Made with simple ingredients, this recipe will keep you cozy and nourished.

It’s a simple recipe and easy meal for any day of the week!

There is something so comforting about this one pot white bean dish. I’m a huge fan one pot meals and soups during the cooler months like this chicken pot pie soup and this other recipe. If you like quick dinner recipes with lots of flavour, you’ll definitely want to add this recipe to your easy weeknight meals rotation!

Tender white beans are simmered in an easy to make tomato sauce with a few key herbs. Canned cannellini beans are tender and the best shortcut to making this recipe (no soaking or boiling the beans ahead of time!) Cooking beans this way provides delicious flavour and while it’s a basic method it’s my favourite way to make a quick meal.

Why you’ll love these quick one pot white beans

• Using canned beans and diced tomatoes cuts the cooking time down.
• Everything is cooked in one pot which makes for a quick dinner and easy cleanup!
• Serve these as an easy weeknight dinner or even enjoy it with family and friends for a weekend gathering.
• These quick brothy beans are a great way to add a plant-based meal to your weeknight dinner rotation too if that’s something you’re looking to do.

Ingredients needed for this quick white beans recipe

Olive oil: what you need to start sauteeing the onion at the beginning of the recipe.

Onions & Garlic: Yellow onion and minced garlic are sautéed together to start building flavour at the beginning of cooking this hearty dish.

White beans: Cans of beans like cannellini or navy are delicious and nutritious, giving the dish it’s protein boost and helps to cook up this recipe in no time. I used navy beans but use your favourite white bean or whatever type you can find.

Diced tomatoes: A versatile staple, I like to use diced tomatoes for more texture to this brothy dish.

Kale: Adding in kales gives a boost of greens to this recipe and rounds out the dish. Kale also softens really quickly in the broth while still holding its texture.

Parmesan Cheese: Adds flavour to this dish and is the perfect topper before serving!

Spices: Oregano and thyme go beautifully with the tomatoes and beans while the red pepper flakes bring just a little bit of heat.

Broth or Water: This recipe uses a few cups water but you can definitely use chicken broth or vegtable broth instead as the main cooking liquid.

Step by step process for these one pot beans

Step 1: In a large skillet or large pot over medium heat, add the onions and cook for 6-8 minutes until softened.

Step 2: Add the minced garlic and cook 1-2 more minutes until fragrant.

Step 3: Add in the diced tomatoes with their juices, water (or broth), dried oregano, dried thyme, salt, a couple grinds of pepper and chili flakes. Stir and turn the heat up to high to bring to a boil. Then, turn the heat to medium-low, cover the pan with just a little space for the steam to escape and keep at a simmer for 15 minutes, stirring occasionally.

Step 4: Add in the beans (drained & rinsed) and use a potato-masher or back of a spoon to crush them up a bit; this will give the dish a bit creamier texture but it’s totally optional. Then, add in the chopped kale and 2 tbsp grated parmesan cheese. Stir and cook at a low simmer for 5 minutes or untio the kale is wilted.

Step 5: Serve topped with parmesan and add more salt and pepper (to your liking).

Expert tips for making these quick beans

• Keep some of these basic ingredients in your pantry so you can cook this up anytime you need a quick dish.
• Enjoy this one pot white bean recipe with some good crusty bread like a toasted sourdough to dip into the beans. Or you could even try serving them with some quinoa or rice for a more substantial dish.
• Cannellini beans, navy beans, great northern beans or even butter beans are absolutely scrumptious in this delicious recipe.
• If you want to meal prep this recipe, make the beans but leave the greens out. Store in an airtight container. Take the greens on the side and add them after you’ve reheated the brothy white beans.

FAQ for this one pot meal

Can I use other types of greens in this recipe?
Don’t have kale on hand? You can totally skip it! This dish is great without the kale too. OR, try it with other leafy greens like chopped swiss chard or even a handful of fresh spinach.

Would dry beans work in this recipe?
This recipe uses canned beans to ensure everything cooks quickly! I would not recommend using dried beans for this delicious dish.

Which types of beans can I use in this recipe?
Cannellini beans (also called white kidney beans), navy beans, great northern beans or even butter beans (also known as lime beans) are all perfectly suitable for this recipe. It really depends on your preference OR even what you have on hand in the pantry at the time.

Does this recipe work in a slow cooker? 
I haven’t tested this recipe in a slow cooker or instant pot. But I’ll be sure to update this post if I do!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

More one pot meals to love from the blog

One Pot Spicy Sausage Pasta with Tomato Sauce

Roasted Tomato Soup

One Pot Creamy Tortellini Soup

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Quick One Pot White Beans with Tomatoes & Greens

These one pot white beans with tomatoes are simple, delicious & comforting. Using canned beans makes this recipe quick to cook for dinner.

