dinner · american
Creamy White Bean Skillet with Spinach & Garlic Toast
Ingredients Tap to check off
Instructions
1
Adjust the oven rack to top position and preheat broiler on high to toast the artisan sourdough bread.
2
Set a 10-inch skillet over medium heat on the front burner for 2 minutes to warm up evenly.
3
While pan warms, rinse and drain cannellini beans, slice sun-dried tomatoes, and mince three garlic cloves on a cutting board.
4
Add one tablespoon olive oil to hot skillet, then stir in minced garlic, dried oregano, and sliced sun-dried tomatoes.
5
Sauté the aromatics for 1 to 2 minutes until sizzling, highly fragrant, and tomatoes soften slightly in the oil.
6
Add drained cannellini beans, vegetable broth, heavy cream, half the salt, and black pepper, stirring well to combine.
7
Simmer uncovered over medium-low heat for 6 minutes, lightly mashing a few beans with a wooden spoon until creamy.
8
Brush sourdough slices with remaining olive oil, season with remaining salt, and broil on baking sheet for 2 minutes until golden.
9
Flip toast, broil 1 minute more until crisp, remove from oven, and rub warm toasted surfaces with halved garlic clove.
10
Fold baby spinach and grated parmesan into bubbling beans, cooking 1 minute until spinach wilts into a glossy sauce.
11
Spoon creamy beans into two shallow bowls and serve immediately alongside warm, fragrant garlic sourdough toast for dipping.
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