Moreno Valley: Tomato and White Bean Skillet
This is the kind of dish that justifies buying tomatoes at the farmer's market, ripe, sweet summer tomatoes do the heavy lifting here, so you don't have to. It's ready in 30 minutes, needs only one pan, and tastes like you spent more time on it than you did. A weeknight winner.
Serves 4 as a main dish, or 6 as a side. Pairs well with crusty bread or over rice if you want to stretch it. Keeps well for leftovers, reheat gently on the stovetop.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1.5 pounds fresh tomatoes, roughly chopped (about 4-5 medium tomatoes)
- 1 can (15 ounces) white beans, drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 0.5 cup vegetable or chicken broth
- 2 cups fresh spinach or chopped kale
- 0.25 cup fresh basil, torn (or 1 tablespoon dried basil)
- 0.5 cup crumbled feta cheese (optional but good)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Add the chopped tomatoes, breaking them up slightly with your spoon as they cook.
- Stir in salt, pepper, oregano, and red pepper flakes.
- Add the broth and bring to a simmer.
- Let simmer for 8-10 minutes, stirring occasionally, until the tomatoes have mostly broken down and the sauce has thickened slightly.
- Add the drained white beans and stir to combine.
- Add the spinach or kale and stir until wilted, about 2 minutes.
- Taste and adjust salt and pepper if needed.
- Divide into bowls, top with torn basil and feta cheese if using, and serve.