A hearty and flavorful White Beans Skillet with sautéed vegetables and aromatic herbs, perfect for a quick, nutritious, and comforting meal.

Scale

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 can (15 oz) white beans, drained and rinsed

1/2 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/4 teaspoon crushed red pepper flakes (optional)

Salt and black pepper, to taste

1/2 cup vegetable or chicken broth

2 tablespoons chopped fresh parsley

Lemon wedges, for serving

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1. Heat olive oil in a large skillet over medium heat.

2. Add chopped onion and red bell pepper. Cook 5–6 minutes until softened.

3. Stir in garlic, smoked paprika, dried thyme, and crushed red pepper flakes (if using). Cook 1–2 minutes until fragrant.

4. Add drained white beans. Season with salt and black pepper.

5. Pour in the broth and simmer 5–7 minutes until flavors meld.

6. Stir in chopped fresh parsley.

7. Serve warm with lemon wedges.

Add spinach, kale, or chard for extra greens.

Serve over rice, quinoa, or mashed potatoes for a complete meal.

Add roasted vegetables or protein for a heartier dish.

Top with grated parmesan or crumbled feta for extra flavor.

Store in the fridge for up to 3 days; reheat gently.