Tuscan White Bean Skillet

 

Ingredients

• 2 tablespoons extra virgin olive oil (divided)
• 8 ounces brown mushrooms (sliced)
• 1 1/2 cups diced yellow onion (about 1 large onion)
• 3 cloves garlic (minced)
• 2/3 cup drained and chopped oil-packed sun-dried tomatoes
• 2 cans (14.5 ounces each) fire-roasted diced tomatoes
• 2 cans (14.5 ounces each) drained and rinsed cannellini beans
• 1 can (14.5 ounces) quartered artichoke hearts (rinsed)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon sugar
• Parsley for garnish

Instructions

1. Brown the Mushrooms: Heat 1 tablespoon of olive oil in a 10" or 12" cast iron skillet over medium-high heat. Add mushrooms in a single layer and brown for 1-2 minutes per side. Transfer to a bowl and repeat with remaining mushrooms.

2. Sauté Onions and Garlic: Add the remaining tablespoon of olive oil to the skillet. Sauté onions until lightly browned (about 3 minutes). Add garlic and sun-dried tomatoes; cook until fragrant and softened (about 2 minutes).

3. Add Remaining Ingredients: Stir in diced tomatoes, cannellini beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar. Cover and reduce heat to medium. Simmer for about 10 minutes until hot.

4. Combine and Heat Through: Return the mushrooms to the skillet and cook for an additional 1-2 minutes to heat through.

5. Garnish and Serve: Garnish with chopped parsley and serve with crusty bread.

Storage

• Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Can be frozen for up to 3 months. Thaw and reheat in a skillet or microwave. Add a little water or broth if it seems dry.

Enjoy your hearty, flavorful Tuscan White Bean Skillet!