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White Bean Skillet with wooden serving spoon.
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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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 3
Calories: 411kcal
Author: Alissa Saenz

Equipment

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

For Serving

  • Chopped fresh cilantro
US Customary - Metric

Instructions

  • 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.
  • Stir in the tomato paste and cook for about 2 minutes, stirring constantly, until it darkens slightly.
  • Add the garlic, cumin, and oregano. Cook for about 1 minute, stirring constantly, until very fragrant.
  • Stir in the beans, green chiles, and broth. Bring to a simmer and cook for about 10 minutes, until the mixture thickens slightly.
  • While the beans simmer, stir the topping ingredients together in a small bowl.
  • Preheat your broiler.
  • Use a fork or potato masher to mash a few of the beans — just enough to thicken the liquid slightly.
  • Stir in the kale and cook just until wilted, about 1 minute.
  • 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.
  • 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.
  • Sprinkle with fresh cilantro, then serve immediately and enjoy.

Notes

  1. 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