Creamy White Bean and Tomato Skillet Meal
If your garden is overflowing with cherry tomatoes, you need to make this (easy!) creamy white bean and tomato skillet meal!
Using four cups of tomatoes, and only taking 25 minutes (or less if you’re fast!), it’s a must-try.
(I have a piece of fruit in my picture because fruit is part of a complete meal in my opinion! Eat a piece with each meal and watch yourself feel less snacky, crave sugar less, and be more likely to lose weight if you’re trying to!)
Reasons to Love this Creamy White Bean And Tomato Skillet Meal
I love a good, flavorful bean recipe because beans are filling, have a ton of minerals and essential nutrients, and make great leftovers. I am thankful when I open the fridge at lunch time and have leftovers with beans in it because it checks the protein and fiber box.
Here is my non-professional snapshot of my leftovers over toast for lunch. So good!
This creamy white bean dish is versatile. It makes a delicious toast-topper. Make some sourdough toast and spread the hot beans on top. Add some extra heat, like hot sauce or red pepper flakes, if you’re like me. Mmm!
Pasta or baked potatoes are other vehicles for this yummy bean recipe. You can also just enjoy a warm bowl of it on it’s own.
It’s also very cheap to make! Especially if you have garden tomatoes and cook your beans from scratch, it costs just pennies. I get a thrill from making a big dinner for just a few dollars. It’s a fun challenge and often proves my belief that the healthiest way of eating is actually very affordable.
Aside from all those reasons, it’s also very allergen-friendly. For a cashew allergy, sub the cashews for coconut milk. To avoid even coconuts, use oat or soy milk or skip that part all together. It’s naturally gluten-free.
So, let’s see. Boxes it checks:
- versatile
- makes great leftovers
- cheap
- gluten-free
- high-protein and fiber-rich
What if I don’t have Cherry Tomatoes?
If you’re seeing this recipe when it’s not summertime when cherry tomatoes are cheap and plentiful, you can also use 1 can of diced tomatoes instead. Just dump the whole can in and let them simmer, then smash them down just like you would the cherry tomatoes. They will provide the acid and flavor much like fresh tomatoes.
This recipe shines most in harvest season, when fresh basil and fresh tomatoes are in abundance. However, it’s a comforting winter meal as well and can be a cozy, yummy dish without those fresh ingredients.
How to Make This Vegan White Bean Skillet Meal
The recipe is simple–let me walk you through!
- First, you’ll saute a chopped onion. Next, add minced garlic, Italian seasoning, and whole cherry tomatoes. Let them simmer until they burst. Smash them down with a spatula.
- Meanwhile, blend up raw cashews with water to create cashew cream. This acts much like dairy heavy cream, but is much healthier. You can also use 1 cup of coconut milk from a can instead of cashew cream.
- Add white beans, salt, and cashew cream (or coconut milk). Stir in kale or spinach and let it cook until wilted. You’re done! Dip toasted bread into it and relish in your flavorful, healthy meal!
Watch me make it in this Instagram Reel:
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h1>More White Bean Recipes To Try!
If you cook up a pot of white beans, here are more ways to eat them.
Pantry White Bean Salsa Verde Soup (10 minutes and tastes amazing!)
Creamy White Bean and Tomato Skillet
Ingredients
- 1/2 cup raw cashews (can sub cashews and water with 1 cup coconut milk)
- 1 1/4 cup water
Beans
- 1 onion, chopped
- 4 cups cherry tomatoes (left whole) (can sub 2 cans diced tomatoes if you don't have fresh)
- 1 TBSP minced garlic (4-5 cloves)
- 1 tsp Italian seasoning
- 1 tsp salt
- 2 (14 oz) cans white beans (or 3 cups cooked homemade beans)
- 4 cups baby spinach (or 2 cups chopped kale)
- 1 small handful chopped fresh basil, if available
To serve
- red pepper flakes or hot sauce, if desired
- toasted bread or pasta, if desired
Instructions
- Cover the cashews with hot water and let them soak while you start the other ingredients. Even if you have a high speed blender, this helps the cashew cream be smoother.
- Start heating a skillet on medium heat on the stove. Add the chopped onion and saute for about 5 minutes, until fragrant.
- Add the whole cherry tomatoes, Italian seasoning, and the garlic. Cover with a lid for about 4-5 minutes, until tomatoes have burst. Smash them down with a spatula.
- Drain the cashews and put the soaked cashews with 1 1/4 cups water in a blender until smooth to create cashew cream.
- Stir in the beans, salt and cashew cream. Add the spinach or kale. If using kale, let it cook briefly to soften. Spinach will wilt almost immediately.
- Add extra salt, pepper, or red pepper flakes to taste. Serve over pasta, on toast, over a baked potato, or eat on it's own.
Notes
Nutrition
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I think you probably meant 2 CANS of beans, not 2 cups. Looks good!
You know me so well! Thank you! Fixed it.
Key fact: it really did take only 25 minutes! We ate it tonight with homemade bread. I used canned whole tomatoes and coconut milk and spinach, and it cam together smoothly، although I’m sure the garden cherry tomatoes (which I didn’t have) would give it a superior flavor.
Would this freeze well?
Yes, I think so! I haven’t frozen it (although I just made it last night–I never have enough to freeze). The coconut milk may separate or look slightly grainy when cold,but it usually smooths back out once you reheat and stir it