Creamy Vegan Tuscan White Bean Skillet

Name: Creamy Vegan Tuscan White Bean Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Deutsch
Ingredients: 2 cans cannellini beans, drained; 1 onion, chopped; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes; 1 cup coconut milk (canned); 3 cups kale, chopped; 1 tsp dried oregano; 1 tbsp olive oil; Salt and pepper

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Celebrate Veganuary with this Creamy Vegan Tuscan White Bean Skillet. It’s a hearty, one-pan meal that delivers massive flavor without any dairy. Cannellini beans provide a creamy texture and plenty of protein, simmered with garlic, onion, sun-dried tomatoes, and earthy kale. Coconut milk or a plant-based cream alternative creates a luscious sauce that binds it all together. Served with crusty bread to mop up the sauce, this dish is comfort food at its finest—simple, wholesome, and delicious.

speichern

A skillet filled with creamy white beans, kale, and tomatoes on a stone trivet

Prep Time10 min

Cook Time20 min

Servings3 servings

Equipment

Large skilletWooden spoonCan opener

Instructions

1
Sauté onion and garlic in olive oil until soft.
2
Add the sun-dried tomatoes and oregano, cooking for another minute.
3
Stir in the beans and coconut milk. Bring to a gentle simmer.
4
Add the chopped kale and cover the pan for 2-3 minutes until the kale is wilted.
5
Season with salt and pepper and serve warm.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.