Autumn Harvest Bean Skillet! Infused with savory autumn spices—sage, rosemary, and thyme—the skillet breathes warm, aromatic depth that sticks to your ribs without weighing you down.
Autumn Harvest Bean Skillet is your cozy dinner soulmate, a one-pan celebration of seasonal goodness that captures the essence of fall in every bite. Imagine bell peppers, onions softening with caramel notes, and carrots bringing a cheerful sweetness as kale wilts into emerald tenderness. Hearty beans mingle with chunky potatoes, all simmered to a comforting harmony. Perfect for weeknight dinners or a cozy weekend feast, this hearty skillet checks all the boxes: plant-powered protein, fiber-rich produce, and a flavor profile that feels like a warm hug from your kitchen.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This skillet dish was utter perfection—savory, hearty, and so satisfying. Between the tender potatoes and the robust beans, every bite brings a cozy, comforting warmth that screams autumn nights and easy weeknights.
The real magic lies in the seasoning: a comforting chorus of sage, rosemary, and thyme that makes the dish feel homey yet elevated. So delish, you’ll want to savor leftovers the next day, and you’ll likely crave it all over again.
Tips for Success:
- Flavor Profile: This Autumn Harvest Bean Skillet is filled with bell peppers, onions, carrots, kale, beans, and potatoes all simmered to perfection in savory autumn spices like sage, rosemary, and thyme. This dish is perfect comfort food filled with aromatic spices and heartiness.
- Broth: The broth is lightly flavored, but savory and delicious.
- Spices: You can easily ramp up the spices if you wish to suit your own personal preferences.
- Cube/Dice the Potatoes: We used a small dice, slightly larger than ¼-inch.
- Amount of Diced/Cubed Potatoes: We used 3 ½ cups of small diced (peeled) potatoes. They weighed approximately 1 lb. 2 oz. The amount was approximately 4-medium to large-sized potatoes.
- Potatoes: We used an all-purpose potato. Feel free to use your favorite type potatoes that you would typically use in a soup or stew that can hold up its shape.
- Cooking Potatoes in a Stew/Soup: The key to cooking potatoes in a soup or stew is using a very low-percolating boil and not a full rolling boil. Using a full-rolling boil will cause the potatoes to disintegrate.
- Green Onions: We used green onions due to their flavor. You can substitute with a medium yellow onion if you wish. You may need to adjust ingredients slightly if using a yellow onion.
- Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the tomato paste) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity. If you prefer that tinny taste that is typically associated with canned tomatoes, feel free to leave it out or only add a pinch. The baking soda also speeds up the cooking of the potatoes.
- Dried Rubbed Sage: We used an Albanian Sage. It has delicious flavor. It has an almost fluffy texture (kind of like a shredded cotton ball) when it comes out of the jar. Feel free to use your favorite brand of rubbed sage. If your dried sage is ground to a powder, consider using less than the recipe amount.
- Dried Crushed Thyme Leaves: If you can’t find dried crushed thyme leaves, you can use ground thyme but use half the amount.
- Dried Rosemary Powder: We used powdered rosemary. Feel free to use dried rosemary but chop it well on a cutting board and crush it with the edge of your chef’s knife to release the flavor. Note: Rosemary can tend to overpower a dish, so we suggest starting with a pinch.
- Almond Butter: The almond butter is used to lightly balances the flavors by adding a little fat to the dish. You can leave it out if you wish, but you may need to add other ingredients to compensate.
- Miso: The miso paste adds savoriness to the dish.
- Cannellini Beans: Feel free to substitute the cannellini beans with your favorite white bean.
- Baby Kale: We used baby kale, but you can substitute it with baby spinach or other fast-cooking greens. If you wish you can leave out the baby kale.
- Greens: Greens such as spinach and kale are natural spice/herb neutralizers. A soup/stew/dish can taste perfectly seasoned before adding the greens, then once the greens are added, the flavor mellows requiring more seasoning.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep up to 5 days in the refrigerator. Store in a covered air-tight container.
This dish freezes well.
Pantry Products:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Feel free to use your favorite vegetable broth.
- Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
- Almond Butter: We used Artisana Organics Raw Vegan Almond Butter. Feel free to use your favorite raw almond butter in this recipe. Read the label, make sure the only ingredient is raw almonds. Do not use a salted or sweetened almond butter.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Large skillet
If you try this healthy skillet meal, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Autumn Harvest Bean Skillet
- Prep Time: 30 Minutes
- Cook Time: 40 Minutes
- Total Time: 70 Minutes
- Yield: 8 Cups 1x
- Category: Dinner
- Method: Stovetop
- Diet: Vegan
Description
Autumn Harvest Bean Skillet is your cozy dinner soulmate, a one-pan celebration of seasonal goodness that captures the essence of fall in every bite.
Ingredients
Skillet Ingredients:
- 1 medium red bell pepper, small dice
- ½ cup grated carrots
- 6 green onions, thinly sliced
- 1 Tablespoon minced garlic
- 2 Tablespoons tomato paste
- 2 cups low-sodium vegetable broth *
- 1 ¼ cups water
- 3 ½ cups diced potatoes, peeled, 1/4-inch cube *
- 1 Tablespoon miso *
- 1/4 teaspoon baking soda *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sweet paprika
- ¼ teaspoon dried rubbed sage (+/-) *
- ½ teaspoon dried crushed thyme leaves (+/-) *
- Pinch rosemary powder (+/-) *
- ¼ to 1 teaspoon sea salt (+/-) *
- Pinch to ¼ teaspoon black pepper (+/-)
- Pinch crushed red pepper flakes (+/-)
Other Ingredients:
- 2 Tablespoons nutritional yeast
- 1 teaspoon almond butter *
- 1 teaspoon red wine vinegar
- 2 – [ 15.25 oz. cans ] cannellini beans, drained and rinsed *
- 2 cups chopped, packed fresh baby kale (or baby spinach) *
Optional Toppings:
- Chopped fresh parsley
Instructions
- Peel and cube the potatoes, place in a bowl of cold water, set aside. When ready to use in Step 5, drain well and discard the water.
- Please all the Spice/Herb Ingredients (except the crushed red pepper flakes) into a small bowl, mix well, set aside.
- In a large skillet, add the grated carrot, diced red bell peppers, and thinly sliced green onions, sauté over medium-high heat for 7 to 9 minutes to soften, add a splash of water, if needed to avoid burning.
- Then lower the heat to medium, add the minced garlic and tomato paste, sauté, stir constantly for one minute.
- Next add all the remaining Skillet Ingredients (except the baking soda and cubed potatoes) and the Spice/Herb Mix, stir well. Increase the heat, bring the mixture to a boil, add the baking soda, stir well, then immediately lower to a simmer; add the cubed potatoes and simmer with a low-percolating boil over medium heat for 12 minutes.
- After 12 minutes, then add the nutritional yeast and almond butter, stir well to dissolve almond butter. Simmer for 5 minutes or until the potatoes are perfectly tender.
- Then add the red wine vinegar, cannellini beans and chopped baby kale, stir well to incorporate, heat on medium-low temperature and cook for 3 to 5 minutes.
- Check the sauce thickness, if overly thick, add more water, one tablespoon at a time, up to ¼ cup to thin out the broth (only if needed), stir well to incorporate. Add the crushed red pepper flakes, stir to incorporate.
- Simmer on low for several minutes, then serve topped with freshly chopped parsley and/or with crusty bread or a simple salad.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 5 (makes 8 cups)
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