Description
This Marry Me White Bean Skillet is a hearty and flavorful vegetarian dish that combines tender white beans with aromatic spices and fresh vegetables. Cooked in a skillet with olive oil, onion, garlic, and bell pepper, it offers a comforting and nutritious meal perfect for any day of the week.
Ingredients
Scale
Beans and Broth
- 2 cups white beans, cooked
- 1 cup vegetable broth
Vegetables and Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1/4 cup fresh parsley, chopped
Spices and Oil
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil: Warm 1 tablespoon of olive oil in a skillet over medium heat to prepare for sautéing the vegetables.
- Sauté the onion: Add the diced onion to the skillet and cook until it becomes translucent, releasing its sweetness and softening, about 3-5 minutes.
- Add garlic and bell pepper: Mix in the minced garlic and diced bell pepper, cooking for another 2-3 minutes until fragrant and slightly softened.
- Incorporate spices: Stir in smoked paprika, cumin, salt, and black pepper, coating the vegetables evenly with vibrant, warm flavors.
- Add beans and broth: Pour in the cooked white beans along with the vegetable broth, stirring to combine all ingredients in the skillet.
- Simmer: Let the mixture simmer gently for 10 minutes to allow the flavors to meld together and to heat the beans through thoroughly.
- Garnish and serve: Sprinkle freshly chopped parsley over the top before serving to add a fresh, herbal note to the dish.
Notes
- You can use canned white beans but rinse them well to reduce excess sodium.
- Adjust the spices to suit your taste, adding a pinch of cayenne for a spicy kick.
- This dish pairs well with crusty bread or served over rice or quinoa for a complete meal.
- Make sure to simmer gently so the beans do not break down too much and become mushy.
- To keep it vegan, ensure the vegetable broth is free of animal products.
