Crunchy Bean Skillet

Crunchy Bean Skillet

You won't miss the meat in this 20 minute skillet supper recipe packed with beans and tomatoes - dress with walnuts for the added crunch!

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

6

servings

3
cans (15 to 16 ounces each) cannellini beans, rinsed and drained
1
jar (14 ounces) tomato pasta sauce (any variety)
2
medium stalks celery, sliced (1 cup)
4
medium green onions, sliced (1/4 cup)
1
teaspoon parsley flakes
1
teaspoon dried basil leaves
1/2
teaspoon dried oregano leaves
1
cup shredded mozzarella cheese (4 ounces)
1/2
cup coarsely chopped walnuts, toasted* if desired
  1. Mix all ingredients except cheese and walnuts in 10-inch nonstick skillet. Heat to boiling; reduce heat. Sprinkle with cheese.
  2. Cover and simmer 3 to 5 minutes or just until cheese is melted. Sprinkle with walnuts.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*How to toast nuts:
Cook nuts in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Or bake uncovered in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown.
Come & eat!:
This skillet dish also looks great if you use several varieties of beans. A colorful combination to try is one can each of cannellini, kidney and black beans.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 435
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3g,),
  • Cholesterol 10mg;
  • Sodium 650mg;
  • Total Carbohydrate 70g
    • (Dietary Fiber 17g,
  • Protein 31g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 2 Vegetable;
    • 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.