Creamy Tuscan Bean and Sun-Dried Tomato Skillet

As the days grow longer and our schedules become busier, finding time to prepare a wholesome, comforting meal can be a challenge. This is where the Creamy Tuscan Bean and Sun-Dried Tomato Skillet steps in as the perfect weeknight dinner. Not only is it loaded with flavors reminiscent of a cozy Tuscan kitchen, but it also comes together in just 30 minutes, making it ideal for those hectic evenings.

The Inspiration Behind the Dish

Inspired by the rustic and hearty cuisine of Tuscany, this dish combines the creamy texture of cannellini beans with the rich, tangy flavor of sun-dried tomatoes. The addition of baby spinach provides a fresh, vibrant contrast, while a touch of chili oil adds a subtle kick that ties everything together. Whether you’re a busy parent, a working professional, or someone who simply loves good food, this recipe is designed to bring a little bit of Italy into your home, without the need for hours of cooking.

Why You Will Love This Recipe

This recipe is a true winner for several reasons. It’s quick and easy to make, perfect for those busy weeknights when you want something delicious but don’t have much time. The combination of creamy cannellini beans and tangy sun-dried tomatoes creates a rich and satisfying flavor profile, while the addition of fresh baby spinach adds a burst of color and nutrients. Plus, it’s versatile enough to accommodate dietary preferences and ingredient swaps, making it a go-to dish for any occasion.

Key Ingredients and Swaps

• Cannellini Beans: These creamy beans are the heart of the dish, providing protein and a smooth texture. If you don’t have cannellini beans, great northern beans or navy beans are good substitutes.
• Sun-Dried Tomatoes: Their intense flavor is crucial for this recipe. If you prefer, you can use cherry tomatoes or fresh tomatoes, but the flavor will be less concentrated.
• Heavy Cream or Full-Fat Coconut Milk: For the creamy base, heavy cream provides a rich taste, while coconut milk keeps it dairy-free and adds a subtle sweetness.
• Baby Spinach: Adds freshness and nutrients. Kale or Swiss chard can be used as alternatives.
• Chili Oil: Adds a spicy kick. If you don’t have chili oil, a pinch of red pepper flakes or a dash of hot sauce can work.

Step-by-Step Instructions:

Sauté the Aromatics:

1. Begin by heating olive oil in a large skillet over medium heat. Add the diced onion and minced garlic simultaneously. Sauté for about 5-7 minutes, until the onion is translucent and the garlic is fragrant. This step is crucial as it builds the foundation of flavors for your dish.

Add Tomato Paste and Seasoning:

2. Stir in the tomato paste and cook for about 1 minute. This helps to deepen the flavor and color of the sauce. Next, add the Italian seasoning along with salt and pepper to taste. Mix well to combine all the spices evenly.

Incorporate Cream and Sun-Dried Tomatoes:

3. Pour in the heavy cream or full-fat coconut milk, stirring continuously to ensure everything is well blended. Add the chopped sun-dried tomatoes and continue to cook for about 5 minutes. The sun-dried tomatoes will rehydrate slightly and infuse the cream with their rich, tangy flavor.

Add Beans:

4. Stir in the drained and rinsed cannellini beans. Cook for another 5 minutes, allowing the beans to absorb the flavors and the sauce to thicken slightly. Cannellini beans are a great source of protein and add a wonderful creaminess to the dish.

Thicken the Sauce:

5. Continue to cook the mixture, stirring occasionally, for about 10 minutes or until the sauce reaches your desired thickness. This slow simmering allows all the flavors to meld beautifully together.

Add Spinach:

6. Once the sauce has thickened, add the baby spinach. Stir gently for about 2-3 minutes, until the spinach is wilted but still vibrant. The spinach not only adds a pop of color but also a boost of nutrients.

Serve:

7. Finally, top the dish with a drizzle of chili oil for a hint of heat. Serve it hot with slices of sourdough bread to soak up all the delicious sauce.

Creamy Tuscan Bean and Sun-Dried Tomato Skillet

5 from 3 votes

This quick and flavorful dish combines creamy cannellini beans with tangy sun-dried tomatoes, creating a comforting meal reminiscent of Tuscan cuisine. Ready in just 30 minutes, it's perfect for busy weeknights, offering a rich and satisfying taste with a touch of chili oil for heat. Fresh baby spinach adds a vibrant, nutritious element, making this skillet an ideal choice for a wholesome and delicious dinner.

Servings 5

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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Equipment

• Large pan or skillet
• Cutting board
• Knife
• Stirring spoon

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion diced
• 4 garlic cloves minced
• 1 teaspoon tomato paste
• 1 tablespoon Italian seasoning
• Salt and pepper to taste
• 1 cup heavy cream or full-fat coconut milk or 240 ml
• 7 ounces sun-dried tomatoes chopped ( or 200 g)
• 17.6 ounces cannellini beans drained and rinsed (or 500 g)
• A handful of baby spinach
• Chili oil for topping
• Sourdough bread for serving

Instructions

 

Sauté the Onion and Garlic:

• In a large pan, heat the olive oil over medium heat.
• Add the diced onion and minced garlic together. Sauté for about 5-7 minutes, until the onion is translucent and the garlic is fragrant.

Add Tomato Paste and Seasoning:

• Stir in the tomato paste and cook for about 1 minute, until well combined.
• Add the Italian seasoning, salt, and pepper to taste. Stir to mix.

Incorporate Cream and Sun-Dried Tomatoes:

• Pour in the heavy cream or full-fat coconut milk, stirring continuously until well mixed.
• Add the chopped sun-dried tomatoes and stir to combine. Cook for about 5 minutes, stirring occasionally.

Add Beans:

• Add the drained and rinsed cannellini beans, and stir to combine. Cook for another 5 minutes, stirring occasionally.

Thicken the Sauce:

• Continue to cook, stirring occasionally, for about 10 minutes, or until the sauce has thickened to your desired consistency.

Add Spinach:

• Once the sauce is thickened, add the baby spinach. Stir for about 2-3 minutes, until the spinach is wilted.

Serve:

• Top with chili oil and serve with slices of sourdough bread.

Notes

For a vegan version, use full-fat coconut milk instead of heavy cream.
Adjust the seasoning to taste, and feel free to add more garlic or Italian seasoning if desired.
This dish pairs well with a green side salad or roasted vegetables.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Calories: 375kcal

Cost: $13

Course: Main Course

Cuisine: Italian

Keyword: Beans, Cannelli bean and spinach, Comfort Food, Creamy Tuscan Bean Skillet, Italian dinner, Sun-Dried Tomato Recipe, Vegetarian skillet