Provencal White Bean Skillet

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

Method

1. 1Prepare the skillet ingredientsDrain and rinse the beans thoroughly, then shake off all excess liquid.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Cut the potatoes into 1 cm diceCut the potatoes into 1 cm dice, halve the tomatoes, finely dice the pepper, grate the garlic, and keep the spinach ready.Look for: The potato dice are dry and even, the beans are well drained, and the tomatoes, red pepper, garlic, and spinach are ready beside the stove.Safety: Use a stable cutting board and rinse the beans under clean running water.
3. 3Brown the potatoesHeat 9 g olive oil in a lidded skillet over medium heat. Add the potatoes in one layer.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Open the lid away from your face so steam escapes safely.
4. 4Cook for 10 to 12 minutesCook for 10 to 12 minutes, turning every 2 to 3 minutes and covering for the final 4 minutes.12 minLook for: The potatoes are browned on several sides and nearly tender when pierced.
5. 5Build the tomato-herb saucePush the potatoes aside, add the remaining 4.5 g oil and the pepper, and cook 3 minutes.3 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Reduce the heat if the garlic begins to darken because scorched garlic becomes bitter.
6. 6Add the tomatoesAdd the tomatoes, garlic, oregano, and salt; cook 5 minutes, pressing the tomatoes until saucy.5 minLook for: The tomatoes have collapsed into a chunky sauce and the garlic smells fragrant, not scorched.
7. 7Heat the beans and finishFold in the white beans and cook 4 minutes. Add the spinach in two additions for 1 to 2 minutes.4 minLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Refrigerate leftovers within 2 hours and reheat until steaming hot.
8. 8Turn off the heatTurn off the heat, stir in all of the lemon juice, and rest 2 minutes before serving.2 minLook for: The beans are steaming, the spinach is fully wilted, and the potatoes are tender in a lightly thickened sauce.