Description
This Mediterranean White Bean Skillet is a wholesome and flavorful one-pan dish packed with nutritious vegetables, beans, and greens. Featuring tender fingerling potatoes, broccoli rabe, sun-dried tomatoes, and pecorino romano cheese, it offers a vibrant balance of smoky, tangy, and savory flavors inspired by the Mediterranean diet. Perfect for a healthy and satisfying meal, this skillet combines fresh ingredients and aromatic herbs for a deliciously hearty vegetarian entrée.
Ingredients
Scale
Vegetables
- 1 bunch broccoli rabe (rapini), rinsed
- 1 large leek, sliced thinly into quarter moons
- 4 small fingerling potatoes, sliced into 1/8″ disks
- 1 small bulb fennel, chopped
- 3 cloves garlic, minced
- 1 large roasted red pepper, chopped
- 1 handful fresh spinach, chopped
Pantry
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 15 ounces canned crushed or diced tomatoes (with juices)
- 15 ounces canned Great Northern or Cannellini beans, drained and rinsed
- 1/2 cup chopped sun-dried tomatoes
- 1 tablespoon nonpareil capers
- 2 teaspoons Italian blend herbs (such as oregano, basil, thyme)
- Kosher salt, to taste
Garnish
- Pecorino romano cheese, grated (about 1/4 cup for garnish)
- Fresh parsley, minced (for garnish)
Instructions
- Prepare the broccoli rabe: Blanch the broccoli rabe in boiling water for 2 minutes to soften slightly. Immediately transfer to a large bowl of ice water to stop the cooking process. Wring out the excess water and dry thoroughly on paper towels. Chop into bite-sized pieces and set aside.
- Sauté the aromatics and potatoes: Heat olive oil in a 10 to 12-inch skillet over medium heat until shimmering. Add the sliced leeks and fingerling potato disks. Cook while stirring occasionally until the leeks become soft and translucent. Then add the chopped fennel and minced garlic; sauté just until the garlic becomes fragrant, about 30 seconds.
- Create tomato paste and paprika base: Push the cooked vegetables to one side of the skillet. Add a small splash of olive oil to the cleared side of the pan. Spoon the tomato paste into the oil and sprinkle smoked paprika over it. Stir constantly until a fragrant tomato-paprika paste forms, then mix this paste evenly into the cooked vegetables.
- Add tomatoes, beans, and flavorings: Pour in the canned crushed or diced tomatoes with their juices, add rinsed beans, chopped roasted red pepper, sun-dried tomatoes, capers, Italian herb blend, and a generous pinch of kosher salt. Stir well to combine all ingredients thoroughly.
- Simmer the mixture: Reduce the heat to medium-low to prevent the tomatoes from sputtering. Let the skillet simmer uncovered for about 15 minutes, or until the fingerling potato slices are tender enough to be easily crushed with a fork.
- Add greens and finish cooking: Stir in the blanched broccoli rabe and chopped fresh spinach. Cook for just a few minutes until the spinach wilts, blending the flavors and textures.
- Garnish and season: Sprinkle pecorino romano cheese and minced fresh parsley over the skillet. Taste and adjust salt as needed to enhance the flavors.
- Serve: Serve warm, offering extra pecorino cheese and parsley on the side for guests to add as desired.
Notes
- This dish is inspired by the Mediterranean diet, focusing on fresh vegetables, legumes, and healthy fats.
- All cooking happens in one skillet, making it a simple and easy meal option with minimal cleanup.
- The broccoli rabe can be substituted with kale or Swiss chard if preferred.
- Sun-dried tomatoes add a concentrated sweet tang that balances the savory flavors perfectly.
- Adjust the smoked paprika amount to control the smokiness intensity.
- For a vegan version, omit the pecorino romano cheese or swap with a plant-based alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 278 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 5 mg
