Smoky Creamy Dish: Fast 25-Minute White Bean Skillet

Introduction

This smoky creamy white bean skillet is a weeknight win: quick, comforting, and ready in about 25 minutes. It uses pantry-friendly canned or cooked beans and a splash of light coconut milk for richness without heaviness. If you like fast one-pan meals, try a similar approach with a protein in this creamy Mediterranean chicken skillet for variety. Simple swaps and a quick toss of greens make this a balanced dinner that scales well.

Why This Recipe Works

This recipe is built around efficient flavor and minimal fuss. Using pre-cooked white beans saves soaking and long simmer times while still delivering a creamy base when gently mashed. Smoked paprika provides an immediate smoky punch without long cooking or extra ingredients. Light coconut milk gives a silky finish and keeps the dish dairy free and light on the palate. Adding leafy greens at the end keeps them bright and preserves nutrients. Overall, the method is fast, forgiving, and ideal for busy cooks who want comfort on a weekday.

Flavor and Texture

Smoky paprika plus sautéed onion and garlic create a savory backbone that pairs perfectly with the mild, buttery beans. Partially mashing some beans creates contrast between creamy sauce and whole bean bites. Coconut milk introduces a subtle sweetness and smooth mouthfeel without overwhelming the smokiness. Fresh lemon juice brightens and lifts the flavors at the finish. A sprinkle of parsley adds fresh herb contrast and color.

Ingredients

– 2 cups cooked white beans, drained and rinsed
– 1 cup vegetable broth
– 1 cup light coconut milk or cream alternative
– 1 tablespoon smoked paprika
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 cups chopped leafy greens such as kale or spinach
– 1 tablespoon olive oil
– Salt to taste
– Freshly ground black pepper to taste
– 1 tablespoon lemon juice
– Chopped parsley for garnish

Step by Step Instructions

1. Heat olive oil in a wide skillet over medium heat.
2. Add onion and cook until soft and translucent.
3. Stir in garlic and smoked paprika and cook for 30 seconds until fragrant.
4. Add the cooked white beans and vegetable broth, gently mashing some beans for texture.
5. Pour in the coconut milk and simmer for 5 to 7 minutes until slightly thickened.
6. Stir in the chopped greens and cook until just wilted.
7. Season with salt, pepper, and lemon juice, tasting and adjusting as needed.
8. Serve topped with chopped parsley and an optional sprinkle of toasted seeds.

Quick Tips and Shortcuts

Use canned beans or a big pot of precooked beans to cut prep time to a minimum. If you want extra speed, chop the onion and garlic while the skillet heats so you can move quickly. Swap kale for baby spinach when you want a very tender finish and less cooking time. For extra protein, stir in a can of drained white beans plus a handful of toasted seeds or cooked lentils. For more fast creamy ideas and simple salads to serve alongside, see this classic ambrosia salad quick creamy and ready fast that pairs well with light skillets.

Storage and Meal Prep

Cool leftovers quickly and store in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of broth or water to loosen the sauce and keep the texture creamy. This dish freezes okay but the greens may lose color and texture after thawing, so freeze plain bean base and add fresh greens when reheating. Portion into individual containers for grab-and-go lunches.

Short Closing Note

This smoky creamy bean skillet proves fast can also be satisfying and elegant. Keep the pantry staples stocked and you can pull this together on a crowded schedule.

Conclusion

For a similar plant-forward take and inspiration on creamy bean bowls, check the original recipe adaptation at Smoky and Creamy White Beans with Greens | The First Mess.

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Smoky Creamy White Bean Skillet

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A quick, comforting dish made with white beans, coconut milk, and smoked paprika, ready in about 25 minutes.

• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

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• 2 cups cooked white beans, drained and rinsed
• 1 cup vegetable broth
• 1 cup light coconut milk or cream alternative
• 1 tablespoon smoked paprika
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups chopped leafy greens such as kale or spinach
• 1 tablespoon olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon lemon juice
• Chopped parsley for garnish

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Instructions

1. Heat olive oil in a wide skillet over medium heat.
2. Add onion and cook until soft and translucent.
3. Stir in garlic and smoked paprika and cook for 30 seconds until fragrant.
4. Add the cooked white beans and vegetable broth, gently mashing some beans for texture.
5. Pour in the coconut milk and simmer for 5 to 7 minutes until slightly thickened.
6. Stir in the chopped greens and cook until just wilted.
7. Season with salt, pepper, and lemon juice, tasting and adjusting as needed.
8. Serve topped with chopped parsley and an optional sprinkle of toasted seeds.

Notes

Use canned beans for quicker preparation. This dish can be stored in the fridge for up to 3 days.

• Author: Chef Hanna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 15g
• Cholesterol: 0mg