Cannellini Bean + Tomato Skillet

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It went by far too quickly. Plane touched down & then I was right back on it, it seemed. If I try & describe how wonderful my trip was, I’ll start crying on my laptop & a tear will fall in the key board & it will break & then I can’t blog & I won’t do that to you.

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Instead, I’ll tell you how I feel about airports. I love them with my whole, entire heart. They are the most romantic places in America. I always imagined getting engaged in one (I got engaged on a porch – different story). Everyone is going or coming & all have a unique story. It’s poetic!

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I was so proud of myself yesterday. I was supposed to have a 5 hour layover & I had resolved that I’d spend 45 minutes of it in the bathroom crying, 1 hour wandering around the shops, another hour choosing where to eat & doing so, 30 minutes drinking, then the rest of the time sitting at the gate & reading.

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BUT THEN – I get off the first flight & look at the screen to see where I’m headed next. There it is – an earlier flight. Leaving in an hour. I sprint through the airport, never breaking a sweat, looking cute & in control like I do this all the time. I hop on the standby list, being told there is very little chance. I wait patiently. The plane loads. No more seats. I begin to cry (it was an emotional day), when he calls my name. “You’re the last one – RUN!!!”

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It was the fairy tale airport ending my dramatic self has always dreamed of.

 

Time: 40 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 can of cannellini beans, rinsed + drained
  • 1 pint of grape tomatoes, rinsed + drained
  • 2-3 pieces of sourdough bread, cut in chunks
  • 1 onion, diced
  • 1 cup of spinach leaves
  • 1/2 cup of basil leaves, chopped
  • 1 tbsp. of garlic, minced
  • 1 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • 1/2 cup of parmesan cheese, grated
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Heat olive oil in an oven safe skillet over medium heat
  • Add onion + S+P, cook until soft about 3-4 minutes
  • Add garlic, cook another minute
  • Add bread chunks, cook for 3-4 minutes, or until starting to brown
  • Add cannellini beans + tomatoes + S+P + crushed red pepper, cook for another 3 minutes
  • Stir in spinach + basil leaves + S+P, cook until spinach wilts
  • Stir in cheese
  • Put in the oven + cook for 20 minutes or until bread is golden + crisp + cheese melted
  • Serve hot with extra cheese
  • After letting cool, lick the skillet clean

 

Idea came from here: http://www.wellplated.com/tomato-casserole/

21 thoughts on “Cannellini Bean + Tomato Skillet”

  2. A Southern Silver Lining says:
    Reply

    This looks SO good. I’ve been craving a sautéed tomato kind of dish lately but haven’t thought of one, this fits the bill perfectly, can’t wait to try it… Also, glad you finally got your perfect airport moment!

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  3. Dana Fashina says:
    Reply

    You poor thing – why all the tears though?
    Meanwhile you came home, pulled your boots straps up and like a BOSS made this.
    Tears of joy now maybe?
    🙂
    Love you and welcome back babe!

    Like

  5. Danika Maia says:
    Reply

    Aw hunnayyy why you cry so much?? I think I’m some kind of robot or something when it comes to human emotions I never cry when I’m going home after a visit with my parents but I ALWAYS cry about Dawsons Creek when I’m on a pathetic netflix binge. Ugh.

    Danika Maia
    BLOGLOVIN’

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  9. Susan Christopher says:
    Reply

    We’ll all I want is for you to be home too and have delicious dinner parties at your house (you’re too hard on mine). In the mean time, enjoy a beautiful part of the country and know that it was 1,0000% humidity in Memphis yesterday!

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