Creamy Tuscan White Bean Skillet (Marry Me Beans)
Easy to make and packed with savory flavor, this one-pan Creamy Tuscan White Bean Skillet is the perfect wholesome vegetarian meal for busy weeknights!
Ingredients
- 1 tablespoon olive oil
- ½ large white onion chopped
- 3 garlic cloves minced
- 1 ½ tablespoon unsalted butter
- ¾ teaspoon dried Italian seasoning
- ¾ teaspoon smoked paprika
- pinch red pepper flakes
- ¼ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ tsp garlic powder
- 2 14-oz cans white beans (cannellini, Great Northern, or navy) drained and rinsed
- 1 cup chicken or vegetable broth
- 2 tablespoons sun-dried tomatoes in oil
- ½ cup half-and-half or heavy cream
- ⅓ cup grated parmesan cheese
- Hot cooked orzo, egg noodles, pasta, or quinoa to serve
Instructions
- Heat a large skillet over medium heat. Add the olive oil and minced onion. Saute for 4-5 minutes or until the onions are translucent.
- Add the butter and garlic and cook for 30 seconds -1 minute or until fragrant.
- Add the spices (Italian seasoning, paprika, pepper flakes, salt, black pepper, and garlic powder). Toast for 30 seconds or until fragrant.
- Add the drained and rinsed beans, sun-dried tomatoes, and broth. Increase the heat to medium-high and bring it to a simmer. Cover the pot, reduce the heat to medium-low, and simmer for 10 minutes.
- Stir in the half-and-half and parmesan cheese until combined. Increase the heat to medium and cook for 2-3 minutes, stirring frequently, until the cheese is melted and the sauce has thickened. Season with salt and pepper to taste. Serve hot over orzo or hot pasta or quinoa with toasted crusty bread to dip.
Notes
Storage Directions
- Refrigeration: Leftovers keep in a covered container in the refrigerator for up to 5 days.
- Freezing: Allow the beans to cool completely, then transfer to a freezer bag and freeze for up to 3 months. Defrost in the refrigerator overnight before reheating.
- Reheating: Add a splash of broth to reconstitute the sauce, then reheat in the microwave or on the stovetop over low-medium heat until warmed through.
- Prepare the ingredients before cooking. This recipe moves quickly, so make sure you have all the ingredients ready to go before you start.
- Check spice expiration dates. While spices typically can’t “go bad” in the traditional sense, they do lose flavor and potency over time. White beans have a mild flavor, so using seasonings that are still within their expiration dates will truly make this dish shine.
- Add your favorite veggies. This creamy dish is perfect for boosting up with vegetables and greens. I like to stir 1 cup of chopped roasted red peppers or artichoke hearts in with the beans. You can also add 2 cups of chopped baby spinach during the last few minutes of simmering.
Nutrition
Calories: 299kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 29mgSodium: 572mgPotassium: 717mgFiber: 6gSugar: 2gVitamin A: 723IUVitamin C: 9mgCalcium: 206mgIron: 4mg
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