What are the best beans for White Bean Skillet with Speedy Herb Sauce?

Butter beans are an excellent choice because their large size and creamy interior give the dish a substantial, satisfying texture. They also tend to hold their shape well as the skillet cooks. However, you don't need butter beans to make White Bean Skillet with Speedy Herb Sauce . Cannellini beans, navy beans, or white kidney beans can all be used successfully. If you're starting with home-cooked beans rather than canned ones, use approximately 4 1/2 cups of cooked white beans. Whatever variety you choose, make sure the beans are already fully cooked and tender before adding them to the skillet.

Can I make the speedy herb sauce without cilantro?

Yes. Flat-leaf parsley is an easy substitute for cilantro and works particularly well with the garlic, lemon, cumin, coriander, paprika, and mint in the herb sauce. You can also experiment with other tender fresh herbs. Basil can replace some of the mint for a slightly sweeter and more familiar flavor profile. The goal is to keep the sauce fresh, bright, and herbaceous so it contrasts with the creamy white beans and sweet, jammy tomatoes.

What can I serve with this white bean skillet?

Crusty sourdough bread is one of the best accompaniments for White Bean Skillet with Speedy Herb Sauce because it soaks up the flavorful tomato juices and green herb sauce. For a more substantial dinner, serve the skillet with rice, quinoa, roasted potatoes, or pasta. A crisp green salad or simply dressed leafy greens can provide a fresh contrast. For toppings, try vegan Parmesan, freshly chopped herbs, lemon zest, extra chile flakes, or a drizzle of extra virgin olive oil.

Easy White Bean Skillet with Speedy Herb Sauce

Name: White Bean Skillet with Speedy Herb Sauce
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Cuisine: North African-Inspired
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium zucchini, diced, about 3 cups; 1 pint cherry tomatoes; 1 medium shallot, thinly sliced; 1/2 cup water; 3 cans (14 oz each) white beans, drained, preferably butter beans; Salt and black pepper, to taste; 2 cups lightly packed fresh cilantro leaves and tender stems, about 1 bunch; 1/2 cup lightly packed fresh mint leaves; 2 large garlic cloves, peeled and smashed; 1 teaspoon ground coriander; 1/2 teaspoon salt; 1/2 teaspoon sweet paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon dried chile flakes; 1 tablespoon freshly squeezed lemon juice; 3 tablespoons extra virgin olive oil

Description

A flavorful 20-minute White Bean Skillet with Speedy Herb Sauce made with creamy white beans, browned zucchini, juicy cherry tomatoes, shallot, and a fresh chermoula-inspired cilantro and mint sauce. This easy one-pan plant-based dinner is vegan, gluten-free, nut-free, and packed with fiber and plant-based protein.

Ingredients

Scale

1 tablespoon extra virgin olive oil
1 medium zucchini, diced, about 3 cups
1 pint cherry tomatoes
1 medium shallot, thinly sliced
1/2 cup water
3 cans (14 oz each) white beans, drained, preferably butter beans
Salt and black pepper, to taste
2 cups lightly packed fresh cilantro leaves and tender stems, about 1 bunch
1/2 cup lightly packed fresh mint leaves
2 large garlic cloves, peeled and smashed
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon dried chile flakes
1 tablespoon freshly squeezed lemon juice
3 tablespoons extra virgin olive oil

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Instructions

Add the cilantro, mint, garlic, ground coriander, salt, paprika, cumin, chile flakes, lemon juice, and 3 tablespoons olive oil to a small food processor or bullet blender. Blend until finely chopped and the mixture resembles a thick, loose pesto. Set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced zucchini and cook mostly undisturbed, turning once, until browned, about 5 minutes. Season lightly with salt and black pepper.
Add the cherry tomatoes and thinly sliced shallot. Stir constantly for about 1 minute.
Pour in 1/2 cup water and simmer for about 3 minutes. Carefully press the softened tomatoes with the back of a spatula or spoon to help them burst and release their juices.
Reduce the heat to medium-low. Add the drained white beans and prepared herb sauce, stirring gently to combine.
Cook for about 5 minutes, stirring occasionally, until the beans are heated through and coated with the tomato juices and herb sauce.
Taste and adjust the seasoning if needed. Serve warm in bowls, preferably with crusty sourdough bread, rice, roasted potatoes, quinoa, or pasta.

Notes

Butter beans work especially well because they are large, creamy, and hold their shape, but cannellini beans, navy beans, or white kidney beans can also be used.
If using home-cooked beans instead of canned beans, use approximately 4 1/2 cups cooked white beans.
If you do not like cilantro, substitute an equal amount of flat-leaf parsley.
Basil can replace some or all of the mint for a different fresh-herb flavor.
Smoked paprika can be substituted for sweet paprika for a deeper, smokier taste.
Use plump, juicy cherry tomatoes for the best jammy texture and flavorful pan juices.
Allow the zucchini to cook mostly undisturbed so it browns instead of steaming.
Store leftovers in an airtight container in the refrigerator and reheat gently with a splash of water if needed.
Nutrition information is an approximate estimate and can vary depending on the brand and type of beans used.

Prep Time: 7 minutes
Cook Time: 13 minutes
Category: Dinner
Method: Stovetop
Cuisine: North African-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: Approximately 445 kcal
Sugar: Approximately 7 g
Sodium: Approximately 650 mg
Fat: Approximately 15 g
Saturated Fat: Approximately 2 g
Unsaturated Fat: Approximately 13 g
Trans Fat: 0 g
Carbohydrates: Approximately 62 g
Fiber: Approximately 13 g
Protein: Approximately 17 g
Cholesterol: 0 mg