Cheesy White Bean Skillet

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 jar
(8 oz)

Sun-Dried Tomatoes , drained

2 cans
(15.5 oz)

Cannellini White Kidney Beans , drained, rinsed

2 cups

Frozen Pepper and Onion Blend

2 Tbsp

Butter

1 Tbsp

All-Purpose Flour

1 can
(14.5 oz)

Chicken Broth

2 cups

Grated White Cheddar Cheese

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

In a large skillet add Butter (2 Tbsp) and melt. Once melted add the Frozen Pepper and Onion Blend (2 cups) and sauté until softened. Once soft, sprinkle with All-Purpose Flour (1 Tbsp) .

Step 2

After coating in the flour, slowly pour in the Chicken Broth (1 can) and stir well.

Step 3

Add in the Cannellini White Kidney Beans (2 cans) and the Sun-Dried Tomatoes (1 jar) , bring the mixture to a rolling boil for five minutes, turn the stove down to low and cover with a lid.

Step 4

Remove the lid from the skillet and add the White Cheddar Cheese (2 cups) , reserving 1/4 cup for serving. Stir until combined.

Step 5

When the cheese has melted add Salt (to taste) and Ground Black Pepper (to taste) to taste. Place the lid back on the skillet and let thicken for approximately five minutes.

Step 6

Remove from heat. Add the remaining cheese to the top and enjoy.