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

Scale

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

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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)