Tuscan Butter Bean Skillet
easy, vegan, gluten-free
Say hello to the easiest, most delicious little pantry-friendly skillet meal you ever did see: The Tuscan Butter Bean Skillet.
Huge creamy butter beans are sauteed in olive oil, garlic, and rosemary and set off with a pop of tomato create a rich and flavorful base for this skillet. I like to wilt a bit of kale over it for some gorgeous color and for a load of good vitamins. But if you haven’t made it to the store in awhile and you don’t have any kale on hand (I hear you. My fridge consists only of condiments at this point), this skillet is great without it too.
Requiring only one skillet, a few pantry staples, and two fresh ingredients (kale and garlic), this recipe is also perfect for when you just aren’t so sure you can face another dish.
I know it’s May 1st and technically spring but, where I am, its rainy and cloudy today and warm cozy food is just the ticket. Hopefully, this simple little dish brings you as much joy as it brings us.
Stay well friends <3
This dish can stand alone, and we eat it that way often. But you can also serve it with a chunk of crusty sourdough, topped with slices of salted avocado, or a simple kale salad. If meat is part of your diet, I hear it’s also great with a salmon filet or some chicken. Basically, we’ve found that its an easy dairy-free, gluten-free, meat-free meal base which can be easily customized for people with different diets.
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.
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Serving Size 1//4 recipe
Servings 4
- Amount Per Serving
- Calories 245
- % Daily Value *
- Total Fat 2g4%
- Cholesterol 0mg
- Potassium 1074mg31%
- Total Carbohydrate 49g17%
- Dietary Fiber 12g48%
- Sugars 8g
- Protein 13g26%
- Vitamin A 167%
- Vitamin C 121%
- Calcium 25%
- Iron 29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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.
Serves 4
Total Time: 20 minutes
Ingredients
- 1 teaspoon olive oil
- 2 16 oz cans large butter beans, drained and rinsed
- 2 Tablespoons tomato paste
- 30 grams sun dried tomatoes, packed in oil, diced (remove the tomatoes from the oil before weighing and adding to the dish)
- 1 14 oz can fire roasted diced tomatoes
- 4 cloves garlic, finely diced
- 1 vegetable bullion cube (do not substitute for liquid broth)
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 200 grams shredded lacinato/dinosaur/tuscan kale, washed
Preparation
- Heat the skillet over medium heat. When it’s hot, use the olive oil to coat the pan. Add the garlic and allow it to 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.
Pair it with…
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