Community recipe
Tomato-Braised White Beans with Garlicky Parmesan Crumbs
Creamy white beans simmer in a bright, savory tomato sauce and are finished with a crisp garlic-Parmesan crumb topping. It is a cozy one-skillet vegetarian supper with a satisfyingly crunchy twist.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 150 g baby spinaches, rinsed and thoroughly dried
- 1 yellow onion, finely diced
- 3 garlic cloves, peeled and finely grated or minced
- 40 g parmesan cheeses, finely grated
- 2 cannellini beans, drained and rinsed
- 1 lemon, zested and cut into wedges
- 100 g panko breadcrumbs
- 45 ml olive oils, divided
- 1 tsp kosher salt, divided
- 0.5 tsp black pepper, divided
- 1 tsp dried italian seasoning
- 2 crushed tomatos
- 240 ml vegetable broths
Make it
Instructions
- 01
Prepare the produce and crumb ingredients
Set a large skillet, a medium bowl, a cutting board, a chef’s knife, a microplane or fine grater, a can opener, and a colander by the stove. Rinse and thoroughly dry 150 g baby spinach; finely dice 1 each yellow onion. Peel and finely grate or mince 3 each garlic cloves. Finely grate 40 g Parmesan cheese. Drain and rinse 2 each cans cannellini beans in the colander, then let them drain while the sauce begins. Zest 1 each lemon and cut it into wedges. Measure 100 g panko breadcrumbs, 45 ml olive oil, 1 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp dried Italian seasoning. | Why: Having the vegetables dry, beans drained, and seasonings measured keeps the skillet cooking quick and prevents a watery sauce.
- 02
Toast the garlicky Parmesan crumbs
Place the dry large skillet over medium heat for 1 minute. Add 15 ml of the measured oil, then add the panko and cook, stirring frequently, for 3 to 4 minutes until evenly golden. Stir in the prepared garlic and cook for 30 seconds, just until fragrant. Remove the skillet from the heat; stir in the grated Parmesan, lemon zest, and one-quarter of the measured salt and pepper. Scrape the crunchy topping into the medium bowl and wipe out any loose crumbs from the skillet. | Why: Toasting before the sauce is made keeps the topping crisp and gives the garlic a mellow, fragrant flavor rather than a burnt one.
- 03
Build the tomato base
Return the wiped skillet to medium heat. Add the remaining 30 ml oil and the diced onion; cook, stirring occasionally, for 5 to 6 minutes until softened and lightly translucent. Add 2 each cans crushed tomatoes and 240 ml vegetable broth, then stir in the Italian seasoning and the remaining salt and pepper. Bring the sauce to a gentle simmer, scraping the skillet bottom, and cook uncovered until slightly thickened. | Why: Softening the onion first builds sweetness, while broth loosens the tomatoes into a sauce that can coat the beans.
- 04
Braise the beans and wilt the spinach
Stir the drained beans into the gently simmering tomato base. Cook uncovered, stirring once or twice, for 6 to 8 minutes, until the beans are hot through and the sauce clings to them. Fold in the dried spinach in two additions; cook for 1 to 2 minutes until just wilted but still bright green. Taste carefully and adjust only with the measured seasoning if needed. | Why: A brief simmer lets the beans absorb tomato flavor without breaking apart, and adding the spinach at the end preserves its color and texture.
- 05
Finish, rest, and serve
Turn off the heat and scatter the reserved garlicky Parmesan topping evenly over the skillet. Cover for 2 minutes to settle the sauce while keeping the crumbs mostly crisp. Uncover, spoon into four shallow bowls, and serve immediately with the prepared lemon wedges for squeezing at the table. | Why: A short rest thickens the sauce slightly, and the fresh lemon balances the rich beans and cheese.
