15-Minute Creamy Sun-Dried Tomato and White Bean Skillet

• •2 tablespoon oil reserved from sun-dried tomato jar (or extra-virgin olive oil)
• •4 garlic cloves, finely minced
• •0.5 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• •30 oz cannellini beans (about 2 15-ounce cans), rinsed and drained
• •0.5 cup low-sodium vegetable broth (or chicken broth)
• •0.5 cup heavy cream
• •3 cup fresh baby spinach
• •0.3 cup freshly grated Parmesan cheese
• •0.5 teaspoon dried oregano
• •0.3 teaspoon crushed red pepper flakes
• • to taste kosher salt
• • to taste freshly ground black pepper
• •2 tablespoon fresh basil leaves, torn or thinly sliced

Instructions

1. 1

   Heat the sun-dried tomato oil in a large skillet or sauté pan over medium heat. Add the minced garlic, dried oregano, and crushed red pepper flakes. Sauté for about 1 minute until fragrant, taking care not to brown the garlic.

2. 2

   Stir in the sliced sun-dried tomatoes and drained cannellini beans, tossing gently to coat in the seasoned oil.

3. 3

   Pour in the vegetable broth and heavy cream, bringing the mixture to a gentle simmer. Cook for 3 to 4 minutes, using the back of a wooden spoon to lightly smash a handful of the beans to help naturally thicken the sauce.

4. 4

   Add the fresh baby spinach and grated Parmesan cheese. Stir continuously for 1 to 2 minutes until the spinach is fully wilted and the cheese has melted into a rich, velvety sauce.

5. 5

   Remove the skillet from the heat. Taste and season with kosher salt and freshly cracked black pepper as needed. Garnish with fresh basil and serve immediately.

Chef's Tips

• 💡Using the oil from the sun-dried tomato jar infuses the base of the sauce with intense, savory tomato flavor right from the start.
• 💡Lightly mashing a small portion of the white beans releases their natural starches, creating an ultra-creamy texture without needing flour or cornstarch.
• 💡Serve alongside thick slices of warm, toasted crusty sourdough or ciabatta bread to mop up every drop of the creamy sauce.
• 💡For a dairy-free version, swap the heavy cream for full-fat canned coconut milk or cashew cream, and use nutritional yeast or dairy-free parmesan.