Description
This is one of my favorite white bean recipes! This one-pan white bean skillet dinner with artichoke hearts, spinach, goat cheese and leeks comes together in 30 minutes. It’s a cozy, satisfying meal perfect for any night of the week.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 leeks, chopped
- 4 garlic cloves, minced
- 2 x 14-ounce cans white cannellini beans, drained (great Northern beans, cannellini beans, navy beans, butter beans, corona beans, lima beans) about 3 cups cooked beans
- 14-ounce can of artichoke hearts, drained and chopped (about 1 ¼ cups)
- tablespoons fresh thyme, chopped if needed
- 1 tablespoon lemon zest
- 1/2 cup vegetable broth or chicken broth
- 4 cups baby spinach, chopped
- 1/4 teaspoon black pepper
- salt to taste (amount will vary depending on your broth and if your beans are salted)
- 6 ounces of goat cheese, or sub creamy vegan cheese
Instructions
- Preheat oven to 350°F
- Saute aromatics. In an oven safe large skillet or brasier, over medium heat, add olive oil, leeks and garlic saute for 5 minutes until tender and fragrant. Turn off heat.
- Combine all ingredients. Stir in beans, artichoke hearts, thyme, lemon zest, broth, spinach, pepper, salt, and half of the goat cheese. Distribute the remainder of the goat cheese on top.
- Bake for 15- 20 minutes until warmed through. Broil for a few minutes to brown the goat cheese if desired.
- Serve with lemon wedges and Aleppo flakes if desired.
Notes
Store leftovers in the fridge for 4 days in a sealed airtight container.
Cook basic white beans from scratch
- Stovetop: Soak 1-2 cups white beans 8 hours or overnight, drain, then bring to a boil then simmer in fresh water uncovered for 30 minutes, add 1-2 teaspoons salt continuing cooking, checking every 30 minutes until tender.
- Instant Pot: My preferred method is to soak the beans first (they’ll cook faster, more evenly, and are easier to digest), add salt and water to just cover and cook on high pressure for 12 minutes. For unsoaked beans- cover with water (about 3 cups water and 1/2 teaspoon salt per 1 cup beans), cook on high pressure for 25–30 minutes.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 334
- Sugar: 3.3 g
- Sodium: 295.9 mg
- Fat: 17.6 g
- Saturated Fat: 7.3 g
- Carbohydrates: 29.9 g
- Fiber: 8.6 g
- Protein: 17.2 g
- Cholesterol: 19.6 mg
