Tomato white bean skillet
A warm skillet of white beans, crushed tomatoes and spinach to serve with bread or rice.
Serving illustration.
A warm skillet of white beans, crushed tomatoes and spinach to serve with bread or rice. This recipe serves two. Read the ingredient list and instructions before you begin, and use the serving selector if you want to make a larger batch.
A practical starting point
Start with a gentle simmer rather than high heat. Different brands of crushed tomato have different consistencies, so adjust with a small splash of water instead of following a rigid sauce thickness.
Gather and measure the ingredients before heating the pan. Taste as you go, starting with a small amount of salt; canned ingredients and cheese vary in saltiness. The cooking time is a planning estimate, not a guarantee.
Simple swaps and serving ideas
Use the recipe as a flexible starting point. Change one ingredient at a time if you want to understand how it affects texture and flavor. Check ingredient labels for allergens, including wheat and milk, and select suitable alternatives when needed.
Serve freshly prepared. If you are saving food, follow the linked CDC guidance on refrigeration and reheating. The serving multiplier changes quantities only; a larger batch may require a larger pan or cooking in batches.
Tomato white bean skillet
Prep and cooking times are estimates.
Ingredients
How to make it
- Soften the onionWarm olive oil in a skillet over medium-low heat. Add the onion and cook, stirring, until softened.
- Build the sauceAdd oregano and paprika and stir briefly, then pour in the crushed tomatoes. If they are very thick, add a small splash of water.
- Simmer the beansAdd the drained white beans. Bring to a gentle simmer and cook uncovered, stirring occasionally, until hot and slightly thickened.
- Wilt the spinachFold in the spinach and stir until wilted. Taste and add salt gradually.
- Serve warmServe warm with bread, rice or another side of your choice; side ingredients are not included in the recipe quantities.
Make it work for you
Start with a gentle simmer rather than high heat. Different brands of crushed tomato have different consistencies, so adjust with a small splash of water instead of following a rigid sauce thickness.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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