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Creamy Tuscan White Bean Skillet
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Creamy Tuscan White Bean Skillet

25 minServes 4Nutri-Score B€
from @eat_figs_not_pigs3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • olive oil (for sautéing)Pantry30 ml
  • garlic (minced)Produce3 pieces
  • onion (finely chopped)Produce1 piece
  • sun-dried tomatoes (sliced)Pantry60 g
  • white beans (drained and rinsed)Pantry480 g
  • crushed tomatoes (canned)Pantry400 g
  • coconut milk (full-fat, canned)Pantry200 ml
  • baby spinach (fresh)Produce100 g
  • Italian seasoning (dried herbs)Spices5 g
  • red pepper flakes (optional)Spices2 g
  • salt (to taste)Spices4 g
  • black pepper (to taste)Spices2 g
  • crusty bread (sliced, for serving)Bakery4 pieces

per serving

Nutrition

285kcal

Carbs
33 g
Proteins
10 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Spatula

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Wilt the spinach

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

  5. Serve

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