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15-Minute Cannellini Beans with Tomatoes
When dinner needs to happen fast, this one-pan bean skillet turns basic pantry staples into a comforting side or light main. Plump white cannellini beans simmer gently in a rich base of diced tomatoes and golden garlic. Fresh sage adds an earthy, aromatic note that ties the flavors together beautifully. You'll want to serve it warm with crusty bread to soak up every last drop of the savory tomato sauce.
Equipment
- Skillet
- Stovetop
Ingredients
- 1 tablespoon olive or vegetable oil
- 2 cloves garlic, finely chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 or 19 oz) cannellini beans, drained, rinsed
- 1 tablespoon finely chopped fresh or ½ teaspoon dried sage leaves
- ¼ teaspoon coarse (kosher or sea) salt
- ⅛ teaspoon pepper
Instructions
- 1Heat the oil in a 10-inch skillet over medium heat. Add the finely chopped garlic and cook for 1 to 2 minutes, stirring constantly so it doesn't burn and turn bitter.
- 2Stir the undrained diced tomatoes, rinsed cannellini beans, and sage into the skillet. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 5 to 7 minutes until most of the liquid evaporates. Stir in the coarse salt and black pepper.
Notes
- Swap: Red kidney beans or Great Northern beans work perfectly if you don't have cannellini beans on hand.
- Serving: Pair this with thick slices of toasted crusty bread to soak up the rich tomato and garlic broth.
- Storage: Keeps well in the fridge for up to 4 days in an airtight container.
Recipe Details
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