Rustic Italian Cannellini Bean Skillet with Ricotta

Ingredients

• 2 tablespoons Olive Oil (extra virgin, for sautéing)
• 0.5 medium Onion (chopped)
• 1 piece Dried Chili Pepper (chopped; adjust to heat preference)
• 1 cup Fresh Spinach (loosely packed, washed)
• 0.25 cup Dry White Wine (Pinot Grigio or any dry white you enjoy)
• 1 cup Canned Diced Tomatoes (drained)
• 1 tablespoon Tomato Paste (regular tomato paste)
• 2 cans Cannellini Beans (15‑oz each, rinsed and drained)
• to taste Salt
• to taste Black Pepper
• 0.25 cup Water
• 2 tablespoons Ricotta Cheese (soft, room temperature)
• 1 teaspoon Olive Oil (extra virgin, for finishing drizzle)

Instructions

1. Heat Oil and Sauté Aromatics

   Add 2 tbsp olive oil to a cold skillet, then add the chopped half onion and the chopped dried chili pepper. Cook over medium heat, stirring, until the onion softens, about 2 minutes.

   Time: PT2M

   Temperature: medium

2. Wilt the Spinach

   Add the 1 cup of fresh spinach to the skillet. Toss until the leaves wilt completely, about 1 minute.

   Time: PT1M

   Temperature: medium

3. Deglaze with White Wine

   Pour in 0.25 cup dry white wine. Increase heat slightly and let the wine simmer until it has mostly evaporated, about 1 minute.

   Time: PT1M

   Temperature: medium‑high

4. Add Tomatoes and Paste

   Stir in 1 cup drained diced tomatoes and 1 tbsp tomato paste. Mix well and let cook for another minute.

   Time: PT1M

   Temperature: medium

5. Incorporate the Beans

   Add the rinsed and drained cannellini beans (2 cans). Stir to combine all ingredients.

   Time: PT30S

   Temperature: medium

6. Season and Add Liquid

   Season with salt and black pepper to taste. Add 0.25 cup water, reduce heat to low, and let the mixture simmer gently for 2 minutes so flavors meld.

   Time: PT2M

   Temperature: low

7. Finish with Ricotta and Olive Oil

   Remove the skillet from heat. Fold in 2 tbsp ricotta cheese until just incorporated. Drizzle 1 tsp extra‑virgin olive oil over the top and give a final gentle stir.

   Time: PT30S

8. Serve

   Serve the bean skillet directly in the pan with crusty bread on the side, or spoon onto plates. Enjoy while warm.

   Time: PT30S

Nutrition Facts

Calories

250

Protein

10g

Carbohydrates

30g

Fat

8g

Fiber

6g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot, leek
• Instead of Dried Chili Pepper: red pepper flakes, fresh jalapeño
• Instead of Fresh Spinach: kale, Swiss chard
• Instead of Dry White Wine: vegetable broth, chicken broth
• Instead of Canned Diced Tomatoes: fresh diced tomatoes, crushed tomatoes
• Instead of Tomato Paste: sun-dried tomato puree
• Instead of Cannellini Beans: great northern beans, white kidney beans
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Water: vegetable broth
• Instead of Ricotta Cheese: mascarpone, goat cheese, omit for vegan
• Instead of Olive Oil: balsamic glaze

Equipment Needed

• Skillet
• Knife
• Cutting Board
• Wooden Spoon
• Measuring Cups
• Can Opener
• Colander
• Small Spoon (optional)

Critical Steps — Do Not Skip

• Start with cold oil to avoid burning the onion and chili.
• Allow the white wine to fully evaporate before adding tomatoes.
• Simmer on low after adding water so beans absorb flavor without disintegrating.
• Fold in ricotta off the heat to keep it smooth.

Chef Tips from the Video

• Use a good quality extra‑virgin olive oil for the best flavor.
• If you like a richer sauce, mash a few beans against the side of the pan before adding water.
• A squeeze of fresh lemon juice at the end brightens the dish.
• Serve with toasted ciabatta or a rustic baguette to soak up the sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended due to ricotta texture; if needed, freeze without ricotta and add fresh ricotta when reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Rinse and drain the beans a day ahead and store in water in the fridge.
• Pre‑chop onion, chili, and spinach and keep in sealed containers.
• The dish can be reheated gently on low; add a splash of broth if it looks dry.

Frequently Asked Questions