Vegetarian Navy Bean Skillet
This vegetarian navy bean (haricot bean) recipe is so versatile and tasty, you won't believe how delicious a pan of white beans can taste! Caramelized onions, feta cheese, and cherry tomatoes bring amazing flavor. It comes together quickly and easily and you will love the range of high protein meatless meals that you can create with it.
Ingredients
- olive oil, for cooking
- 1 red onion, thinly sliced
- 8 oz (225 g) cherry or grape tomatoes, halved
- 3 cloves garlic
- ¼ tsp fennel seeds, crushed
- ¼ tsp smoked paprika
- ½ tsp dried sage
- ¼ cup (60 ml) white wine
- 1.5 cups (270 g) cooked navy beans, plus a little cooking liquid
- 3.5 oz (100 g) feta cheese, crumbled
- 10 fresh sage leaves
Instructions
- Heat a layer of olive oil in your skillet. Add the onions and cook over a medium heat for about 10-15 minutes. We want them reduced and soft, but starting to crisp up a little at the edges.olive oil, 1 red onion
- Add the garlic to the pan and cook until soft.3 cloves garlic
- Add the fennel seeds and cook for about 30 seconds, until the fragrance is released and then add the smoked paprika and dried sage. Mix through to coat the onions.1/4 tsp fennel seeds, 1/4 tsp smoked paprika, 1/2 tsp dried sage
- Add the cherry tomatoes to the pan and continue to cook for a few moments until they start to break down and release their liquid.8 oz cherry or grape tomatoes
- Add the white wine and stir through. It will bubble up and help un-stick anything that's getting stuck on the bottom of the pan before being absorbed by the tomatoes.1/4 cup white wine
- Add the beans to the pan along with a little bit of the cooking water, just enough to keep the skillet moist. Simmer for about 5 minutes, allowing the beans to absorb the flavor. Use a wooden spoon or potato masher to break down and mash some of the beans if you'd prefer a more creamy finish. Add salt and pepper to taste - especially important if you're using canned beans. Once the beans have cooked down to the texture you like, remove from the heat and stir the feta through.1.5 cups cooked navy beans, 3.5 oz feta cheese
- If you are using the fried sage garnish, prepare that now. In a small saucepan or frying pan, heat a little butter or olive oil and fry the sage briefly until crisp (about 30 seconds should do it). Remove from the heat immediately and pour into a bowl.10 fresh sage leaves
- Top the beans with fried sage and serve.
Notes
How to cook navy beans (haricot beans) from dried:
- Instant Pot: No soaking required. Rinse, and add to the Instant Pot with 6 cups of water. Cook on the BEAN / CHILI setting for 23 minutes, and then do a natural release (quick release is fine, but the beans may come out split).
- Stovetop: Soak your beans overnight (or for 8 hours) in a large bowl, with enough cold water to cover the beans by 2 inches. Rinse, and then place in a large saucepan with enough fresh water to cover them by 2 inches. Bring to a boil and simmer for 1.5 - 2 hours, until the beans are soft.
- Slow cooker: Soak your beans overnight (or for 8 hours) in a large bowl, with enough cold water to cover the beans by 2 inches. Rinse, and then place in a large saucepan with fresh water and bring to a boil on the stovetop. Allow to boil rapidly for 10 minutes before transferring to a slow cooker. Cook on high for 4 hours, or low for 6, until the beans are tender. (Pre-boiling the beans is a precaution to prevent lectin poisoning, as discussed in this article.)