White Bean Tomato Basil Skillet
A quick and easy skillet dish combining creamy white beans, tangy tomatoes, and fresh basil for a satisfying vegetarian dinner.
Equipment
- 1 Large Skillet
- 1 Cutting board
- 1 Knife
Ingredients
Main Ingredients
- 2 cups canned white beans drained and rinsed
- 1 can 14 oz diced tomatoes
- 1/4 cup fresh basil leaves chopped
- 1 small onion diced
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- Drain and rinse the white beans. Dice the onion and mince the garlic. Chop the fresh basil and set aside.
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing them until they become translucent and fragrant.
- Stir in the diced tomatoes with their juice, bringing the mixture to a gentle simmer. Add the white beans, stirring to combine, and let them warm through.
- Season the mixture with salt and pepper to taste. Allow it to simmer for a few minutes, letting the flavors meld together.
Finishing
- Remove the skillet from heat and stir in the chopped fresh basil, mixing until just combined to preserve its fresh flavor.
Serving
- Spoon the skillet mixture onto plates and serve immediately, garnished with additional basil if desired.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to three days. Reheat gently in a skillet or microwave before serving again.
Notes
Pro Tips: Use fresh ingredients, especially basil, for best flavor. Ingredient Substitutions: Cannellini beans can be used instead of white beans. How to Serve: Pair with crusty bread or a side salad. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the ingredients ahead of time for quicker assembly.