15-Minute Creamy Sun-Dried Tomato and White Bean Skillet
A fast, rich, and comforting Mediterranean-inspired skillet dinner featuring creamy cannellini beans, sweet sun-dried tomatoes, and fresh baby spinach simmered in a velvety garlic-Parmesan sauce.
Ingredients
- •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
- •0.33 cup freshly grated Parmesan cheese
- •0.5 teaspoon dried oregano
- •0.25 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.
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.
Stir in the sliced sun-dried tomatoes and drained cannellini beans, tossing gently to coat in the seasoned oil.
- 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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux