Description
This Crispy White Bean Skillet is a healthy and comforting dinner that’s ready in just 20 minutes! Served with bread or salad, it’s a hearty and protein-rich meal that is full of pizza-inspired flavors.
Ingredients
Units
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- Olive oil, used throughout
- 3 cups white beans (28 oz, about 2 cans, drained and rinsed)
- 1 tsp dried oregano
- 2 cloves garlic, peeled and minced
- 2 cups cherry tomatoes (or 1 15 oz can diced tomatoes)
- 2 cups kale, chopped into thin strips (Lacinato or curly both work)
- 1/2 cup walnuts, chopped
- 1/2 tsp nutmeg, optional
- 1/2 tsp salt
- 1/4 cup parsley, minced, optional
- Juice from 1/2 lemon
- Cashew parm, to serve
- Toasted bread, to serve
Instructions
- Pour 1/4 cup of olive oil to a large skillet over medium heat. Add in white beans and spread in a thin layer, trying to ensure there is minimal overlap. Let beans crisp without stirring for about 5 minutes. You will begin to hear and see some pops (like popcorn) – this is a good sign!
- Once beans are relatively crispy, add in oregano and garlic. Stir and cook for 30 seconds more then add in tomatoes, kale, walnuts, nutmeg, and salt. Stir to combine and add a splash of water if things are cooking too quickly or beginning to stick. Let cook for 5 minutes more, until tomatoes are beginning to soften (feel free to encourage this process by bursting them in the pan with the back of a spoon).
- Remove from heat and stir in parsley and lemon juice. Serve sprinkled with cashew parm and toasted bread.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: One fifth of recipe
- Calories: 374.7 calories
- Sugar: 2.8 grams
- Sodium: 255.4 milligrams
- Fat: 15.5 grams
- Saturated Fat: 1.9 grams
- Unsaturated Fat: 13.6 grams
- Trans Fat: 0 grams
- Carbohydrates: 44.6 grams
- Fiber: 12.9 grams
- Protein: 17.9 grams
- Cholesterol: 0 milligrams