Course dinner

Cuisine American

Keyword white beans

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 359kcal

Author Jess

Ingredients

• 3 tbsp extra virgin olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 398ml/14oz can diced tomatoes
• 3 cups water
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp kosher salt
• ground pepper
• pinch chili flakes optional
• 2 395ml/ 14oz cans cannelini or navy beans, drained and rinsed
• 2 cups chopped kale
• 2 tbsp grated parmesan cheese
• parmesan cheese for serving

Instructions

• In a large skillet over medium heat, add the onions and cook for 6-8 minutes until softened.
• Add the minced garlic and cook 1-2 more minutes.
• Add in the diced tomatoes with their juices, water, dried oregano, dried thyme, salt, a couple grinds of pepper and chili flakes. Stir and turn the heat up to high to bring to a boil. Then, turn the heat to medium-low, cover the pan with just a little space for the steam to escape and simmer for 15 minutes.
• Add in the beans (drained & rinsed) and use a potato-masher or back of a spoon to crush them up a bit; this will give the dish a bit creamier texture. Then, add in the chopped kale and 2 tbsp grated parmesan cheese. Stir and cook at a low simmer for 5 minutes.
• Serve topped with parmesan and more salt and pepper (to your liking).

Nutrition

Calories: 359kcal | Carbohydrates: 48g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 1667mg | Potassium: 816mg | Fiber: 12g | Sugar: 4g | Vitamin A: 152IU | Vitamin C: 13mg | Calcium: 171mg | Iron: 5mg

The post Quick One Pot White Beans with Tomatoes & Greens appeared first on Cooking in my Genes.

Bursting with flavor, this easy pasta recipe will be on your table in just 45 minutes.

This one pot pasta uses simple pantry items and fresh ingredients, plus it can easily be made during busy weeknights too!

This one-pot pasta checks all the boxes for me. With pasta dishes like this One Pot Creamy Lemon Garlic Pasta and this One Pot French Onion Pasta, you get a meal with incredible flavors but made in just a single pot.  All of the ingredients cook together so the flavours meld perfectly and the starch from the pasta noodles contributes to a beautiful, luscious sauce.

Not only will your family love this easy dinner idea, you can easily serve this one pot spicy sausage pasta as a main dish for a dinner party too.

It’s one of my favorite recipes to make since it’s a great way to serve a group of people with ease.

Why you’ll love this one pot spicy sausage pasta

• I’m using simple pantry ingredients that I’m sure you already have in your kitchen!

• Spicy Italian sausage simmers in a red wine based tomato sauce and then topped with parmesan cheese, truly the comfiest coziest pasta recipe!

• This is the perfect pasta dish to make when the weather gets chilly, it is bursting with so many warming flavours.

• This is a great weeknight dinner recipe since it takes just 45 minutes to make this dish.

• One pot pasta recipes are a huge time saver since everything cooks in just a single pot!

As the temperatures begin to fall and holiday season is around the corner, this is the perfect easy meal to make anytime you’re craving a comforting bowl of food. Also, a one pot pasta means fewer dishes which is always a big checkmark in my books!

Ingredients Needed for this one pot pasta dish

Spicy Italian Sauce: I love using spicy italian sausages since they pair well with the red wine and tomatoes. Make sure to remove the sausage meat from the casing before you start to cook!

Pasta: I love using linguine in this one pot pasta recipe, but you can also use another type of pasta like spaghetti or fettuccine in a pinch as they have a similar cooking time.

Red Wine: feel free to swap out the red wine for chicken broth, beef broth or even water.

Parmesan: I will never say no to a sprinkle of shredded cheese on a pasta dish.

Canned tomatoes: You can use whole or diced tomatoes in this recipe; both will cook down into the pasta sauce you’re looking for.

Fresh herbs: Fresh basil and parsley are key to building the flavours in this recipe.

Step by Step Process to make this one pot spicy sausage pasta

Step 1: In a 3.5 quart braiser or high-sided large pot, add a little olive oil and heat over medium-high heat. Add the sausage meat and cook until golden, about 10-12 minutes. Use a spoon to break the sausage into smaller pieces.

Step 2: Turn to medium heat and add the minced garlic, cook for another 1-2 minutes until fragrant.

Step 3: Stir in the red wine and cook until it has mostly evaporated.

Step 4: Add the tomatoes with their juices, the basil, parsley, and salt and pepper. Use a spoon to stir together and break the tomatoes into smaller pieces if you’re using whole tomatoes.

