This recipe was published in the November 2025 issue of 5 Ingredients, 15 Minutes.
Inspired by Mediterranean flavours, this skillet combines simplicity and indulgence. Clark cannellini beans, coated in a zesty lemon vinaigrette, are ready to serve—no rinsing required. They turn into a complete dish when simmered with cream, sun-dried tomatoes, baby spinach, and fresh basil.
4 servings
Ingredients
Preparation
In a large skillet, heat the olive oil over medium heat. Cook the garlic for 1 minute.
Sprinkle with flour and cook for 1 minute, stirring.
Gradually pour in the broth and cream while whisking. Bring to a boil, stirring, then let simmer for 5 to 7 minutes over low heat, stirring.
Stir in the cannellini beans, without rinsing them, and the sun-dried tomatoes. Continue cooking for 2 to 3 minutes.
Add the Parmesan and stir until it has melted and the sauce is smooth. Season with salt and pepper.
Add the spinach and cook for 1 minute, stirring, until wilted.
Garnish with fresh basil just before serving. Season with salt and pepper to taste.
Tip:
To enjoy every bit of that creamy sauce, serve the skillet with crusty bread or homemade focaccia.
Where to find our beans
Our classic canned beans are available in most supermarkets in the canned goods section.
