One-Skillet Tuscan Beans

Recipe from Blue Zones.

This one-skillet recipe comes together in minutes.

Ingredients

• 3/4 cup vegetable broth
• 1½ cups full-fat coconut milk, or unsweetened soy milk for lower fat
• 2 (15-ounce) cans chickpeas or white beans, drained and rinsed
• 1 handful spinach or fresh basil, torn
• Toasted vegan bread, rice, or pasta, for serving
• 1 tablespoon olive oil
• 1 small yellow onion, minced
• 3 garlic cloves, peeled and minced
• 1/2 cup drained and chopped oil-packed sun-dried tomatoes
• 11/2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes, plus more for serving (optional)
• 1/2 teaspoon salt

Instructions

1. Combine the olive oil, onion, and garlic in a large skillet over medium heat. Sauté until fragrant, about 5 minutes.
2. Add the sun-dried tomatoes, tomato paste, Italian seasoning, red pepper flakes, and salt. Sauté until fragrant, about 3 minutes.
3. Next, add the vegetable broth and coconut milk, and stir until a sauce is formed. Then stir in the chickpeas, cover, and cook for an additional 2 to 3 minutes.
4. Finish with a handful of fresh spinach and more red pepper flakes, if using, and enjoy with toasted vegan bread, as desired.