Step 5: Add the water and stir to combine with all of the ingredients in the pot. Bring to a boil over high heat, then turn to medium-high to keep at a strong simmer.

Step 6: Add in the dried linguine pasta and as the noodles start to slightly soften in the sauce, use a spoon or tongs to fold the noodles gently into the sauce. The pot could be quite full at this point and that’s ok; just be gentle as you move the noodles around for the first few minutes of cooking time.

Step 7: Cover and cook for 5 minutes, then remove the lid and cook for 10-15 minutes. Stir and turn the noodles often so they don’t stick to the bottom of the pan. You want to cook until most of the liquid is absorbed and you’ll be left with a delicious tomato sauce enveloping the noodles.

Step 8: Stir the shredded parmesan cheese until fully combined and let sit for a few minutes. Garnish with more fresh parsley and basil and additional parmesan cheese if desired. Enjoy!

Expert Tips for making this one pot spicy sausage pasta meal

• The spice level in this recipe really depends on the hot italian sausage you use as some brands pack more spice than others. If you want to control the spicy flavor a bit more, use mild italian sausage instead. Then, add 1/4-1/2 tsp of red pepper flakes or chili flakes to start when cooking the sausage. You can add more chili flakes as you cook depending on the spice level desired. Taste and adjust as you cook!

• Serve this spicy sausage pasta with a fresh loaf of ciabatta or baguette with butter. Add some more veggies by serving with a fresh salad like my simple green salad recipe or a kale and brussels sprouts salad.

• If you’re looking for a wine suggestion, I recommend serving a medium-bodied wine like a Zinfandel or Cabernet Sauvignon.

• If you want to boost the veggies in this dish, you can add sauteed green and/or red bell pepper or mushrooms! Saute them first then set aside in a bowl. Follow the recipe and then stir in the sauteed vegetables at the end.  Alternatively, you could stir in a large handful or two of fresh baby spinach for a green veggie boost!

FAQ

What do I do if my pasta isn’t cooked by the recommended time? 
If the pasta hasn’t finished cooking and most of the liquid has been absorbed to make the sauce, you can add ½ cup of water and continue cooking until the pasta is al dente.

Can I use a chicken sausage instead?
YES! While most spicy italian sausage are pork sausage, I’ve made this recipe using spicy Italian chicken sausages too and the recipe turns out just as delicious. Alternatively, if you find a spicy turkey sausage, that can work as well!

What if I don’t want to use wine?
Swap out the wine for beef broth, chicken broth, vegetable broth or even water if you don’t want to use red wine or don’t have it on hand!  Alternatively, you could try using a non-alcoholic red wine as an option.

Can I use dried herbs instead of fresh?
You can use 1 tbsp dried parsley to replace the fresh parsley. And, if you need to replace the fresh basil use 2 tbsp dried basil.

Is this recipe good for meal prepping?
Absolutely! Make this pasta recipe ahead of time and then let completely cool. Pack into 3-4 airtight containers to store in the fridge. Reheat on medium-low in a frying pan or in the microwave for lunch or dinner. If you want to add more vegetables, saute some peppers and/or mushrooms too and pack with each container as well.

Storage

Store this one pot spicy sausage pasta in an airtight container in the fridge for up to 3 days.

More one pot recipes to love from the blog:

One Pot Boursin Pasta

One Pan Baked Chicken with Tomatoes & Oregano

One Pot Viral French Onion Pasta

Easy One Pot Creamy Lemon Garlic Pasta Recipe

One Pot Creamy Tortellini Soup

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One Pot Spicy Sausage Pasta with Tomato Sauce

This one pot spicy sausage pasta bursts with flavour from Italian sausage, tomatoes & fresh herbs. There is tons of flavour in just one pot!

Course dinner

Cuisine American

Keyword one pot pasta

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jess

Ingredients

• 3 spicy Italian sausage, meat removed from the casing
• 2 garlic cloves, minced
• 1/4 cup red wine substitute with beef or chicken stock or water if needed
• 28 oz can whole or diced tomatoes
• 1/3 cup fresh chopped parsley
• 1/2 cup fresh chopped basil
• 2 tsp kosher salt
• fresh ground pepper
• 4 cups water
• 12 oz linguine
• 1/4 cup grated parmesan cheese
• parsley & basil to garnish

