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Tuscan Bean Skillet

Quick and easy Tuscan Bean Skillet filled with mushrooms, onions, tomatoes, artichokes and protein packed cannellini beans is a one-dish vegetarian meal.

Cook Time 30 minutes
Servings 4 people
Author Rita Jakobschuk

Ingredients

  • 2 tablespoons olive oil
  • 300 g cremini mushrooms sliced
  • 1 large onion sliced
  • 4 garlic cloves minced
  • ½ cup chopped oil-packed sun-dried tomatoes with some of the oil
  • 1 680 mL tin diced tomatoes
  • 1 tablespoon tomato paste
  • 1 540 mL tin cannelini beans drained and rinsed
  • 1 398 mL tin artichoke quarters packed in water drained, rinsed and quartered
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon freshly chopped Rosemary plus 2 springs for garnish
  • 2 tablespoons freshly chopped parsley for garnish
  • Freshly grated Parmesan cheese for garnish, if desired
  • Crusty bread for dipping

Instructions

  1. In a large 12” skillet add olive oil and heat over medium-high heat. Add mushrooms and cook until browned and tender, while stirring occasionally, about 2 minutes.

  2. Add onions, garlic and sun-dried tomatoes. Sauté until the onions are tender, about 2 – 3 minutes.

  3. Add diced tomatoes and tomato paste, stir to combine and cook for about 2 minutes.

  4. Add cannellini beans, artichoke hearts, season with salt, pepper and Rosemary and stir to combine. Bring to a full boil and let bubble for 5 minutes until some of the liquid reduces. Reduce heat to medium-low, cover and cook for 20 minutes.

  5. Serve right out of the skillet garnished with sprigs of Rosemary, freshly chopped parsley, Parmesan cheese and crusty bread.

Recipe Notes

  1. Can be made up to 3 days ahead and reheated
  2. Be sure and use artichoke hearts packed in water and not the ones marinated in oil
  3. To make this vegan simply eliminate the Parmesan cheese garnish
  4. To make this gluten free simply eliminate the crusty bread for dipping