White Bean & Tomato Skillet
A can of beans is the perfect starting point for a hearty & nutrish meal that comes together quickly. Some supporting veg, creamy beans, good wine, broth, some simmering, and finished with herbs and grana padano. Don't forget the grilled sourdough <3
PREP TIME
10 minutes
COOK TIME
35 minutes
INGREDIENTS
17
Serves: 2 - 4
Ingredients
- 2 pieces2 pieces2 pieces Sourdough Bread, More if desired
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Red Onion, finely diced
- 1 whole1 whole1 whole Orange Bell Pepper, finely diced
- 0.5 tsp0.5 tsp0.5 tsp Adobo Seasoning - Primal Palate
- 540 ml540 ml540 ml White Beans, Salt Free, drained & lightly rinsed
- 1 cup1 cup1 cup White Wine, I used a local Sauv Blanc
- 1 pint1 pint1 pint Tomato, Grape, halved lengthwise
- 0.75 cup0.75 cup0.75 cup Plant Based Chickenless Broth - President's Choice
- 1 tsp1 tsp1 tsp Roasted Garlic and Red Pepper Seasoning - Club House
- 1 Tbsp1 Tbsp1 Tbsp Basil, Fresh, torn / chiffonade
- 3 Tbsp3 Tbsp3 Tbsp Parsley, chopped + garnish
- 1 cup1 cup1 cup Grana Padano Cheese, finely shredded + garnish
- 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, pepper flakes & garlic in a 10" skillet set to about medium heat. Once heated, let everything sizzle together for about a minute before adding the onion, bell pepper, adobo seasoning, and a generous pinch of both salt & pepper. Stir and cook 7 + minutes until your veggies are mostly tender.
- Stir in the beans and another pinch of both salt & pepper. Continue to cook another few minutes as the beans heat up. Pour in the wine and add the tomatoes and another good pinch of both salt & pepper. Let the wine simmer until reduced by about 3/4. Pour in your broth and wait for your beans to come to a boil. Once boiled, reduce your heat to a simmer and add the Clubhouse seasoning along with another good pinch of salt.
- Let the beans simmer uncovered for 12 - 15 minutes until tomatoes and beans are soft and your broth has reduced, but not entirely. We want some broth for dunking.
- Turn off the heat and fold in the basil, parsley, and grana padano until combined. Cover and set aside for 5 minutes. Taste prior to service and finish with salt / pepper if needed.
- For service, brush some sourdough bread with EVOO and grill on both sides until golden and crisp. Alternately, you could serve your bread soft for dunking, but I prefer the crisp so I can spoon the beans onto the toast. Works either way!
- For service, spoon your beans & some broth into your serving dishes and garnish with heaps of grana padano and fresh parsley. ENJOY!
Notes
- Servings are 2 Main / 4 Side
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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: | 1379 |
| Fat: | 69 g |
| Carbohydrates: | 230 g |
| Protein: | 99 g |
| Cholesterol: | 116 g |
| Sodium: | 2584 mg |
| Fiber: | 52 g |
| Sugars: | 18 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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