Tuscan White Bean Skillet

One skillet worth of dishes makes this dish a must try! Deceptively flavorful, SO filling, and great reheated, you’ll be adding this to your weekly meal plan in no time!

TUSCAN WHITE BEAN SKILLET

Olive oil (enough to drizzle bottom of pan)

1 medium onion, diced

1 cup diced button mushrooms

4 cloves garlic, minced

1 cup sun-dried tomatoes

2 15oz cans canellini beans, drain and rinse

1 can fire roasted tomatoes

2 tbsp Mikes Hot Honey

Drizzle of balsamic vinegar

Herbs to taste (I used fresh oregano, thyme, and basil, and sprinkled herbs de provonce)

Red pepper flakes, salt, and pepper to taste

Sauté onions and mushrooms with olive oil until onions become translucent. Add sun dried tomatoes abs garlic and sauté for 3-4 more minutes. Add beans, canned tomatoes, honey, balsamic vinegar, and spices. Simmer while covered around 10 minutes. Serve with crusty bread and enjoy!

We served our bean skillet with bread and crispy oven roasted kale. I just know you will love it!