Crunchy Bean Skillet

  • Prep 10 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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