Instructions

• In a 3.5 quart (or larger) braiser or high-sided pan, add a drizzle of olive oil & turn to med-high heat. Add sausage meat & cook until golden & cooked through about 10-12 minutes, using a spoon to break into smaller pieces.
• Add minced garlic, stir and cook for 2 minutes.
• Stir in red wine and cook until mostly evaporated.
• Add in tomatoes with their juices, parsley, basil, salt, pepper, stir together & use a spoon to break the tomatoes into smaller pieces if using whole tomatoes.
• Add water & stir everything to combine. Bring to a boil over high heat, turn to medium-high to keep at a strong simmer.
• Add in dried pasta & fold gently into the sauce as the noodles slightly soften. The pot will be quite full; that’s ok.
• Cover & cook for 5 minutes, then remove the lid & cook for 10-15 more minutes. Stir & turn the noodles so they don’t stick to the bottom of the pan, cooking until most of the liquid is absorbed with a bit of sauce left.
• Stir in shredded parmesan cheese & let sit for a few minutes. Garnish with parsley & basil.

The post One Pot Spicy Sausage Pasta with Tomato Sauce appeared first on Cooking in my Genes.

Juicy tomatoes are baked with chicken, oregano and an olive oil-lemon for a seriously flavourful dish.

Made in one pan, this dish may become a staple in your dinner rotation.This chicken dinner is my kind of weeknight meal. I love that everything comes together in ONE PAN too because there’s also less to clean-up!

By baking everything together all of the flavours meld together for the most delicious pan sauce and it keeps the chicken super juicy.

How to make One Pan Baked Chicken

Chicken Breasts: All you have to do is take the chicken breast out of the packaging, season with salt & pepper and put directly into this one pan dish.

Tomatoes: By roasting the tomatoes it makes them extremely flavourful.

Pan Sauce: Made up of serious flavour boosters like olive oil, butter, chopped garlic, lemon juice, dried oregano, chili flakes and salt & pepper; this sauce basically acts as a marinade.

Herbs: Mix dried oregano into the sauce and use fresh oregano for garnish.

Mozzarella or Parmesan Cheese: Delicious melty cheese to finish the dish off.

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One Pan Baked Chicken with Tomatoes & Oregano

If you are searching for an easy weeknight chicken breast recipe, look no further! This one-pan chicken with tomatoes & oregano is a great, flavourful weeknight dinner.

Course Main Course

Cuisine American

Keyword one pan baked chicken

Prep Time 15 minutes minutes

Cook Time 26 minutes minutes

Servings 4 people

Author Jess

Equipment

• baking dish

Ingredients

• 3 cups cherry tomatoes, halved
• 4 boneless skinless chicken breasts
• salt & pepper
• 4-6 sprigs fresh oregano
• 2 tbsp butter
• 1 cup grated parmesan cheese can also use mozzarella cheese or a mixture of both
• fresh oregano for garnish

Olive Oil Oregano Pan Sauce

• 1/4 cup olive oil
• juice of 1 lemon
• 4 garlic cloves, chopped
• 1 tsp dried oregano
• 1/2 tsp coarse salt
• 1/2 tsp chili flakes
• ground pepper

Instructions

• Preheat the oven to 425F.
• Season the chicken breasts with salt and pepper on both sides and set aside. Halve the tomatoes and set aside.
• Make the Olive Oil Oregano Pan Sauce by mixing all of the ingredients together: olive oil, lemon juice, chopped garlic, dried oregano, coarse salt, chili flakes and a couple turns of ground pepper.
• In an oven-safe baking dish add the halved tomatoes, half of the sauce and stir together to coat the tomatoes.
• To the same dish, nestle in the chicken breasts in the centre of the baking dish making sure there is sauce below all of the chicken. Then, pour the remaining sauce over the chicken breasts and add a 1/2 tbsp of butter on top of each chicken breast.
• Bake in the oven for 22-26 minutes until chicken is cooked through and no longer pink inside.
• Once the chicken is done remove the baking dish from the oven and sprinkle the cheese over the chicken breasts. Then, turn the oven temperature to a low broil and cook for 3-5 minutes until the cheese is melted and starting to turn golden.
• Garnish with fresh oregano if preferred and serve.

What vegetable goes well with chicken?

I always aim to have green veggies on my plate and that is no different with a chicken dinner. Some of my favourite sides that go well with this recipe are:

• sauteed kale
• roasted broccoli
• roasted brussels sprouts
• peas
• beans

Along with serving this chicken recipe with green veggies, quinoa, brown rice or some crusty bread is delicious for all that tomato-y sauce goodness!

Want to switch things up from using chicken breasts in this dish? Try chicken thighs; if you use boneless, skinless chicken thighs the cooking time will be approximately the same. However, if you use skin-on, bone-in chicken thighs those will take longer to cook.

