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Crunchy Bean Skillet

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  • Prep 10 min
  • Total 20 min
  • Servings 6
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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!
Updated Oct 6, 2010
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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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

435 Calories, 11g Total Fat, 31g Protein, 70g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% 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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