Creamy Bean Skillet
A warm and creamy dish featuring cannellini beans, spinach, and artichokes, perfect for a cozy weeknight dinner or meal prep.
Ingredients
Main Ingredients
- 1 can cannellini beans, drained and rinsed
- 2 cups fresh spinach
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup vegetable broth
- 1 cup heavy cream or coconut milk Substitute for a lighter dish
- 2 cloves garlic, minced
- 1 medium onion, chopped
- to taste salt and pepper
- for sautéing olive oil
Instructions
Cooking
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Incorporate the minced garlic and sauté for an additional minute.
- Stir in the cannellini beans and chopped artichokes. Cook for another 5 minutes until they're warmed through.
- Pour in the vegetable broth and add the heavy cream (or coconut milk). Stir well and bring to a gentle simmer.
- Add the fresh spinach to the skillet, pushing it down gently into the creamy mixture.
- Season with salt and pepper to taste, stirring until all flavors are combined.
- Serve warm in bowls, possibly paired with crusty bread or grains.
Notes
For meal prep, store in airtight containers in the fridge for up to 5 days. You can also add varied proteins to enhance the dish.