Tuscan White Bean Skillet

Tuscan white beans and rice skillet is so easy to make, ready in just 15 minutes and packed with flavor! This recipe uses leftover rice (from meal prep) which helps make it quick and simple, great for busy weeknights or for lunches throughout the week! This meatless meal is vegan, gluten free, dairy free and plant based!

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)
1/2 cup vegetable broth
1 tsp italian seasoning
1 tsp sea salt
1/2 tsp garlic powder
1/4 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), 1/2 cup vegetable broth, 1 tsp italian seasoning, 1 tsp sea salt, 1/2 tsp 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.
1/4 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

Be sure to prep everything ahead - chop the onions, garlic, kale and drain the beans before you start. This recipe comes together so quickly, that you don't want anything to burn as you are trying to prep ingredients.
Take time to cook the onion and garlic before adding the rest of the ingredients, it really helps create the best flavor and only takes a few minutes of time.
If you don't have premade rice, you can also use quick cooking rice or frozen rice, just be sure to defrost it ahead of time.

What if you don’t have rice prepped in advance?

To keep the cooking time down: Use quick cooking rice or frozen rice which you can find in most grocery stores. Trader Joe’s and Sprouts both have frozen jasmine rice.
Make rice in the instant pot or on the stove: This takes about 15-20 minutes using the instant pot or the stove.

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.

Nutrition