Mediterranean White Bean and Basil Skillet
This creamy white bean and basil skillet transforms humble pantry ingredients into an elegant Mediterranean dish. Fragrant fresh basil and garlic infuse tender cannellini beans with incredible flavor, creating a versatile dish that works as both a main course or side.
Ingredients
- 2 15 oz cans cannellini beans, drained and rinsed
- 2 cups fresh basil leaves loosely packed
- 4 cloves garlic minced
- ¼ cup extra virgin olive oil
- 1 medium lemon juiced
- ½ cup vegetable broth
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons pine nuts toasted (optional garnish)
Instructions
- Drain and rinse the cannellini beans in a colander. Set aside.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant but not browned.
- Add the drained beans to the skillet along with the vegetable broth.
- Season with salt and black pepper, stirring gently to combine.
- Simmer for 8-10 minutes until the beans are heated through and have absorbed some of the flavors.
- Remove from heat and stir in the fresh basil leaves and lemon juice.
- Let stand for 2 minutes to allow the basil to wilt slightly and flavors to meld.
- Garnish with toasted pine nuts if desired.
Notes
- For extra creaminess, gently mash about ¼ of the beans with the back of your spoon.
- Use the highest quality olive oil you can find for the best flavor.
- Fresh basil is essential - dried basil won't provide the same bright flavor.
- If using dried beans instead of canned, use 1 cup dried beans soaked overnight and cooked until tender.
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Nutrition Information (per serving)
Nutrient Amount Calories 285 Protein 12g Fat 12g Carbohydrates 35g Fiber 8g Sugar 2g Sodium 580mg Iron 4mg Calcium 85mg