Sun dried tomatoes are a fairly expensive ingredient, but I think this Sun Dried Tomato, Kale, and White Bean Skillet perfectly demonstrates how higher priced ingredients, when properly combined with less expensive ingredients, can still be used to make affordable recipes. This warm and flavorful skillet is a super fast dish that is almost like a warm salad. It’s great served with a piece (or two) of crusty garlic bread, or even a fluffy piece of naan.
But be warned, this recipe is a fiber powerhouse, so if you have a stomach that is sensitive to fiber, you may need to skip this one. 😅
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More Toppings, Please!
There are a lot of fun places you could take this sautéed kale and white bean skillet. I’m trying to cut back on cheese a bit, but if I wasn’t, I’d probably sprinkle a little Parmesan, feta, or even goat cheese into this skillet. MMmmm. If money wasn’t an object, I’d probably sprinkle a few pine nuts on top, too! I wanted my dish to be vegetarian, but if that’s not an issue for you, I would suggest adding bacon or crumbled Italian Sausage!
Can I Substitute the Kale?
If you’re not into kale, you can definitely use spinach, but I’d stir it in right at the end because it wilts quickly.
Is This a Side Dish or Main Dish?
Either one! It’s quite filling on its own, so it makes a great vegetarian main dish. Or, if you serve it in smaller portions, it makes a really hearty side. You can serve this next to something like Baked Ziti, Herb Roasted Pork Tenderloin, or Balsamic Chicken and Mushrooms.
Sun Dried Tomato, Kale, and White Bean Skillet
Servings 4Ingredients
- 2 15oz. cans cannellini beans, drained ($1.38)
- 1/2 7oz. jar sun dried tomatoes in oil ($2.14)
- 1 Tbsp apple cider vinegar ($0.03)
- 1/2 tsp dried basil ($0.05)
- 1/4 tsp salt ($0.02)
- freshly cracked black pepper ($0.02)
- 1 pinch crushed red pepper ($0.02)
- 1 Tbsp olive oil ($0.16)
- 2 cloves garlic, minced ($0.16)
- 6 oz. fresh kale, chopped* ($1.60)
Instructions
- Drain and rinse the white beans. Roughly chop the sun dried tomatoes. In a small bowl, combine 2 Tbsp of the oil from the jar of sun dried tomatoes with the apple cider vinegar, basil, salt, pepper, and a pinch of red pepper flakes. Set the dressing aside.
- Add the olive oil and minced garlic to a large skillet. Sauté the garlic over medium heat for one minute, or just until it begins to soften and becomes fragrant.
- Add the chopped kale and 2 Tbsp water to the skillet. Stir and cook over medium heat until the kale has wilted.
- Add the drained beans and chopped sun dried tomatoes to the skillet with the kale. Continue to stir and cook until the beans are heated through. Lastly, drizzle the dressing over the skillet and stir to combine, and add salt to taste. Serve warm.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Sautéed Kale and White Beans – Step by Step Photos
For this recipe, I used half of this 7 oz. jar of sun dried tomatoes packed in oil, including some of the oil. I’ll probably use the rest next week either in a pasta salad or on a pizza. :) Begin by removing half of the tomatoes and roughly chopping them.
Then use 2 Tbsp of the oil from the sun dried tomatoes to make a vinaigrette. Combine 2 Tbsp of the oil with 1 Tbsp apple cider vinegar, 1/2 tsp dried basil, 1/4 tsp salt, some freshly cracked pepper, and a pinch of red pepper flakes. Also rinse and drain two 15 oz. cans of cannellini beans.
Add 1 Tbsp olive oil and two cloves of minced garlic to a large skillet. Sauté the garlic over medium heat for about one minute, or just until it starts to get soft and fragrant. Add 6 oz. fresh chopped kale and 2 Tbsp water to the skillet, and continue to sauté until the kale is wilted (only about 3-5 minutes). The water helps steam and wilt the kale.
Once the kale has wilted, add the drained white beans and chopped sun dried tomatoes. Stir to combine and continue to cook over medium heat until the beans are heated through (only a few more minutes).
Finally, drizzle the vinaigrette over the skillet, stir to combine, add salt to taste, and serve.
This dish is particularly delicious served with garlic bread or a piece of naan. :)
This was a great vegan recipe with a lot of flavor and body. Remember to let the beans cook after you add it in with the kale. I let mine cook a little longer than the ones in the photo (until they were open a bit more) – and I found it added a nice fiber texture to the dish.
So delicious! I’ve made this 3x now (both with and without the dressing). An over easy egg on top is a nice compliment too :)
Super tasty and super easy! A++
I’m currently obsessed with this recipe. So much so that I have to refrain from making it again. This is the tastiest, quickest, most basic, easiest vegan meal I’ve made – those are compliments by the way! After the gym, I make this when I’m running out of time and don’t want to succumb to cheat eating because I’m running late. Also, the price can’t be beat! I’ve been making this once a week and I can’t get enough. Thanks Beth!
Quick and easy meal. Really enjoyed it!
This was absolutely delicious. I added some turkey kielbasa to make it a bit more filling but that is going straight into our dinner rotation. YUM!
This recipe wasn’t for us. It might make a nice topping to to a tossed salad. I keep trying to find a recipe to help me like kale.
SO GOOD, and still cheap. I don’t know what I’d do without your site. Thank you!
Made this yesterday and it was AMAZING! Served with garlic naan from Trader Joes. Loved that all the ingredients were things I already had in my pantry. Thanks for the awesome recipe!
How long would you say this keeps in the fridge for?
About 4-5 days. :)
I made this last week and making again! Super easy and quick to whip up, but still packing in tons of flavor. Thanks for the great recipe!
After debating all evening what to make, I saw this and knew instantly what I wanted! I used broccoli, butter beans, and lemon juice instead of the kale, white beans, and vinegar because that’s what I had. I also added cheese and it was delicious! Thank you!
another delicious and easy recipe! i planned ahead and made enough dried beans for multiple recipes. which means this will be easier and cheaper next time…. win win!
Made this for the first time tonight. Delicious! I used chopped frozen kale and it worked fine. Served with garlic naan from Trader Joe’s really brought it to the next level.
Such an easy and fast recipe! The bacon recommendation hit the spot.