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One-Pan White Bean and Mushroom Skillet
When dinner needs to happen fast, this hearty vegetarian skillet keeps cleanup light and flavor front and center. Earthy mushrooms, chickpeas, and tender white beans simmer in a rich, garlic-infused tomato broth that thickens beautifully as it cooks. Fresh spinach wilts right into the warm mixture, adding a pop of bright color. A final dusting of Parmesan cheese melts over the top, creating a savory finish you'll crave. It's a comforting, meatless main that pairs perfectly with crusty bread for soaking up the savory sauce.
Equipment
- Skillet
- Stovetop
Ingredients
- 2 tablespoons olive oil
- 1 package (8 oz) sliced fresh mushrooms (3 cups)
- 1 medium onion, chopped (½ cup)
- 2 cloves garlic, finely chopped
- ¾ teaspoon dried oregano leaves
- ½ cup vegetable broth (from 32-oz carton)
- 1 tablespoon cornstarch
- 1 can (15.8 oz) great northern beans, drained, rinsed
- 1 can (15.5 oz) chick peas (garbanzo beans), drained, rinsed
- 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
- 4 cups coarsely chopped spinach or baby spinach leaves (about 5 oz)
- ¼ cup shredded Parmesan cheese
Instructions
- 1Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms, chopped onion, garlic, and dried oregano. Cook for 3 to 5 minutes, stirring often, until the mushrooms soften and release their moisture.
- 2Whisk the vegetable broth and cornstarch together in a small bowl until smooth. Doing this separately prevents the cornstarch from clumping so you don't get lumps in the hot skillet.
- 3Pour the drained great northern beans, chickpeas, undrained diced tomatoes, and the broth mixture into the skillet. Bring the liquid to a boil and cook for 1 minute until the sauce thickens and bubbles.
- 4Stir in the chopped spinach. Continue cooking for 1 to 2 minutes until the spinach wilts completely. Remove from heat and top with shredded Parmesan cheese before serving.
Notes
- Swap: You can substitute baby kale, chopped turnip greens, mustard greens, or beet greens for the spinach. Just cook them a minute or two longer so they wilt properly.
- Tip: Always rinse and drain canned beans for sautés. It removes the starchy processing liquid so your final sauce doesn't look cloudy.
- Serving: Pair this hearty skillet with thick slices of toasted crusty bread to soak up the savory tomato broth.
Recipe Details
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