Some evenings call for dinner that asks very little of you but still feels cared for. This white bean skillet starts with garlic and olive oil, then lets canned beans and crushed tomatoes simmer until the kitchen smells warm and welcoming.
Start with a few staples
Warm a tablespoon of olive oil in a skillet over medium-low heat, then cook two sliced garlic cloves until fragrant, taking care not to let them brown. Add one can of drained white beans, about a cup of crushed tomatoes, a pinch of salt, and black pepper. A little dried oregano or a sprig of rosemary gives the sauce a gentle, savory note.
Let the sauce settle
Bring the skillet to a quiet simmer and cook for 12 to 15 minutes, stirring now and then so the beans don’t stick. If the sauce gets thicker than you like, loosen it with a splash of water. Finish with a squeeze of lemon or a small handful of chopped parsley if you have either nearby.
Make it your kind of supper
Toasted bread makes this feel like a proper meal, especially when it catches a little of the tomato sauce. You can also spoon the beans over rice or tuck them beside wilted greens. There’s no need to make the table fancy; a warm bowl and a few minutes to sit down are plenty.
