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 min
  • Total Time 20 min
  • Servings 6

Ingredients

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.

Expert Tips

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
435
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3g,
3%
),
Cholesterol
10mg
10%;
Sodium
650mg
650%;
Total Carbohydrate
70g
70%
(Dietary Fiber
17g
17%
),
Protein
31g
31%
;
% Daily Value*:
Iron
54%;
Exchanges:
4 Starch; 2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.