Tomato & White Bean Skillet
A pantry-friendly skillet with soft white beans, garlicky tomatoes and greens. Serve it with toast to catch the sauce.
Written by Elba Adams · Mexico
About this recipe
A can of beans and a can of tomatoes can become a substantial meal when garlic, herbs and greens join them in a skillet. The beans soften in the tomato sauce, making it hearty enough to spoon over toast. Spinach is stirred in at the end so it stays green and tender.
Give the sauce time to reduce without a lid; a thicker sauce clings to the beans and keeps toast from becoming soggy immediately. Cannellini beans are creamy, but butter beans also work. Taste at the end because canned tomatoes and broth vary widely in salt and acidity. A little lemon helps when the sauce tastes too flat.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, thinly sliced
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 2 packed cups baby spinach
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- Crusty bread, to serve
Method
- Warm the oil in a large skillet over medium heat. Add the onion and a pinch of salt. Cook for 5 minutes, stirring, until softened.
- Add garlic, oregano and pepper flakes. Stir for 30 seconds, just until fragrant.
- Pour in the tomatoes and add the beans. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens.
- Fold in the spinach and cook for 1 to 2 minutes until wilted. Stir in lemon juice, season to taste and serve with bread.
If the sauce gets too thick, add a splash of water. Leftovers keep covered in the refrigerator for up to 3 days.
Final thoughts
Serve the beans while warm with bread to catch the sauce. Leftovers are useful as a quick lunch, perhaps over rice or beside eggs. Reheat gently with a splash of water if the sauce has thickened in the fridge.
Helpful cooking notes
- Choose the beans. Cannellini beans are soft and creamy, but butter beans or navy beans also work. Rinse canned beans to remove excess brine.
- Adjust the sauce. Simmer uncovered to reduce a thin sauce. If it becomes too thick before serving, stir in a little water.
- Swap the greens. Chopped kale can replace spinach; add it a few minutes earlier so it has time to soften.