Briam Vegetable White Bean Skillet

• 1 cup (180 g), drained and rinsed — Canned white beans, drained and rinsed
• 100 g, cut into 1 cm pieces — Raw baby potatoes
• 1 cup (149 g), halved — Raw cherry tomatoes
• 1/2 cup (75 g), cut into 1 cm pieces — Raw red bell pepper
• 1 tbsp (13.5 g) — Extra-virgin olive oil
• 1 tbsp (15 g) — Fresh lemon juice
• 1 tsp (2.8 g), finely grated — Raw garlic
• 1 tsp (1 g) — Dried oregano leaves
• 1/8 tsp (0.75 g) — Fine salt

Method

1. 1Brown the potatoesHeat the olive oil in a 10-inch lidded skillet over medium heat. Add the potato pieces in one layer.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Add the dry potato pieces carefully to prevent hot oil from splattering, and keep the skillet handle turned inward.
2. 2Cook for 8 minutesCook for 8 minutes, turning every 2 minutes so at least two sides develop a golden crust.8 minLook for: The potato pieces are golden on two sides and can be pierced at the edges but remain firm in the center.
3. 3Soften the pepper and aromaticsReduce the heat to medium-low, add the red pepper, garlic, oregano, and salt, then stir for 1 minute.1 minLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Lift the lid away from your face because condensed steam will escape from the skillet.
4. 4Cover and cook for 6 minutesCover and cook for 6 minutes, stirring once halfway through, until the pepper softens and the potatoes are almost tender.6 minLook for: The pepper is tender at the edges, the garlic smells fragrant rather than raw, and the potatoes are nearly tender throughout.
5. 5Simmer the tomatoes and beansAdd the halved tomatoes and cook uncovered for 4 minutes, pressing only a few against the pan to release their juices.4 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Stir carefully because the tomato juices can spit as they hit the hot skillet.
6. 6Fold in the white beansFold in the white beans and cook for 4 minutes more, stirring gently, until everything is steaming hot and lightly saucy.4 minLook for: Several tomatoes have collapsed into a light sauce, the potatoes are fork-tender, and the beans are hot but remain mostly whole.
7. 7Finish with lemonRemove the skillet from the heat, fold in all of the lemon juice.Look for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Rest the briam-style mixture for 2 minutesRest the briam-style mixture for 2 minutes so the beans absorb the seasoned pan juices before transferring the complete serving to a bowl.2 minLook for: The potatoes, red pepper, tomatoes, and white beans are evenly glossed with tomato juices, and the lemon brightens the sauce without liquid pooling in the bowl.Safety: Refrigerate any leftovers within 2 hours in a shallow covered container.