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cannelini bean skillet recipe

Tuscan Bean Skillet

Cook Time 30 minutes
Servings 5
Author Rita Jakobschuk

Ingredients

  • 2 tablespoons olive oil
  • 300 g cremini mushrooms sliced
  • 1 large onion sliced
  • 4 garlic cloves minced
  • ½ cup chopped oil-packed sun-dried tomatoes with some of the oil
  • 1 680 mL tin diced tomatoes
  • 1 tablespoon tomato paste
  • 1 540 mL tin cannelini beans drained and rinsed
  • 1 398 mL tin artichoke quarters packed in water drained and sliced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon freshly chopped Rosemary plus 2 springs for garnish
  • 2 tablespoons freshly chopped parsley for garnish
  • Freshly grated Parmesan cheese for garnish, if desired
  • Crusty bread for dipping

Instructions

  1. In a large 12” skillet add the oil and heat over medium-high heat. Add mushrooms and cook until browned and tender, while stirring occasionally, about 2 minutes.
  2. Add onions, garlic and sun-dried tomatoes. Sauté until the onions are tender, about 2 minutes.
  3. Add diced tomatoes and tomato paste, stir to combine and cook for about 2 minutes.
  4. Add cannelini beans, artichoke hearts, season with salt, pepper and Rosemary and stir to combine. Bring to a full boil and let bubble for 5 minutes until some of the liquid reduces. Reduce heat to medium-low, cover and cook for 20 minutes.
  5. Serve right out of the skillet garnished with sprigs of Rosemary, freshly chopped parsley and Parmesan cheese.