Creamy White Bean and Roasted Pepper Skillet

Roasted red peppers bring sweetness to white beans in a lightly creamy sauce. Smoked paprika adds warmth while a little oregano rounds out the pan. The beans are already cooked, so the skillet only needs a short simmer after the onion softens.

Ingredients

• 2 × 400 g cans white beans, drained
• 250 g drained roasted red peppers
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 150 ml vegetable broth
• 100 ml heavy cream
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ¼ tsp black pepper

Method

1. Drain and rinse the white beans. Drain the roasted red peppers thoroughly and cut into bite-size strips.
2. Heat olive oil in a wide frying pan over medium heat. Add the onion and cook for five minutes, stirring, until softened. Add garlic, smoked paprika and oregano and stir for 30 seconds.
3. Add the pepper strips and vegetable broth. Simmer for three minutes, scraping up any seasoning from the base of the pan.
4. Stir in the white beans, cream and pepper. Simmer gently for 5–7 minutes until the beans are hot throughout and the sauce coats them. Avoid a hard boil so the beans stay whole.
5. Mash two tablespoons of beans against the side of the pan and stir them back into the sauce if you prefer it thicker. Serve immediately as four light portions, or with bread served separately if desired.
6. Refrigerate covered leftovers within two hours and eat within three days. Reheat gently with a little water until steaming hot throughout.

Drain both tins and jar

Rinse the beans and let them drain. Jarred peppers can hold brine in their folds, so drain them carefully before cutting. This prevents an overly thin or salty sauce.

Use a gentle simmer

Canned beans are tender before they enter the pan. Stir with a broad spoon and keep the heat moderate so they warm through without falling apart.

Thicken with the beans

A few mashed beans add body without flour. Crush just a spoonful or two against the pan, stir into the sauce and judge the texture before mashing any more.

Serve while creamy

The beans continue to absorb liquid as the skillet stands. If needed, add a spoonful of water before serving or reheating to loosen the sauce.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Mash two tablespoons of beans against the side of the pan and stir them back into the sauce if you prefer it thicker. Serve immediately as four light portions, or with bread served separately if desired.

How should I store leftovers?

Refrigerate covered leftovers within two hours and eat within three days. Reheat gently with a little water until steaming hot throughout.