Smoky Brothy Bean Skillet! Whether you’re a longtime bean lover or just looking for a satisfying, flavorful meal without the fuss, this one is guaranteed to impress.
This Smoky Brothy Bean Skillet is one of those budget-friendly, weeknight-saving meals that somehow tastes like you spent way more time (and money) than you actually did. It’s fast and ridiculously easy to make, yet it delivers big, bold flavor. Roasted red bell peppers add a gentle sweetness that perfectly balances the smoky notes, giving the whole skillet that crave-worthy, cozy vibe you want from a bean dinner.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We all LOVED this dish and honestly totally devoured it, like there were barely any leftovers and everyone was already reaching for “just one more bite.” I’m talking full-on 10/10 vibes because it’s that good: flavorful, cozy, and so effortless that you’ll want to make it again ASAP.
If you’ve been looking for an easy bean skillet recipe that’s genuinely delicious (and not boring or bland), you gotta give this one a try.
Tips for Success:
- Flavor Profile: This Smoky Brothy Bean Skillet is a budget-friendly dish that is fast, easy, and delicious. It’s creamy, hearty, and full of smoky flavors. White beans and roasted red bell peppers swim in a smoky, slightly spicy sauce that is sure to please bean lovers everywhere.
- Roasted Red Bell Peppers: Be sure to read the label when purchasing roasted red bell peppers. Select an oil-free brand if Whole Food Plant Based.
- Cooking Time: Simmer for 10 minutes or longer to allow the flavors to fully infuse the broth. The dish can be simmered longer to soften the beans even further into a very tender bean dish; however, please note that the total number of servings may slightly decrease directly relative to the length of time that the beans are simmered, in other words, the broth is reduced.
- White Beans: We used cannellini beans and great northern beans in kitchen tests. You can substitute the cannellini beans for your favorite white bean like navy beans, or chickpeas.
- 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.
- Almond Butter Substitutions: Feel free to substitute the almond butter with your favorite nut or seed butter with the understanding that the flavor will change accordingly.
- Dried Crushed Thyme Leaves: If you can’t find dried crushed thyme leaves, you can use ground thyme but use half the amount or less. Start low and increase as needed.
- Crushed Red Pepper Flakes: The 1/8 teaspoon is used to add dimension. If you want to ramp up the heat a little, feel free to increase the amount.
- 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.
- 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.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered air-tight container.
This dish can be frozen.
Pantry Products:
- 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.
- 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.
- 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 these flavorful beans, 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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Smoky Brothy Bean Skillet
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 Minutes
- Yield: 3 ½ Cups 1x
- Category: Dinner
- Method: Stovetop
- Diet: Vegan
Description
This Smoky Brothy Bean Skillet is one of those budget-friendly, weeknight-saving meals that somehow tastes like you spent way more time (and money) than you actually did.
Ingredients
Skillet Ingredients:
- 1 medium yellow onion, fine dice
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 2 Tablespoons [raw] almond butter *
- 1 cup low-sodium vegetable broth *
- 1 cup water
- 1 – [ 15.5 oz. can ] white beans, drained and rinsed *
- 2/3 cup finely diced roasted red bell peppers *
- 1 Tablespoon lemon juice
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried crushed thyme leaves (+/-) *
- 1 ¼ teaspoons smoked paprika (+/-)
- ¼ teaspoon black pepper (+/-)
- Pinch to 1/8 teaspoon crushed red pepper flakes (+/-)
- Pinch to 1 ¼ teaspoon sea salt (+/-) *
Other Ingredients:
- 1/8 teaspoon baking soda *
Serving Ideas:
- Steamed Rice/quinoa
- Flatbread, crusty bread, pita, naan
- Chopped fresh parsley
Instructions
- Place all the Spice/Herb Ingredients into a small bowl, mix well, set aside.
- In a large skillet, add the finely diced onions, sauté over medium-high heat for 7 to 9 minutes, 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.
- Then add all the remaining Base Ingredients (except the beans) and the Spice/Herb Mix to the skillet, stir to incorporate, bring to a boil. Add the baking soda, stir well.
- Then add the beans, boil with a low-percolating boil for 7 to 10 minutes, stirring occasionally until the some of the liquids have reduced. If needed, mash a few beans with a fork to thicken the sauce, stir well.
- Taste test, add additional seasonings, if needed. If additional seasonings are added, simmer for several more minutes.
- Remove from the stove and allow to rest for 5 minutes, then serve and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Serving: 3 (makes 3 ½ cups)
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