Tuscan White Bean Skillet Recipe
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
542 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan White Bean Skillet Recipe
Description
The Tuscan White Bean Skillet Recipe features a combination of brown mushrooms that are browned separately to develop flavor, then mixed with sautéed onions, garlic, and oil-packed sun-dried tomatoes. Fire-roasted diced tomatoes, cannellini beans, and quartered artichoke hearts are added to the pan, seasoned with dried oregano, thyme, salt, pepper, and a hint of sugar, then simmered to meld the flavors. The final step warms the mushrooms back in the pan before garnishing with chopped parsley.
This skillet provides a balance of tender mushrooms and creamy beans with herbaceous notes from oregano and thyme. The sun-dried and fire-roasted tomatoes add depth and a subtle sweetness enhanced by the sugar. The cooking method involving browning mushrooms and simmering the mixture develops a savory, developed flavor profile and a stew-like texture.
The dish is served with crusty bread to scoop up the rich bean and vegetable mixture, making it a filling meal on its own or a side dish. The recipe can be stored refrigerated for several days or frozen, making it convenient for meal prepping and reheating without significant loss of flavor.
When reheating, add a splash of water or broth if needed to restore moisture. This recipe suits those looking for a rich, vegetable-forward skillet with Mediterranean-inspired flavors.
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 8 ounces brown mushrooms sliced
- 1 1/2 cups yellow onion about 1 large onion, diced
- 3 cloves garlic minced
- 2/3 cup sun dried tomato oil-packed, drained and chopped
- 2 14.5 ounce fire-roasted diced tomato cans
- 2 14.5 ounce cannelini beans cans, drained and rinsed
- 14.5- ounce artichoke hearts rinsed, quartered, canned
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 1 teaspoon sugar
- parsley for garnish
Instructions
- Heat one tablespoon of oil in a 12" cast iron skillet over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side, then transfer to a bowl and repeat with the remaining mushrooms.
- Add the remaining tablespoon of oil to the pan. Add the onions and sauté until lightly browned, about 3 minutes. Add the garlic and sun-dried tomatoes, cooking until fragrant and softened, about another 2 minutes.
- Add the diced tomatoes, beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar to the pan. Cover the pan and reduce the heat to medium. Let it cook for about 10 minutes, until hot.
- Return the mushrooms to the pan and cook for another minute or two to warm them up.
- Garnish with chopped parsley and serve with plenty of crusty bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing is possible for up to 3 months; expect some texture changes in the vegetables after thawing.
- Reheat gently in a skillet over medium heat or microwave, adding a little water or broth if the dish appears dry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 542kcal | 27% |
| Carbohydrates | 73g | 24% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1063mg | 44% |
| Potassium | 1581mg | 34% |
| Fiber | 16g | 64% |
| Sugar | 11g | 22% |
| Vitamin A | 2102IU | 42% |
| Vitamin C | 49mg | 54% |
| Calcium | 281mg | 28% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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