15 Minute Tuscan White Bean Skillet

Tuscan white bean skillet in a cast iron skillet

15 Minute Tuscan White Bean Skillet

This Tuscan white bean skillet is an easy one-pan meatless dinner made with white beans, rice, kale, and sun-dried tomatoes. Ready in just 15 minutes, it's hearty, flavorful, and perfect for busy weeknights.

Course dinner

Cuisine Italian, Mediterranean

Keyword italian white bean skillet, sundried tomato rice and beans, tuscan white bean skillet, tuscan white beans and rice

Prep Time 5

Cook Time 9

Total Time 14

Servings

Calories 414kcal

Author Samantha Rowland

Ingredients

1 medium onion, chopped
2 medium garlic cloves, chopped
1 head tuscan kale, chopped (lacinato or dinosaur kale)
½ cup vegetable broth
1 teaspoon italian seasoning
1 teaspoon sea salt
½ teaspoon garlic powder
¼ cup sundried tomatoes in olive oil
2 cans white beans, rinsed and drained (15 oz. cans)
2.5 cups cooked jasmine rice

Instructions

Start by prepping all the ingredients. Chop the onions and garlic. Destem and chop the kale, rinse and drain the white beans.
1 medium onion, chopped, 2 medium garlic cloves, chopped, 1 head tuscan kale, chopped (lacinato or dinosaur kale), 2 cans white beans, rinsed and drained (15 oz. cans)
While chopping the veggies, preheat a large skillet over medium heat.
When the skillet is hot, spray with extra virgin olive oil or avocado oil spray. Add onions and cook 2-3 minutes, stirring occasionally.
1 medium onion, chopped
When onions are starting to become translucent, add the garlic and cook 1-2 more minutes. Stir regularly so the garlic doesn't burn.
2 medium garlic cloves, chopped
When the onions are starting to brown and garlic is cooked, add the kale, vegetable broth, salt, italian seasoning and garlic powder. Stir well and cook 1-3 minutes to start to wilt the kale.
1 head tuscan kale, chopped (lacinato or dinosaur kale), ½ cup vegetable broth, 1 teaspoon italian seasoning, 1 teaspoon sea salt, ½ teaspoon garlic powder
Once kale is wilted (liquid doesn't have to be gone from the pan), add the sundried tomatoes, white beans and cooked rice. Stir well and cook 2-4 minutes until beans and rice are hot. Serve immediately.
¼ cup sundried tomatoes in olive oil, 2.5 cups cooked jasmine rice, 2 cans white beans, rinsed and drained (15 oz. cans)

Notes

Top tips

Prep everything before you start. This recipe comes together quickly, so chop the onion, garlic, and kale and drain the beans before turning on the stove.
Remove the kale stems. Thick kale stems stay tough after cooking. Remove them before chopping, even if you're using bagged chopped kale.
Don't rush the onions and garlic. Cooking them for a few minutes before adding the remaining ingredients creates the flavorful base for the entire skillet.
Use cooked rice. Leftover rice, frozen cooked rice, or microwave-ready rice all work well and keep this a true 15 minute meal.

Storing leftovers

Fridge: Store in the fridge for up to 5 days.
Reheating leftovers: Reheat in a skillet over medium low heat (add 2-3 tablespoons of water to ensure it doesn't stick and can steam while cooking) or microwave 1-2 minutes.
Freezer: Freeze in a freezer safe bag or container for up to 3 months. I like to freeze leftovers in individual 1 or 2 cup portions using Soupercubes. Once frozen, you pop them from the silicone mold and transfer them to a freezer safe bag. Be sure to label the container with the name, date and use by date.

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