This tomato white bean skillet turns canned cannellini beans, crushed tomatoes and spinach into a one-pan dinner. Mash a few beans into the sauce for a creamier texture, then finish with lemon and serve with toast or roti. Allow about 25 minutes. Serves 3 to 4.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, sliced
- ½ teaspoon smoked paprika and ¼ teaspoon red pepper flakes, optional
- 1 can crushed tomatoes (about 400 g or 14 oz)
- 2 cans cannellini beans (about 400 g or 15 oz each before draining), drained and rinsed
- 120 g (4 oz) baby spinach
- 1 tablespoon lemon juice, plus more to taste
- Salt, black pepper and chopped parsley to taste
How to make a tomato white bean skillet
- Heat the oil in a wide skillet over medium heat. Cook the onion for about 5 minutes, until softened. Stir in the garlic and spices for 30 seconds.
- Add the tomatoes and beans. Simmer uncovered for 8 to 10 minutes, stirring occasionally. Mash a few spoonfuls of beans against the side of the skillet and stir them back into the sauce.
- Fold in the spinach in handfuls and cook until wilted, about 2 minutes. If the sauce is thicker than you like, add water a tablespoon at a time.
- Take the pan off the heat. Stir in the lemon juice and season to taste. Serve with parsley and toast, rice or roti.
Which beans work best?
Cannellini beans are creamy and hold their shape well. Use Great Northern beans if that’s what you have, or swap one can for chickpeas if you want more bite. If you start with dried beans, cook them separately until tender before adding them to the skillet.
Make it ahead
For lunch the next day, refrigerate the skillet in shallow containers within two hours. Use the chilled leftovers within three to four days. Add a splash of water when reheating to loosen the sauce. See USDA leftover storage guidance.
Beans were in today’s EatingWell nutrition coverage. For more practical ways to use beans and other fiber-rich foods, see our guide to adding fiber gradually or try our Assamese masoor dal for another pantry dinner.
