White Bean and Tomato Skillet (Under $10, 25 Minutes)
Canned beans + canned tomatoes = a real dinner for under $10.
When you're tired and the fridge is mostly empty, this is the recipe to reach for. A can of white beans and a can of crushed tomatoes turn into something genuinely satisfying in about 25 minutes — no chopping beyond garlic and onion, no fancy ingredients, no second pan to wash. The beans get creamy as they simmer in the tomato sauce, and a little olive oil and garlic do most of the heavy lifting flavor-wise. Honest expectation: it's humble, it's filling, and it tastes way better than it has any right to for this price. Serve it with bread if you have it.
Ingredients
- 3 tbsp olive oil — divided
- 1 unit medium yellow onion — diced
- 5 unit garlic cloves — thinly sliced or minced
- 0.5 tsp red pepper flakes — adjust to taste
- 1 tsp dried oregano
- 1 unit can crushed tomatoes — 28 oz
- 2 unit cans white beans — 15 oz each, cannellini or great northern, drained and rinsed
- 0.5 tsp sugar — optional, to balance acidity
- 1 tsp kosher salt — plus more to taste
- 0.25 tsp black pepper
- 2 tbsp fresh parsley — roughly chopped, optional for serving
- 4 unit slices crusty bread — optional, for serving
Method
- 1 Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
- 2 Add the garlic and red pepper flakes. Stir and cook for 1 minute until fragrant — don't let the garlic brown.
- 3 Stir in the dried oregano, then pour in the crushed tomatoes. Scrape up any bits stuck to the pan.
- 4 Add the drained white beans. Stir everything together and bring to a gentle simmer.
- 5 Simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce has thickened slightly and the beans have softened into the tomato base. Taste and add the sugar if the sauce tastes sharp, then season with salt and black pepper.
- 6 Drizzle the remaining 1 tablespoon of olive oil over the top. Scatter parsley over if using. Serve straight from the pan with bread for scooping.
Variations
- Add greens — Stir in 2–3 big handfuls of baby spinach or chopped kale in the last 3 minutes of simmering. It wilts down quickly and adds nutrition without any extra cost.
- Faster version — Skip simmering and just heat the tomatoes and beans together for 5 minutes — the sauce will be thinner but it still works on a truly desperate night.
- Add an egg — Make 2–3 wells in the sauce after step 5, crack an egg into each, cover the pan, and cook 4–5 minutes until the whites are set. Turns this into a shakshuka-style meal with extra protein.
Notes
This keeps well in the fridge for up to 4 days and actually tastes better the next day as the beans absorb more of the tomato sauce. Reheat gently in a small pan with a splash of water to loosen. For a thicker, stew-like texture, use a spoon or fork to lightly mash about a quarter of the beans against the side of the pan while it simmers.
Equipment that helps
- 12-inch skillet — A wide, shallow pan gives the tomato sauce room to reduce evenly without the beans piling up and steaming instead of simmering.
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