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Creamy Tuscan White Bean Skillet
Plat

Creamy Tuscan White Bean Skillet

25 minPour 4Nutri-Score B€
par @eat_figs_not_pigs3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • olive oil (for sautéing)Épicerie30 ml
  • garlic (minced)Fruits et légumes3 morceaux
  • onion (finely chopped)Fruits et légumes1 morceau
  • sun-dried tomatoes (sliced)Épicerie60 g
  • white beans (drained and rinsed)Épicerie480 g
  • crushed tomatoes (canned)Épicerie400 g
  • coconut milk (full-fat, canned)Épicerie200 ml
  • baby spinach (fresh)Fruits et légumes100 g
  • Italian seasoning (dried herbs)Épices5 g
  • red pepper flakes (optional)Épices2 g
  • salt (to taste)Épices4 g
  • black pepper (to taste)Épices2 g
  • crusty bread (sliced, for serving)Boulangerie4 morceaux

par portion

Nutrition

285kcal

Glucides
33 g
Protéines
10 g
Lipides
13 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Spatule

pas à pas

Préparation

  1. Sauté the aromatics

    • Heat the olive oil in a large skillet over medium heat.
    • Add the onion and cook until softened, then stir in the garlic and sun-dried tomatoes and cook until fragrant.
    Étape 1

  2. Build the sauce

    • Pour in the crushed tomatoes and coconut milk.
    • Season with the Italian seasoning, red pepper flakes, salt and black pepper.
    • Stir well and let the sauce simmer until slightly thickened.
    Étape 2

  3. Add the beans

    • Stir the drained white beans into the sauce.
    • Simmer gently so the beans soak up the flavors, mashing a few beans to make it creamier.
    Étape 3

  4. Wilt the spinach

    • Add the baby spinach and stir until just wilted.
    • Taste and adjust the seasoning.
    Étape 4

  5. Serve

    • Spoon the creamy white beans into bowls and serve with crusty bread for scooping.
    Étape 5
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