CREAMY TUSCAN WHITE BEAN SKILLET
Caned beans become a creamy base in this one-pan meal
PREP TIME 5 MIN. – COOK TIME 30 MIN. READY IN 35 MIN. – SERVINGS 4
2 tbsp olive oil 3 cloves garlic, finely chopped 1 tsp crushed red pepper (optional) 1 pint cherry or grape tomatoes 1 (5 oz) pkg Nature’s Promise® Organic Baby Spinach
2 (15.5 oz) cans low- sodium cannellini beans, drained and rinsed ¾ cup low-sodium chicken broth ¼ cup heavy cream 2 tbsp sliced basil
STEP 1 Preheat oven to 425°F. In a 12-inch nonstick skillet, heat the oil on medium. Add the garlic and crushed red pepper, if using, and cook 30 sec., until fragrant. Add the tomatoes and cook 5–6 min., until burst, stirring occasionally. STEP 2 To skillet, in batches if needed, add the baby spinach. Cook 1–2 min., until wilted. Stir in the beans, chicken broth, and heavy cream. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook 12–15 min. on medium-low, until sauce has thickened. Add the basil to skillet and stir to combine.
TIP If desired, serve with ½ (13.5 oz) pkg frozen Texas toast or toasted French bread slices for dipping.
PER SERVING: 286 CALORIES, 14G FAT, 4G SATURATED FAT, 17MG CHOLESTEROL, 123MG SODIUM, 31G CARBOHYDRATE, 9G FIBER, 3G SUGAR, 11G PROTEIN
SAVORYONLINE.COM JANUARY/FEBRUARY 2025 25
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