Creamy Sun-Dried Tomato & White Beans Skillet
Protein-packed, dairy-free Creamy Sun-Dried Tomato Beans are flavorful, healthy, and cheap. 30-minute weeknight meal. Meal-prep friendly. Oil-free option.
Servings: 4 people
Calories: 238kcal
Equipment
- Blender
Ingredients
- ½ cup sun-dried tomatoes preserved in oil, or oil-free (see notes)
- 2 ¾ cups low-sodium vegetable broth
- tablespoons oil from preserved sun-dried tomatoes, or vegetable broth
- 1 small yellow onion medium dice (about 1 cup)
- 3 garlic cloves minced
- 2 ½ teaspoons fresh thyme leaves or 1 teaspoon dried
- 2 teaspoons fresh oregano or ¾ teaspoon dried
- 3 tablespoons tomato paste
- 2 ½ tablespoons red wine vinegar
- 30 ounces cannellini beans or Great Northern. Use 2 (15-ounce) cans, drained and rinsed, or 1 cup dried beans, cooked.
- 1 tablespoon date syrup or maple syrup
- Salt or salt substitute to taste
- Freshly ground black pepper to taste
Instructions
- Blend the sun-dried tomatoes with 2 ½ cups vegetable broth until smooth. Set aside. (If using oil-free sun-dried tomatoes, rehydrate them first. See notes.)
- Cook the aromatics and herbs: Heat the oil or broth in a large skillet or Dutch oven over medium-high heat. Cook the onion for about 5 minutes, or until golden. Add the garlic, thyme, and oregano and cook for 1 minute, stirring constantly. Add the tomato paste and cook for another minute, stirring constantly.
- Add the red wine vinegar, and ¼ cup vegetable broth. Use a wooden spoon to scrape any bits from the sides of the pan. Cook the vinegar and broth for 3 minutes, stirring frequently.
- Add the beans, the blended sun-dried tomatoes, and date syrup. Bring the liquid to a boil. Reduce the heat to a simmer and cook for about 15 minutes, or until the sauce is the desired consistency. Stir frequently. Season with salt and pepper to taste.
Notes
Beans: Use Great Northern, pinto, or navy beans instead. To use dried beans, use about 1 cup dried beans. Soak them overnight and cook them until tender before using them in the recipe.
For oil-free: Use a splash of vegetable broth instead to cook the aromatics. Use sun-dried tomatoes that do not come in oil by rehydrating them before adding them to the recipe. To rehydrate, soak the sun-dried tomatoes in hot water or vegetable broth for 10 to 15 minutes until they soften. Drain and use as directed. For extra depth, soak them in a mixture of warm water and red wine vinegar before blending to enhance their tangy flavor.
Mash Some of the Beans – For a thicker, creamier texture, mash a handful of beans directly in the skillet before serving.
Make it Meal-Prep Friendly – This dish stores well in the fridge for up to 5 days and tastes even better the next day as the flavors continue to develop.
Serve with the Right Pairing – Enjoy with crusty whole-grain bread, quinoa, or brown rice to soak up every bit of the delicious sauce!
Nutrition
Calories: 238kcal | Carbohydrates: 51g | Protein: 16g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 210mg | Potassium: 663mg | Fiber: 14g | Sugar: 11g | Vitamin A: 380IU | Vitamin C: 12mg | Calcium: 182mg | Iron: 7mg
