to make! Serve with crusty bread or enjoy over pasta, spaghetti squash, quinoa, or zucchini noodles.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Keyword: white bean

Servings:

Calories: 211kcal

Cook ModePrevent your screen from going dark

Ingredients

1 tablespoon olive oil
1 onion, chopped
5 cloves garlic, chopped
8 oz roasted red bell peppers, chopped (from a jar, you don’t need the liquid)
28 oz fire roasted diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, more to taste
15 oz can white beans, rinsed and drained
1 cup roughly chopped kale or spinach
1 tablespoon balsamic vinegar
Kosher salt and black pepper, to taste
Fresh basil and Parmesan cheese, for garnish (can use nutritional yeast for vegan)
Crusty bread, for serving, optional

Instructions

In a large skillet, heat the olive oil over medium high heat. Add the onion and cook for 5 minutes or until translucent, stirring occasionally. Add the garlic and cook for one minute.
Stir in the roasted red peppers, tomatoes, basil, thyme, rosemary, oregano, and crushed red pepper flakes. Add the white beans and turn the heat to low. Season with salt and black pepper and let simmer for 5 to 10 minutes to let the flavors come together.
Stir in the chopped kale and balsamic vinegar. Cook for 2 to 3 more minutes or until the kale is wilted. Taste and season with additional salt and pepper, if necessary.
Garnish with fresh basil and parmesan cheese (or nutritional yeast). Serve warm with crusty bread.

Notes

You can also spoon the saucy white beans over pasta, rice, quinoa, zucchini noodles or polenta.

Nutrition