There’s something so deeply satisfying about a simple pot of beans. It’s rustic, hearty, and nourishing, the kind of dish that feels like a hug from the inside out. This Vegan Cannellini Beans recipe is one of those comforting meals that doesn’t require a long grocery list or a ton of prep, but delivers big on flavor and warmth. Whether you’re a long time vegan, trying out plant based meals, or just love good food, this recipe is for you.
Why Cannellini Beans?
Cannellini beans, also known as white kidney beans, are creamy, mild, and incredibly versatile. They soak up flavor beautifully, which makes them ideal for soups, stews, salads, and in this case, a cozy, garlicky, herby skillet dish.
They’re also a plant based powerhouse, loaded with fiber, plant protein, iron, and folate. Add in some olive oil, herbs, and lemon, and you’ve got yourself a Mediterranean inspired meal that hits all the right notes.
Vegan Cannellini Beans Skillet Recipe.
Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- 2 (15 oz) cans of cannellini beans, drained and rinsed
- 1/2 cup vegetable broth or water
- 1 teaspoon dried thyme (or use rosemary if you prefer)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice (plus extra wedges for serving)
- 2 tablespoons chopped fresh parsley
- Optional: Toasted sourdough or crusty bread for serving
Instructions:
- Saute the aromatics:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until translucent. Stir in the garlic and red pepper flakes, cooking for another 30 seconds until fragrant. - Add the beans:
Stir in the cannellini beans, dried thyme, and a pinch of salt and pepper. Let everything cook together for 2-3 minutes so the beans start absorbing those flavors. - Simmer:
Add the vegetable broth and bring to a gentle simmer. Let it cook for about 8–10 minutes, stirring occasionally, until the liquid reduces and thickens slightly. The beans should be soft and creamy. - Finish it off:
Remove from heat and stir in the lemon juice and chopped parsley. Taste and adjust seasoning if needed. If you’re serving with bread, toast it now. - Serve:
Spoon the warm beans into shallow bowls and serve with toasted bread and extra lemon wedges on the side. A drizzle of good olive oil on top never hurts either!
Why You’ll Love This Recipe.
- Quick and easy – Ready in under 30 minutes. Perfect for weeknights.
- Budget friendly – Canned beans and pantry staples make this a go to affordable meal.
- Nutrient-dense – High in fiber, protein, and iron, this dish fuels you well.
- Crowd pleaser – Even meat eaters love the rich, comforting flavors of this dish.
- Customizable – Add greens (like spinach or kale), swap herbs, or toss in sun dried tomatoes.
Tips and Variations:
- Make it creamy: Mash a few of the beans in the pan while simmering to create a naturally creamy texture.
- Go green: Stir in a handful of spinach or kale toward the end for a nutrition boost.
- Add umami: A spoon of nutritional yeast or a splash of tamari can add depth to the flavor.
- Spice it up: Don’t be shy with red pepper flakes if you like a little heat!
Whether it’s a rainy day, a busy weeknight, or you just need a hug in the form of a hot meal, this Vegan Cannellini Beans dish delivers comfort, flavor, and nourishment in every bite. Bookmark it, share it, and let it become a new go to in your kitchen. Don’t forget to add that red wine. It’s good for your health as well especially after dinner but not too much.
Bon appetit, and happy cooking!
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Questions and Answer’s:
1. Can I use dried cannellini beans instead of canned?
Absolutely! Just soak them overnight and cook until tender before using. You’ll need about 3 cups of cooked beans to replace two cans.
2. Is this recipe freezer friendly?
Yes! Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw and reheat gently with a splash of water or broth.
3. What can I use instead of cannellini beans?
Great northern beans, navy beans, or even chickpeas work well in this recipe if you don’t have cannellini on hand.
4. What can I serve with this dish?
Crusty bread is classic, but rice, quinoa, or even roasted vegetables pair wonderfully. It also makes a great side dish for bigger meals.
5. Can I make this oil free?
You can! Saute the onions in a bit of water or vegetable broth instead of oil. The flavor will be slightly different but still tasty and wholesome.