White Bean Skillet with Speedy Herb Sauce
Flavourful and fast, this easy white bean skillet with zucchini and tomatoes is tossed with a speedy herb sauce. A complete plant-based dinner in 20 minutes!
Equipment
- Food Processor or bullet blender
Ingredients
White Bean Skillet
- 1 tablespoon extra virgin olive oil
- 1 medium zucchini diced, about 3 cups
- 1 pint cherry tomatoes
- 1 medium shallot thinly sliced
- ½ cup water
- 3 14 oz cans white beans I like butter beans, but use any kind!
Chermoula-inspired herb sauce
- 2 cups lightly packed cilantro leaves and tender stems, about 1 bunch
- ½ cup lightly packed mint leaves
- 2 large cloves garlic peeled and smashed
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon sweet paprika or try smoked paprika!
- ½ teaspoon ground cumin
- ¼ teaspoon dried chile flakes
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
Instructions
- In a small food processor or bullet blender, add the cilantro, mint, garlic, coriander, salt, cumin, paprika, chile flakes, oil and lemon juice and blitz until it looks like a thick, loose pesto. Set aside.
- In a large skillet, heat oil over medium high heat and add zucchini. Let cook mostly undisturbed, turning once, until browned about 5 minutes. Season with salt and pepper.
- Add the cherry tomatoes and shallots and stir constantly for 1 minute. Add water and let it simmer for 3 minutes then use the back of your spatula to carefully press the tomatoes to help them burst.
- Turn heat down to medium low, add the white beans and sauce and let cook for 5 minutes, stirring occasionally.
- Ladle into bowls and serve with crusty sourdough bread.
Notes
Using precooked beans? You'll need 4 1/2 cups of cooked beans.
Don't love cilantro? Use flat leaf parsley!