Mediterranean White Beans with Tomatoes & Herbs (30-Minute Skillet)
Mediterranean white beans with tomatoes and herbs are an easy 30-minute skillet dinner. Canned cannellini beans simmer in a tomato sauce with garlic, white wine, oregano, and rosemary, then are finished with fresh lemon and parsley.
Servings: 4 servings
Calories: 316kcal
Equipment
- 1 large skillet
- 1 microplane
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- ¼ teaspoon red pepper flakes, optional
- ⅓ cup dry white wine
- 1 can (15 ounces) crushed tomatoes
- ⅓ cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon finely chopped fresh rosemary
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions
- Prepare the Aromatics: Heat one tablespoon of olive oil in a large skillet over medium-low heat. Cook the onion for 3 to 5 minutes or until softened. Add the garlic, tomato paste, and red pepper flakes, and cook for one minute. Stir frequently so the paste darkens and does not burn.
- Deglaze with White Wine: Pour in the white wine and scrape up anything stuck to the bottom of the skillet. Simmer for 2 minutes or until the wine has reduced by roughly half.
- Build the Sauce: Stir in the crushed tomatoes, vegetable broth, oregano, rosemary, salt, and black pepper. Bring the sauce to a gentle simmer and then reduce the heat to medium-low.
- Add the Beans: Add the white beans and simmer uncovered for 12 to 15 minutes.
- Serve: Remove the Mediterranean white beans from the heat. Stir in the lemon zest and lemon juice. Sprinkle fresh parsley on top, and serve.
Notes
- Fresh lemon juice at the end brings this dish to life and lightens the flavor. Do not skip this ingredient.
- Use a wide skillet to cook dinner a little faster.
- Bloom the tomato paste to deepen the flavor.
- Refrigerator Instructions: Let the leftover white beans cool to room temperature. Place the beans in an airtight container. Store in the refrigerator for up to 4 days. Note that the sauce will continue to thicken while being stored.
- Reheating Instructions: Reheat the beans on the stovetop over medium-low heat. If the sauce has become too thick, add a splash of vegetable broth or water and stir.
- Freezing Instructions: Let the beans cool, transfer to a freezer-safe container, and freeze for up to 3 months.
Nutrition
Calories: 316kcal | Carbohydrates: 59g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1658mg | Potassium: 1263mg | Fiber: 16g | Sugar: 16g | Vitamin A: 2108IU | Vitamin C: 36mg | Calcium: 198mg | Iron: 9mg