This Sun-Dried Tomato White Bean Skillet is a delicious hearty meal that cooks up in just 20 minutes. Flavored with herbs and sun-dried tomatoes then served alongside with delicious garlic bread. An easy vegan dinner meal the whole family will love.
This post is sponsored by Silver Hills, but all opinions are my own.
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 and dice the garlic. 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 flavors 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 flavor 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 flavor, so this sprouting process naturally provides a more subtle sweetness and complex flavor 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 flavored in Italian Herbs. Saves some extra steps and also adds great flavor.
- 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 a 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: This Organic Sprouted Power bread from Silver Hills is hearty, mild and perfect for making this delicious garlic bread to pair with the skillet.
How to Make this Quick and Easy White Bean Skillet
Start by sautéing your onion. Once translucent, add in your garlic and sauté until fragrant.
Add in the sun-dried tomatoes and continue to sauté for about a minute before adding in the smoked paprika and herbs. Mix well then add in your canned tomatoes, beans, the balsamic vinegar, tahini, and vegetable broth.
Stir everything well and bring to a simmer to thicken. After 5 minutes, add in your kale and stir and continue to cook until kale has softened.
Making the Vegan Garlic Bread
Make sure your butter is at room temperature and soft. Then add in your herbs of choice plus the garlic and additional seasoning as desired. Mix them well to combine and set aside while you cut the bread.
I prefer to cut the bread in half as it is the perfect size, but you can also cut it into thinner pieces too. Take your bread halves and spread with the garlic butter mixture. If desired, sprinkle a little vegan cheese on top and then pop into the toaster oven to toast for about 4 minutes or until the edges are golden and the cheese starts to melt.
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.
- Warm your skillet before adding in the oil. This will allow the pot to be nice and warm, which will let the oil spread out more evenly in the pan, which will help prevent things from sticking.
- 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.
- Use a nice hearty sandwich bread like Silver Hills Sprouted Bread to make your garlic bread. It’s bread I already keep in the house for everyday use, and since it’s thicker and hearty, it makes it pretty versatile for recipes like this. If not using sprouted grain bread, slice up a loaf of crusty bread to use.
More Cozy White Bean Recipes
- Sautéed Garlic and Cauliflower Red Lentil Stew
- Black Bean and Butternut Squash Stew
- Chili Lime Tofu Skillet
- Curried Red Bean Skillet
- One-Skillet Toasted Garlic and Chickpea Orzo
Sun-Dried Tomato White Bean Skillet with Garlic Bread
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
This Sun-Dried Tomato White Bean Skillet is a delicious hearty meal that cooks up in just 20 minutes. Flavored with herbs and sun-dried tomatoes then served along side with delicious garlic bread.
- 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 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
- Salt and pepper to taste
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
- 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.
- Stir your kale into the stew during the last five minutes of cooking and let it wilt. Serve the stew with the fresh garlic bread and enjoy.
Taste and adjust the seasonings as desired through out the cooking process. The flavor will be dependent on the flavor of the sun-dried tomatoes and broth used.
If concerned about sodium, use water or a low sodium broth to simmer your beans.
Warm your skillet before adding in the oil. This will allow the pot to be nice and warm, which will let the oil spread out more evenly in the pan, which will help prevent things from sticking.
Allow your vegan butter to come to room temperature before adding the additional ingredients to make it easier to mix.
Use a nice hearty sandwich bread like Silver Hills Sprouted Bread or a nice crusty bread to make your garlic bread.
Keywords: white bean skillet, white bean recipes, easy vegan dinner
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
Sun dried tomatoes were yum with these beans. My home made sun dried tomatoes with these beans were and the hearty bread were awesome and so simple to put together.
Sun-dried tomatoes are just so yummy. So glad you enjoyed this Sarah and truly appreciate you making this. 🙂
I’m always looking for ways to use beans – this was an easy and delicious weeknight meal!
So glad to share this with you then. Beans are always on the mind in this household and always have to keep it interesting. So glad you enjoyed this. 🙂
So yummy and perfect for a crisp fall day! Perfect comfort food.
So grateful you made this and enjoyed it as well! Thank you so much Jen! 🙂
How many cannellini beans? 15 oz cans?
It’s about 1 1/2 cups of cooked beans.