Easy White Bean Skillet

Quick Summary

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, rice, or zucchini noodles. It is one of my favorite quick and easy weeknight meals.

easy white bean skillet with crusty bread

I love a fancy dinner from time to time, but to be honest, simple dinners are my favorite. And not just because they are easy to make. Of course, I appreciate a quick and easy meal, especially on a busy day, but I also love meals made with basic, healthy ingredients because they just taste good!

Good food doesn’t have to be fancy or elaborate to be delicious. Example, this Easy White Bean Skillet. It is one of my all-time favorite meals and it is made with basic ingredients. It only takes 20 minutes to make and it hits the spot every time.

This healthy and hearty dish is comforting, full of flavor, and super satisfying. It is one of those throw together meals that turns out every time.

Trust me, you want this Easy White Bean Skillet recipe in your regular dinner rotation. It’s a staple at our house!

easy white bean skillet

Ingredients

I always have the ingredients on hand which makes this recipe a dinner lifesaver. Make sure you always have these items in your kitchen so you can make it too! Here is what you need:

  • Olive oil– The perfect start to the dish!
  • Onion– I use yellow onion, but white or red will work too.
  • Garlic– Use fresh garlic for the best garlic flavor.
  • Roasted red bell peppers– I use jar roasted red peppers to keep things simple. Drain the liquid and chop them up!
  • Fire roasted diced tomatoes– I love using fire roasted tomatoes for maximum flavor!
  • Herbs– dried basil, thyme, rosemary, and oregano
  • Red pepper flakes– for a little heat!
  • White beans– You can use cannellini, navy, or Great Northern white beans. I use canned beans, make sure you rinse and drain them first.
  • Kale– if you don’t care for kale, you can use spinach!
  • Balsamic vinegar– A splash of balsamic adds so much flavor!
  • Fresh basil and Parmesan cheese– These are optional garnishes, but so good. If you need the dish to be vegan, use nutritional yeast instead of Parmesan cheese.

How to Make Easy White Bean Skillet

Are you ready to make the easiest dinner ever? Let’s do it!

  • In a large skillet, I like to use a cast iron, heat the olive oil over medium high heat. Add the onion and cook until translucent, stirring occasionally. Add the garlic and cook for a 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 a little salt and pepper and let simmer so 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.
  • Garnish with fresh basil and parmesan cheese (or nutritional yeast).
  • Dinner is DONE! I told you it was EASY!
easy white bean skillet with basil

Serving Suggestions

I love serving thick slices of crusty bread on the side. Perfect for dipping, dunking, and soaking up all of that tasty sauce.

You can also serve the saucy white beans over pasta, rice, quinoa, zucchini noodles or polenta. I have even eaten it with scrambled eggs in the morning. It is such a good basic dish!

How to Store

If you have leftovers, put them in an airtight container and store in the refrigerator for up to five days. I think the flavors are even better as the dish sits so try to have leftovers:)

You can also freeze the white beans for up to three months. Defrost and enjoy!

More Easy Dinner Recipes

Easy White Bean Skillet

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.
5 from 5 votes

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 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

Calories: 211kcal, Carbohydrates: 35g, Protein: 11g, Fat: 3g, Saturated Fat: 1g, Sodium: 878mg, Potassium: 663mg, Fiber: 8g, Sugar: 5g, Vitamin A: 2219IU, Vitamin C: 43mg, Calcium: 182mg, Iron: 5mg

Have you tried this recipe?

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Photos by Eat Love Eat

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Hi Diane. I sure am sorry for all the health issues you’ve been dealing with. I am hoping that you are getting back to your normal busy self….and I really hope a doctor was able to reattach the tip of your finger.

    1. 5 stars
      I made this for dinner and it was delicious! Served it over some pasta with some sourdough bread for dipping. Great, lighter vegetarian meal. And it came together very quickly. Husband-approved too! Thanks Maria!

  2. 5 stars
    Made this for dinner and it made for a cozy, delicious meal on a chilly evening. Super fast to assemble from my pantry staples, and well balanced in flavor. I served with some kalamata and olive flatbread. Will definitely make again.

  3. 5 stars
    I love this recipe. It so quick to pull all of the items from my pantry staples, and it’s delicious. So well balanced. I use frozen chopped spinach because I always have that in my freezer.

  4. So easy and delicious!! Perfect for leftovers the next day too. I left out the bell peppers (just don’t like them) and added extra spinach!