
A quick one-pan vegan skillet with cannellini beans and tomatoes.
0.5 cupCannellini Beans
180 gTomatoes
30 gOnion
5 gGarlic
4 gParsley
Cook the onion in olive oil until soft, then stir in the garlic for 30 seconds.
Add the tomatoes and cannellini beans, season with salt and black pepper, and simmer until the mixture thickens slightly.
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1.5 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Finish with parsley and serve hot straight from the pan.