A super quick and easy Tuscan Butter Bean Skillet ready in 20 minutes. Huge creamy butter beans are infused with the flavors of olive oil, rosemary, and thyme in this super quick, pantry-friendly, healthy meal.
Heat the skillet over medium heat. When it’s warm, use the olive oil to coat the pan. Add the garlic and saute until lightly golden (about 3-5 minutes).
Add the dried thyme and rosemary to the olive oil and toss with the garlic, allowing the herbs to toast for about 30 seconds. Reduce the heat to low.
To the skillet, add the rinsed and drained butter beans, tomato paste, sun dried tomatoes, and vegetable bullion. Stir to combine. If the mixture begins to stick to the skillet, add a tablespoon or two of water.
Cook the beans until heated through and until any water has evaporated (about 5-10 minutes).
Add the washed shredded kale to the skillet and toss with the other ingredients to coat with oil and spices. Sautee the mixture until the kale has softened and is slightly wilted.
Add flakey sea salt and cracked pepper to taste.
Serve with crusty bread, over grains, with salted slices of avocado, or with a salad for a quick, no-fuss dinner.
Serving Size 1//4 recipe
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.