Creamy Tomato and White Bean Skillet
This tomato and white bean skillet uses canned beans to make a satisfying meat-free dinner without a long simmer. A small amount of cream rounds out the tomatoes, while smoked paprika adds warmth rather than strong heat. Serve it with bread for scooping or over cooked rice.
Yield: 3. Timing: Prep 10 minutes; cooking 20 minutes. Times are approximate; follow the cooking cues below.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 400 g canned chopped tomatoes
- 2 cans white beans, drained and rinsed (about 480 g drained)
- 80 ml cream
- 60 g spinach
- Salt and black pepper
Step-by-step instructions
- Heat olive oil in a wide skillet over medium heat. Add the onion and cook for 5–7 minutes, stirring, until soft but not deeply browned.
- Add garlic and paprika. Stir for 30 seconds, then add the tomatoes and 80 ml water. Simmer uncovered for 8 minutes, stirring occasionally, until the sauce is slightly reduced.
- Fold in the drained beans and simmer for 5 minutes, until hot through. Reduce the heat, stir in the cream and spinach, and cook just until the spinach wilts.
- Taste and season with salt and pepper. If the sauce is too thick, add a little water; if too loose, simmer gently uncovered before serving.
Tips for a better result
Adding garlic after the onion prevents it burning during the longer softening step. Drain the beans well and fold rather than stir vigorously, which keeps them intact. Use a low heat after adding cream.
Substitutions and common questions
Can I make it dairy-free? Use an unsweetened plant cooking cream and check its label. Can I use dried beans? Only use beans that have already been fully cooked; this short simmer will not cook dried beans. Butter beans and cannellini both work.
Original editorial recipe guidance; not represented as kitchen-tested. Check ingredient labels for allergens. For more about our approach, visit About GuessRecipes.
