Creamy White Bean and Tomato Skillet
This quick, filling, and flavorful meal is perfect during tomato season. It's delicious on it's own, or scooped up with a fluffy piece of sourdough bread or toast. Also makes a yummy sauce for pasta or on a baked potato.
Servings 4 servings
Calories 315kcal
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
Calories: 315kcal | Carbohydrates: 47g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 636mg | Potassium: 1363mg | Fiber: 11g | Sugar: 6g | Vitamin A: 3577IU | Vitamin C: 46mg | Calcium: 189mg | Iron: 8mg
