Quick White Bean Skillet

Quick white beans with tomatoes, spinach, garlic and herbs cooked in one skillet.

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This pantry dinner is ready quickly because canned beans only need time to absorb the tomato and herb sauce.

Ingredients

• 2 tbsp olive oil
• 3 garlic cloves (sliced)
• 300 g cherry tomatoes (halved)
• 480 g canned cannellini beans (drained and rinsed)
• 120 g baby spinach
• 1 tsp dried oregano
• 0.5 tsp smoked paprika
• 120 ml vegetable stock
• 1 tbsp lemon juice
• 2 tbsp fresh parsley (chopped)
• 0.5 tsp salt
• 0.25 tsp black pepper

Step-by-step method

1. Heat the olive oil in a wide skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
2. Add the cherry tomatoes, oregano and smoked paprika. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to soften and release juice.
3. Add the beans and stock and bring to a gentle simmer. Cook for 6–7 minutes so the beans absorb the sauce.
4. Use the back of a spoon to lightly crush a few beans against the side of the pan; this naturally thickens the liquid.
5. Add the spinach in handfuls, stirring until each addition wilts before adding more.
6. Stir in the lemon juice and parsley. Taste and season with salt and pepper.
7. Serve hot with toasted bread, rice or a spoonful of yogurt.