Sun-Dried Tomato White Bean Skillet with Garlic Bread
A rich, creamy white-bean skillet infused with sun-dried tomatoes, garlic, herbs, and a hint of lemon. Serve it hot with crispy garlic bread for the BEST comfort meal.
⏱️ Time Required
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
INGREDIENTS
For the Sun-Dried Tomato White Bean Skillet
2 tbsp olive oil (use oil from sun-dried tomato jar for extra flavor)
4–5 cloves garlic, minced
1 small onion, finely chopped
½–1 cup sun-dried tomatoes, chopped
2 cans white beans (cannellini or butter beans), drained & rinsed
½ cup vegetable broth or water
½ cup heavy cream OR coconut cream OR ⅓ cup Greek yogurt
½ tsp oregano
½ tsp thyme
½ tsp black pepper
Salt, to taste
¼–½ tsp chili flakes (optional)
2 tbsp lemon juice
¼ cup Parmesan or feta (optional)
Fresh basil or parsley, for garnish
For the Garlic Bread
1 baguette or 4 slices bread
2 tbsp olive oil
1 tbsp olive oil
3 cloves garlic, grated
½ tsp oregano
Salt, pinch
INSTRUCTIONS
STEP 1 — Make the Garlic Bread
1. Mix butter, olive oil, garlic, oregano, and pinch of salt.
2. Spread over bread slices.
3. Toast in a pan or oven (180°C) for 5–7 minutes until golden.
Set aside.
STEP 2 — Start the Skillet
1. Heat 2 tbsp olive oil in a pan over medium heat.
2. Add onion → sauté 2–3 minutes until soft.
3. Add garlic → cook 30 seconds.
4. Add chopped sun-dried tomatoes → sauté 1 minute.
STEP 3 — Add Beans + Sauce
1. Add white beans, broth, oregano, thyme, black pepper, and salt.
2. Simmer 3 minutes to soften beans.
3. Add cream (or yogurt).
4. Stir and cook until creamy (2–3 minutes).
STEP 4 — Finish with Flavor
Add:
- lemon juice
- Parmesan or feta (optional)
- fresh basil/parsley
- Let simmer 1 more minute.
STEP 5 — Serve
Spoon creamy white beans into bowls and serve with warm garlic bread for dipping.
TIPS
For extra richness: add 1 tbsp sun-dried tomato pesto.
To make it lighter: use Greek yogurt instead of cream.
Add spinach or kale at the end for veggies.
Add chili oil if you want a spicy kick.
Add shredded chicken or turkey for a high-protein bowl.
❓ frequently asked questions FAQ
1. Can I make this vegan?
Yes — use coconut cream + vegan butter + skip cheese.
2. Can I store it?
Yes — lasts 3 days refrigerated.
3. What beans work best?
Butter beans, cannellini, or navy beans all work.
Nutrition information
Calories: 350–420
Protein: 15g
Carbs: 35g
Fat: 16g
Fiber: 9g