Sun-Dried Tomato White Bean Skillet with Garlic Bread
Ingredients
For the White Bean Skillet:
- 2 tsp avocado oil
- ½ medium onion , diced
- 4 cloves garlic , minced
- ⅓ cup sliced sun-dried tomatoes packed in oil
- 2 tsp smoked paprika
- 2 tsp dried basil
- 1 can (425 g / 15 oz) fire-roasted tomatoes
- 2 cans (398 ml / 14 fl oz) cannellini beans, rinsed and drained
- 3 Tbsp tahini
- 2 cups kale , cut into bite-size pieces (or spinach)
- 1 Tbsp balsamic vinegar
- 1 cup vegetable broth or water
- to taste salt and pepper
For the Easy Vegan Bread Sticks:
- 3 – 4 slices Silver Hills Sprouted Bakery Organic Soft Wheat bread
- 2 – 3 Tbsp vegan butter (room temperature)
- 1 Tbsp fresh parsley , minced
- 1 clove garlic , minced well
- 1 Tbsp vegan cheese , grated
Instructions
- 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 sauté 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.