So, who is on board for this flavourful One Pan Baked Chicken with Tomatoes & Oregano?!

If you’re jazzed about this chicken recipe, try my Pesto Baked Chicken!

Until the next cooking adventure,
Jess

The post One Pan Baked Chicken with Tomatoes & Oregano appeared first on Cooking in my Genes.

I absolutely love risotto but I wanted to make a simpler version with seasonal ingredients.

This dish comes together in one pan and is simply baked instead of standing at the oven stirring!

To me, this dish is the epitome of comfort food!

Traditional risotto is made with Arborio rice. However, this risotto is made with short-grain brown rice for a delicious, nutty flavour which pairs lovely with the mushrooms.

First, onions and garlic are sautéed together in a Dutch oven or braiser. Next the rice and broth are added and brought to a boil. The pot then goes into the oven for 50 minutes to an hour with no stirring needed.

While the risotto is baking we can make the delicious mushrooms. And, to add some colour to this dish I sautéed some kale too!

At the end of baking, stir in parmesan, wine, salt and pepper and a bit more broth to bring everything together.

How do you know when the risotto is done?

When you remove the pot from the oven give it a quick stir and taste before adding anything. The rice should be just on the softer side of al dente which is soft with a bit of bite.

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Winter Oven Baked Risotto with Mushrooms

This simple, seasonal winter oven baked risotto is the perfect comfort food for the season. Served with mushrooms & kale for a dish made for sharing!

Course dinner

Cuisine American

Keyword baked risotto, brown rice risotto, mushroom risotto, risotto, winter risotto

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 people

Author Jess

Equipment

• Dutch oven or braiser

Ingredients

Risotto

• 1/4 cup extra virgin olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 4 2/3 cups chicken broth, divided (4 cups + 2/3 cup) use vegetable broth to make it vegetarian
• 1 1/2 cups short grain brown rice
• 1/4 cup white wine
• 3/4 cup grated parmesan cheese
• 3 tbsp butter
• 1/2 tsp coarse salt
• extra parmesan cheese for serving

Mushrooms & Kale

• 4 cups sliced mushrooms
• 1 tbsp extra virgin olive oil
• 1 thyme sprig
• salt & pepper
• a couple stems of kale, chopped optional

Instructions

• Pre-heat the oven to 375F. Heat olive oil in the pot over medium-high heat.
• Add onions to the pot, cooking and stirring occasionaly until soft and starting to brown, about 8-10 minutes.
• Then add in the garlic, stir and cook for 2 more minutes.
• Add to the pot 4 cups of chicken broth and bring to boil over high heat. Once boiling, turn the heat off and stir in the rice. Put the lid on the pot and put in the oven to bake.
• Bake for 50-60 minutes, until the rice is tender and cooked through.
• While the risotto is baking for the last 10 minutes, sauté the mushrooms and kale by adding 1 tbsp olive oil to a frying pan set to medium-high heat. Add in the mushrooms, cook stirring sparingly until browned, about 8-10 minutes. Once done, stir in the thyme leaves from one sprig of thyme and season with salt and pepper. If using kale, add it to the mushrooms and sauté 2-3 minutes more until kale is slightly wilted.
• Once the risotto is cooked, stir in 2/3 cup chicken broth, 1/4 cup wine, grated parmesan cheese, butter, coarse salt and a couple turns of ground pepper. Continue stirring until everything is combined, the liquid is mostly absorbed and there is a creaminess to the risotto. If the risotto still seems a little dry, stir in a bit more chicken broth.
• To serve, stir the mushrooms into the risotto and top with sauteed kale and extra parmesan.

This dish is just perfect for a weekend dinner or even when you’re having friends over. Just prep all of your ingredients ahead of time and put the dish in the oven before guests arrive!

It’s lovely to bring the pot over to the table and enjoy family style. Just add some bread and butter for a side and you’re all set.

What other ingredients can you add in instead of mushrooms or kale?

In this case, this risotto is a main dish with the addition of the sautéed mushrooms and kale. However, other delicious add-in’s I’d recommend are: sautéed peas, shrimp, asparagus, roasted butternut squash, fresh arugula or crispy prosciutto.

You can get super creative with this recipe; just make the risotto as described, skip the mushrooms and kale and add what suits your taste!

Can you freeze risotto?

It is perfectly ok to freeze risotto. However, you will notice some texture changes when it’s reheated.

If you’re looking for other recipes that are perfect to serve friends check out my free e-Cookbook, Gatherings!

Until the next cooking adventure,
Jess

The post Winter Oven Baked Risotto with Mushrooms & Kale appeared first on Cooking in my Genes.