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Creamy white bean skillet with sun-dried tomatoes in a blue-gray bowl
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Creamy White Bean Skillet Recipe

Tender cannellini beans, sun-dried tomatoes and spinach in a gently finished cream-and-Parmesan sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Main Course
Cuisine: American
Calories: 240
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 15-ounce cans cannellini beans drained; about 500 g total
  • 1 tablespoon olive oil 14 g
  • 1/2 cup diced onion 80 g
  • 2 garlic cloves minced; 6 g
  • 1/4 cup oil-packed sun-dried tomatoes drained and chopped; 40 g
  • 3/4 cup water 180 ml, plus small splashes if needed
  • 2 cups fresh spinach roughly chopped; 60 g
  • 1/4 cup whipping cream (30% fat) 60 ml
  • 1/4 cup finely grated Parmesan 24 g; vegetarian-rennet cheese if needed
  • 2 tablespoons torn basil about 3 g
  • 1/6 teaspoon fine salt about 1 g; adjust only after tasting

Equipment

  • 1 12-inch skillet
  • 1 Wooden spoon
  • 1 Fine grater
  • 1 Kitchen scale helpful for drained bean weight

Method
 

  1. Drain the cannellini beans and weigh about 500 g. Dice the onion, mince the garlic, chop the sun-dried tomatoes and spinach, and grate the Parmesan before heating the pan.
  2. Warm the olive oil in a 12-inch skillet over medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Add the garlic and stir for 30 seconds; do not let it brown.
  3. Add the beans, tomatoes and 3/4 cup water. Bring to a gentle simmer, then cook uncovered for 8–10 minutes, stirring carefully once or twice. Add a small splash of water if the pan begins to look dry.
  4. Fold in the spinach and cook for 1–2 minutes, until wilted. Reduce the heat to low, add the cream and warm gently for 2 minutes, without a hard boil.
  5. Take the pan off the heat. Fold in the Parmesan and basil, then taste and add the measured salt only as needed. If the sauce is too thick, stir in water a tablespoon at a time. Divide into four portions and serve hot.

Video

Notes

Nutrition is an estimate per one-quarter of the recipe, excluding accompaniments. Calculated from ANSES Ciqual 2025 ingredient data and listed weights, using 30% cream and typical drained canned beans. Oil-packed tomato energy is estimated from macronutrients (4 kcal/g protein and carbohydrate, 9 fat, 2 fiber); trace values contribute rounding uncertainty. Brands and draining change results. Sugar and cholesterol are not reported where data are incomplete.
Cost is an illustrative USD 6.00 ingredient allowance for four portions, not verified local shelf prices. Vegetarian diners should choose vegetarian-rennet hard cheese. Contains milk.
The video is a related technique demonstration with a different ingredient list, including artichokes; follow this card's quantities. Refrigerate in shallow containers within 2 hours (1 hour above 90°F), keep at 40°F or below, use within 3–4 days and reheat to 165°F.