Creamy Dill White Bean Skillet
A can of beans is economical, accessible, and makes a mean skillet lunch for 2! Rich and creamy, delicious, hearty, and finished with salty, tangy feta, spicy pepperoncini, and zippy, fresh dill. Get your bread grilled y'all!
See notes for garnishes!
PREP TIME
20 minutes
COOK TIME
35 minutes
INGREDIENTS
19
Serves: 2
Ingredients
- 4 pieces4 pieces4 pieces Bread, Bread of Choice.
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 1 Tbsp1 Tbsp1 Tbsp Dill, Fresh, Just the stems, finely chopped
- 1 whole1 whole1 whole Yellow Onion, diced
- 1 whole1 whole1 whole Celery, diced
- 540 ml540 ml540 ml White Beans, Salt Free, drained & rinsed
- 0.666 cup0.666 cup0.666 cup White Wine, I used a local Ontario Pinot Grigio
- 1 cup1 cup1 cup Plant Based Chickenless Broth - President's Choice
- 0.333 cup0.333 cup0.333 cup Heavy Whipping Cream, room temperature
- 1 whole1 whole1 whole Parmesan Rind, Any hard cheese rind (Pecorino, Grana)
- 0.5 whole0.5 whole0.5 whole Lemon, juice
- 0.25 cup0.25 cup0.25 cup Parsley, chopped
- 3 Tbsp3 Tbsp3 Tbsp Dill, Fresh, chopped
- 0.5 cup0.5 cup0.5 cup Grana Padano Cheese, finely shredded
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, butter, pepper flakes, garlic, and dill stems, in a 10" skillet set to just below medium heat. Once heated, let everything sizzle together for about a minute before adding the onion, celery, and a good pinch of both salt & cracked pepper. Stir and let those veggies cook for about 7 minutes, stirring as needed. Add your white beans to the skillet and season once again with salt & pepper. Stir and let the beans come to temp, about 4 minutes.
- Pour in the wine and season again with salt & pep. Let the wine bubble away until reduced by about 2/3. This should take 4 - 5 minutes. Once reduced, stir in your broth & cream and wait for the skillet to start bubbling away. Once we're boiling, reduce to a simmer. Add a generous pinch of salt and the cheese rind. Let the skillet simmer for about 15 minutes until rich and creamy. Stir as needed throughout the cook time.
- Turn off the heat & pluck out the cheese rind. Squeeze in the lemon and stir in the fresh parsley, dill, and grana padano until combined. Taste and adjust the salt / pepper if needed. Cover and set aside for 5 minutes.
- During the 5 minutes, if you're serving it with grilled bread, grill up your gorgeous slices now. 2 x person.
- Garnish the skillet with a good drizzle of EVOO, some dollops of spicy pepperoncini, crumbled feta, and gorgeous, fresh dill. ENJOY!
Notes
- Garnish - EVOO, Pepperoncini in Chili Oil, Crumbled Feta Cheese, Fresh Dill
- Servings - 2 Main Course for Lunch / 4 Side
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1176 |
| Fat: | 59 g |
| Carbohydrates: | 196 g |
| Protein: | 90 g |
| Cholesterol: | 154 g |
| Sodium: | 2167 mg |
| Fiber: | 52 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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