Rustic Garlic and Tomato Bean Skillet with Spinach

Ingredients

- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 2 cups canned cannellini beans, drained and rinsed
- 1/2 cup water
- 3 cups baby spinach, packed
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
- 4 slices crusty bread

Instructions

1. Sauté the Garlic and Tomatoes:
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant, ensuring it doesn't burn.
- Add the halved cherry tomatoes and 1/2 teaspoon salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.

2. Prepare the Bean Mixture:
- Add the drained and rinsed cannellini beans to the skillet.
- Pour in 1/2 cup of water and stir gently to combine.
- Allow the mixture to simmer for about 10 minutes, stirring occasionally, until the beans are heated through and the mixture thickens slightly.

3. Incorporate Spinach and Seasonings:
- Gradually add the baby spinach, stirring until wilted, about 2-3 minutes.
- Stir in the lemon juice, remaining 1/2 teaspoon of salt, and black pepper. Adjust seasonings to taste if necessary.

4. Prepare the Crusty Bread:
- While the skillet mixture is simmering, lightly toast 4 slices of crusty bread on a stovetop grill pan or toaster until golden and crisp.

5. Serving:
- Divide the bean and tomato mixture evenly among serving plates.
- Serve each portion with a slice of toasted crusty bread on the side.

Total Time

PT25M
25 minutes

Type of Dish

Dinner

Keywords

Garlic and Tomato Beans, Spinach Recipes, Healthy Dinner, Vegetarian Skillet, Easy Dinner Recipe, Stove-Top Recipes, Quick Dinner, Rustic Dinner, Bean Skillet, Gourmet Dinner

Recipe Yield

Feeds 4 adults

Calories

Total calories: 1,200

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