Sun-Dried Tomato White Bean Skillet with Garlic Bread
Adapted from a recipe originally published on: https://plantbasedrdblog.com/2021/10/white-bean-skillet/
Easy White Bean Skillet for the Family
Weeknights always feel like a rush, so if I can manage to bang out a quick dinner meal, then it's always a victory. I've been pretty addicted to this Chili Lime Tofu Skillet and now I can add this White Bean Skillet meal to the list because it's even easier to make. For those days where you just don't know what to make and you have less than 30 minutes, make this dish for the family.
Why You'll Love This Recipe
- Warm and hearty. Between the white beans and the rich tomato sauce, this meal is already filling and satisfying. Along with the garlic bread on sprouted bread, this meal is also very nutritious.
- Minimal chopping. If there's less chopping involved it's always a win. All you need to do is chop the onion, dice the garlic and parsley. Make sure your jar of sun-dried tomatoes is already pre-sliced and you're pretty much good to go.
- Perfect weeknight meal. Only 20 minutes to cook, and with there not being much chopping it's easy to put together during a busy weeknight.
- Family-friendly. Pair this meal off with some easy garlic bread and it's a true winner. It pairs perfectly with the robust flavours of the creamy tomato sauce and smoky paprika.
Family Friendly Bread That's Good for You
Nothing is quite as rewarding as when you nail a recipe that everyone in the family loves. And serving it with good quality bread makes it even more special in my opinion. The smell and the comfort it provides always makes me extra happy. So being able to translate that into a bread that also can nourish those I love checks all the boxes.
Making this garlic bread on some Organic Spouted Power Soft Wheat Bread was a no-brainer. Hearty and soft, which makes this the perfect option for smearing this delicious garlic bread spread on. It has a nice mild flavour compared to other whole grain breads, so even picky eaters will find reason to love it and get their whole grains in.
Extra benefits? Yes, please! Sprouting unlocks vitamins and minerals, makes protein and starches easier on our tummies. A lot of this has to do with the fact that sprouting reduces enzymes that block our ability to absorb certain nutrients and also changes the amount and type of fiber in your whole grains. Oh, and that change we see in the starches and fibers also impacts flavour, so this sprouting process naturally provides a more subtle sweetness and complex flavour to the bread.
Key Ingredients and Swaps
- White Beans: I used 2 cans that were low sodium. Rinse and drain well before using. You can also use chickpeas if desired.
- Sun-dried Tomatoes Packed in Oil: I love getting jars that are already pre-sliced and flavoured in Italian Herbs. Saves some extra steps and also adds great flavour.
- Tahini: This helps add creaminess to our sauce and keeps the meal nut-free, but if you are not allergic to nuts, you can also use a little cashew butter or coconut milk as a sub.
- Balsamic Vinegar: Use good quality vinegar if you can. If you are not a fan of balsamic, you can also use apple cider vinegar or some lemon juice at the end.
- Soft Wheat Sprouted Bread: ThisOrganic Sprouted Power bread from Silver Hills is hearty, mild, and perfect for making this delicious garlic bread to pair with the skillet.
Ingredients for the Skillet
- 2 tsp avocado oil
- 1/2 medium onion, diced
- 4 cloves garlic, minced
- 1/3 cup sliced sun-dried tomatoes packed in oil
- 2 tsp smoked paprika
- 2 tsp dry basil
- 1, 15 oz can fire-roasted tomatoes
- 2 cans
- 3 Tbsp tahini
- 2 cups kale, cut into bite-size pieces or spinach
- 1 tbsp balsamic vinegar
- 1 cup vegetable broth or water
- Salt and pepper to taste
Ingredients for the Easy Vegan Bread Sticks
- 3 – 4 slices of Whole Grain Sprouted Bread
- 2 – 3 Tbsp vegan butter, room temperature
- 1 Tbsp minced parsley
- 1 clove garlic, minced well
- 1 Tbsp vegan cheese
Tips for Making This Easy Vegan Dinner
- Taste and adjust the seasonings as desired. I like to salt my onions in the beginning and because I know there is salt in the sun-dried tomatoes and the vegetable broth, I'll wait once the stew simmers to taste and adjust.
- If concerned about sodium, use water or a low sodium broth to simmer your beans.
- Allow your vegan butter to come to room temperature before adding the additional ingredients to mix. Having it soften will make mixing and spreading the butter onto the bread much easier
- Heat up a large sauté pan to medium heat and add in your oil.
- Add the onion with a pinch of salt and sauté until translucent.
- Stir in the garlic and sauté until fragrant, then add the sun-dried tomatoes and continue to saute for a minute.
- Add the paprika, basil and canned tomatoes and stir well.
- To the pan, add in the white beans, tahini, balsamic vinegar and broth. Once combined well, bring to a low simmer and allow to cook for about 8-10 minutes, stirring on occasion and adjust salt and pepper to taste.
- As the skillet simmers, make the garlic bread. Start by combining the butter, garlic, herbs and a pinch of salt and set aside.
- Cut your bread in half, and spread the mixture over each slice of bread generously. Top with a sprinkle of vegan cheese and place in a toaster oven to toast for 5 minutes or until golden and the cheese begins to melt.
- Serve the stew with the fresh garlic bread and enjoy.
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