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Sweet Potato White Bean Skillet
By Maria Lichty · twopeasandtheirpod.com
4 servings
35 min
A hearty one-pan skillet of sweet potato and cannellini beans braised with kale, rosemary, and Parmesan — weeknight comfort food in under 40 minutes.
| 2 tablespoons olive oil | Heat oil, cook potato & onion 5 min | Add garlic, cook 1 min; season | Add broth, cover, simmer low 15 min | Stir in remaining broth, beans, kale, herbs & flakes; simmer 10 min | Stir in Parmesan | Serve with crusty bread |
| 1 large sweet potato, peeled and diced | ||||||
| 1/2 yellow onion, diced | ||||||
| 3 cloves garlic, minced | ||||||
| kosher salt and black pepper, to taste | ||||||
| 240 ml vegetable broth (for braising) | ||||||
| 60 ml vegetable broth (remaining) | ||||||
| 2 (425 g) cans cannellini beans, drained | ||||||
| 1 1/2 cups finely chopped kale, ribs removed | ||||||
| 1 tsp finely chopped fresh rosemary | ||||||
| 1/2 tsp finely chopped fresh thyme | ||||||
| 1/4 tsp crushed red pepper flakes | ||||||
| 25 g Parmesan cheese | ||||||
| crusty bread, for serving (optional) |
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