This skillet uses canned beans so the main work is softening an onion and letting tomatoes become a sauce. Choose a frying pan with enough depth to stir comfortably. A very shallow pan makes the simmering stage more awkward, especially when the beans are added.
The amount makes two modest main-meal portions with bread or another suitable side. If you are cooking for one, set aside the second portion for safe storage rather than repeatedly warming the whole pan. The beans are already cooked, so the aim is to heat them through and bring the sauce to a texture you enjoy.
Adjust the sauce at the end
Canned tomatoes vary in thickness. If the pan becomes dry before the onion and tomatoes are ready, add water a spoonful at a time. If the sauce is loose, simmer uncovered a little longer, stirring so the bottom does not catch. Keep the heat controlled instead of trying to reduce it as quickly as possible.
Taste before adding salt because the beans and tomatoes may already contain it. A little lemon can brighten the finished dish, but it is optional. Add spinach only if you have some to use; it is not a reason to buy a large bag for a single handful.
Refrigerate leftovers promptly in a shallow container and use within three to four days when safely handled, or freeze sooner. Reheat leftovers to 165°F throughout. The bread is best added when serving so it does not absorb all the sauce during storage.
Ingredients
Makes 2
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, finely chopped
- 1/2 teaspoon dried oregano
- 1 can (14 to 15 ounces) diced tomatoes
- 1 can (15 ounces) white beans, drained and rinsed
- 2 to 4 tablespoons water, as needed
- Black pepper and salt, to taste
- Bread and optional lemon, for serving
Method
- Warm the oil in a suitable skillet over medium heat. Add the onion and cook, stirring, until softened, about 5 to 7 minutes. Lower the heat if it colors too quickly.
- Add garlic and oregano and stir for about 30 seconds, without allowing the garlic to burn.
- Add tomatoes and a little water. Simmer gently for about 8 minutes, stirring occasionally.
- Fold in the beans and simmer until thoroughly hot, about 5 minutes. Adjust the sauce with water or a little more uncovered cooking, then season and serve with bread.