Lemony White Bean Pepper Skillet
Creamy white beans simmer with sweet peppers, tomatoes, and lemon for a fast skillet dinner with plenty of texture.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (164 reviews)
INSPIRED BY
An original pantry dinner built around creamy beans, sweet peppers, and the bright finish of lemon.
Story
Casey reaches for this skillet when dinner needs to feel generous but the grocery list is short. The peppers melt into a sweet, savory base, and the beans turn creamy without any extra fuss. Lemon keeps the whole pan bright, while toast gives the sauce somewhere to go. It is the kind of dinner that makes pantry cooking feel like a plan.
By Casey
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, thinly sliced
- 2 red bell peppers, sliced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cans cannellini beans, drained and rinsed
- 1 cup vegetable broth
- 1/2 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1 lemon, zested and juiced
- 1/4 cup chopped fresh parsley
- 4 slices crusty sourdough bread
- 1/4 cup grated Parmesan
- Kosher salt and black pepper
Instructions
- Warm olive oil in a large skillet over medium heat and cook the onion and peppers with a pinch of salt until softened, about 8 minutes.
- Add garlic, tomato paste, smoked paprika, and red pepper flakes, then stir until the paste darkens and smells sweet, about 1 minute.
- Add beans and vegetable broth, bring to a gentle simmer, and cook until the broth thickens around the beans, 8 to 10 minutes.
- Toast the sourdough slices in a dry skillet or toaster until crisp, then rub them with a cut garlic clove if desired.
- Stir lemon zest, lemon juice, parsley, and black pepper into the beans, then taste and adjust the salt.
- Spoon the beans into shallow bowls, top with Parmesan, and serve with the toasted bread for dipping.
Chef Tips
- Mash a few beans against the side of the skillet to thicken the sauce naturally.
- Use any mild sweet pepper blend you have on hand.
- Add a handful of baby spinach during the last minute for extra greens.
- Toast the bread while the beans simmer to keep the meal moving.
Cook's Notes
- Rinse the beans well so the sauce stays clean and bright.
- Keep the simmer gentle to prevent the beans from breaking down too much.
- Add the lemon after the beans thicken for the freshest flavor.
- Refrigerate leftovers for up to 3 days and reheat with a splash of broth.