Sun-Dried Tomato White Bean Skillet
Ingredients
- 2 tsp avocado oil
- 1/2 medium onion, diced
- 4 cloves garlic, minced
- 1/3 cup sliced sun-dried tomatoes packed in oil
- 2 tsp smoked paprika
- 2 tsp dry basil
- 1, 15 oz can fire roasted tomatoes
- 2 cans cannellini beans, rinsed and drained
- 3 tbsp tahini
- 2 cups kale, cut into bite-size pieces or spinach
- 1 tbsp balsamic vinegar
- 1 cup vegetable broth or water
- Salt and pepper to taste
Preparation
Heat up a large sauté pan to medium heat and add in your oil.
Add the onion with a pinch of salt and sauté until translucent.
Stir in the garlic and sauté until fragrant, then add the sun-dried tomatoes and continue to sauté for a minute.
Add the paprika, basil, and canned tomatoes, and stir well.
To the pan, add in the white beans, tahini, balsamic vinegar, and broth. Once combined well, bring to a low simmer and allow to cook for about 8-10 minutes, stirring occasionally and adjust salt and pepper to taste.
Stir in your kale and let it wilt for about 5 minutes before serving.
