This white bean skillet is packed with zesty Southwestern flavors and green chiles, simmered until creamy and finished with a crispy panko topping. It’s super simple to make and perfect as a main dish or paired up with chips or bread for a show-stealing party appetizer!
Does it seem weird to make beans your main dish for dinner? It shouldn’t! Beans are super satisfying, versatile, and packed with protein and fiber. Total main dish material. I mean, I already use them in tons of entrees like black bean burgers, three bean soup, and Cajun red beans and rice. So let’s drop the act and just have beans for dinner. Might I suggest this delicious skillet?
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Okay, it’s not just beans, but they’re definitely the star. Along with creamy cannellini beans, you’ve got zesty Southwestern spices, red bell pepper, and green chiles, all finished with buttery, crispy panko breadcrumbs. It’s easy to throw together and guaranteed to make you crave beans for dinner.
But it gets even better: this skillet doubles as a killer appetizer. Serve it on its own or with a salad for dinner, or pair it with chips, veggies, or slices of bread for dipping when you’re feeding a crowd.
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Olive oil. Another high-heat oil, like coconut, avocado, or vegetable oil, could be used if preferred.
- Onion.
- Red bell pepper. You could use another color of bell pepper if you prefer. The flavor of the dish will vary slightly if you do.
- Tomato paste.
- Garlic.
- Spices. You’ll just need some ground cumin and oregano.
- Cannellini beans.
- Canned green chiles. Look for these in the international aisle of the grocery store.
- Vegetable broth.
- Baby kale. You can substitute with another delicate green, like baby spinach or arugula, if you’d like.
- Lime juice. Stick with fresh lime juice for the best flavor.
- Salt and pepper.
- Panko breadcrumbs.
- Vegan butter. Look for this in the refrigerated section of the grocery store, near the regular butter.
- Fresh cilantro. You can skip this if you’re not a fan.
How It’s Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Cook the onion and pepper. Heat your oil in a skillet, then add diced onion and red bell pepper. Cook the mixture for about 5 minutes, stirring occasionally. You just want them to start softening.
Step 2: Cook the tomato paste. Add it to the skillet and fry it with the onion and pepper for about 2 minutes, until it starts to darken.
Step 3: Add garlic and spices. Stir minced garlic, cumin, and oregano into the mixture, then continue cooking everything, stirring constantly, for about a minute.
Step 4: Simmer. Add beans, broth, and green chiles to the skillet, bring the liquid to a simmer, and let it cook for about 10 minutes.
Steps 5 & 6: Get ready to broil. While the beans simmer, preheat your broiler and make the topping by stirring panko breadcrumbs, melted vegan butter, and salt together.
Step 7: Mash. Use a fork or potato masher to mash a few of the beans — just enough to thicken the mixture a bit.
Step 8: Add greens. Stir in the baby kale, and let the mixture cook a minute or two longer, just until the kale wilts.
Steps 9 & 10: Finish and broil. Take the skillet off the heat, then stir in the lime juice, along with salt and pepper to taste. Sprinkle the topping over the bean mixture, then pop it under the broiler for a few minutes, just until the topping browns.
Tip: The topping can burn fast under the broiler. Keep a close eye on it!
Step 11: Serve. Your bean skillet is ready to enjoy! Sprinkle on some fresh cilantro, then dig in right away, while the beans are hot and the topping is crispy.
Variations
- Cheesy bean skillet. Stir in a handful of your favorite vegan shredded cheese at the same time as the kale.
- Add some heat. Season the bean mixture with cayenne pepper or your favorite hot sauce to taste.
- Add veggies. Stir in steamed or thawed frozen veggies before adding the topping. Try broccoli, peas, corn, or carrots.
Frequently Asked Questions
Yes! Substitute any unseasoned vegan gluten-free breadcrumbs for the panko.
I don’t recommend it. Regular kale takes much longer to wilt. If you’d like an alternative to baby kale, try baby spinach or arugula, which are much more delicate and will wilt quickly like baby kale.
Yes, but the dish will turn out a bit different. Beans like pinto, black beans, and kidney beans will give you slightly different flavors. They’re also not as creamy as cannellini beans, so the texture will vary as well.
As a main dish, you can serve it alone or paired up with a salad, some crusty bread, vegan cornbread, or rice. As an appetizer, it goes great with tortilla chips or baguette slices.
Leftover bean skillet will keep in an airtight container in the fridge for 3 to 4 days, or in the freezer for up to 3 months. The topping won’t stay crispy, but it will still be delicious.
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Green Chile White Bean Skillet with Crispy Panko Topping
This white bean skillet is packed with zesty Southwestern flavors and green chiles, simmered until creamy and finished with a crispy panko topping. It’s super simple to make and perfect as a main dish or paired up with chips or bread for a show-stealing party appetizer!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 (15 ounce/425 gram) cans cannellini beans, drained and rinsed
- 1 (4 ounce/113 gram) can green chiles
- 1 cup vegetable broth
- 2 cups baby kale
- 1 tablespoon lime juice
- Salt and pepper, to taste
For the Topping
- ¾ cup panko breadcrumbs
- 1 ½ tablespoons vegan butter, melted
- ¼ teaspoon salt
Instructions
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Coat the bottom of a medium oven-safe skillet (about 10-inches) with the oil and place it over medium heat (Note 1). Give the oil a minute to heat up, then add the onion and pepper. Cook the mixture for about 5 minutes, stirring occasionally, until the vegetables start to soften.
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Stir in the tomato paste and cook for about 2 minutes, stirring constantly, until it darkens slightly.
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Add the garlic, cumin, and oregano. Cook for about 1 minute, stirring constantly, until very fragrant.
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Stir in the beans, green chiles, and broth. Bring to a simmer and cook for about 10 minutes, until the mixture thickens slightly.
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While the beans simmer, stir the topping ingredients together in a small bowl.
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Preheat your broiler.
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Use a fork or potato masher to mash a few of the beans — just enough to thicken the liquid slightly.
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Stir in the kale and cook just until wilted, about 1 minute.
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Remove the skillet from heat, then stir in the lime juice and season the mixture with salt and pepper to taste. Sprinkle the panko mixture evenly over the bean mixture.
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Place the skillet under the broiler (about 6 inches from the heat) and broil the bean skillet just until the topping becomes golden and crispy, about 1 to 3 minutes. Keep a close eye on it, as the topping can burn quickly under the broiler.
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Sprinkle with fresh cilantro, then serve immediately and enjoy.
Notes
- If you don’t have an oven-safe skillet, you can cook the bean mixture in a regular skillet, then transfer it to a casserole dish before adding the topping.
Nutrition
Calories: 411kcal | Carbohydrates: 68g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1495mg | Potassium: 376mg | Fiber: 18g | Sugar: 8g | Vitamin A: 3269IU | Vitamin C: 76mg | Calcium: 278mg | Iron: 9mg