Spicy White Bean Tomato Skillet
Servings: 5
Print Recipe
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large onion, finely chopped
- 2 cans whole tomatoes 28 ounce cans, roughly chopped (add sauce from can as well)
- 1 tablespoon paprika
- 1/2 tablespoon cumin
- 1 tablespoon oregano
- 1/4 tablespoon dried red chili flakes
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 cans cans navy beans 19 ounce cans, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- In a cast iron skillet, over medium heat, saute the onions and garlic in olive oil until the onions are softened and translucent.
- Add the chopped canned tomatoes and the juice to the skillet. Stir into the onions and garlic mixture.
- Next, add the paprika, cumin, oregano, dried red chili flakes, salt, and pepper. Stir to combine.
- Simmer the mixture for 5 minutes, stirring at the 3 minute mark.
- Add the beans and simmer for 5 more minutes.
- Add half the chopped parsley and stir into the mixture. Saute for 1 minute. Turn off the heat.
- Top with the remaining chopped parsley and the crumbled feta. Serve immediately.
Notes
Great served with good crusty bread!