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
Prep Time 5mins
Cook Time 15mins
Total Time 20mins
8ozroasted red bell peppers,chopped (from a jar, you don’t need the liquid)
28ozfire roasted diced tomatoes
1/4teaspooncrushed red pepper flakes,more to taste
15ozwhite beans,rinsed and drained
1cuproughly chopped kale or spinach
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
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.
You can also spoon the saucy white beans over pasta, rice, quinoa, zucchini noodles or polenta.