Herbed White Bean and Tomato Skillet

Cannellini beans braised in rich herb-infused crushed tomatoes with garlic, served over soft golden polenta.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $1.76/serving

Dietary

• Vegetarian
• Vegan
• Pescatarian
• Gluten-Free
• Dairy-Free
• Egg-Free
• Nut-Free
• Soy-Free
• Low-Fat
• High-Fiber
• Low-Sugar
• Low-Cholesterol
• Low-Saturated-Fat
• Low-Calorie

Tags

• sauté
• comfort food
• healthy
• classic
• budget-friendly
• fresh

Ingredients

• 3 can cannellini beans (rinsed and drained)
• 1 can crushed tomatoes
• 4 clove garlic (minced)
• 1.5 tablespoon olive oil
• 1.5 teaspoon dried basil
• 1 teaspoon dried oregano
• 1.5 cup gluten-free polenta (quick-cooking)
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh basil (chopped)

Instructions

1. Bring 6 cups of water to a boil in a medium pot with 1/4 teaspoon of the salt. Slowly whisk in the polenta, reduce heat to low, and stir constantly for 5 minutes until thick and creamy.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the crushed tomatoes, drained cannellini beans, dried basil, dried oregano, black pepper, and remaining salt. Stir to combine.
4. Simmer the tomato bean mixture gently for 10 minutes until the flavors meld and the sauce thickens slightly.
5. Spoon the warm polenta into shallow bowls, top generously with the braised white beans, and garnish with fresh basil.

Notes

Polenta thickens as it cools; stir in a splash of warm water when reheating.

Nutrition (per serving)

• Calories: 293
• Protein: 14.8 g
• Carbohydrates: 48.9 g
• Fat: 3.5 g
• Fiber: 15.5 g
• Sodium: 1107 mg
• Saturated Fat: 0.5 g
• Sugar: 8.2 g