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.

A creamy, spicy peanut sauce envelops the noodles and fresh veggies for a delicious bite every time!

Delicious for a quick lunch or dinner!

This is one of my favorite recipes when I want a quick meal just like this recipe and this recipe. It’s inspired by asian flavors but made super simply at home.  If you love thai flavours, you’re sure to enjoy this delicious salad.

Why you’ll love this cold thai noodle salad recipe

• It’s simple to make!
• You can make the noodles and prep the fresh veggies ahead of time. Then, simply mix with the peanut dressing and serve!
• It’s easy to substitute in your favorite vegetables too.
• I used rice noodles which you only need to soak so there is truly no cooking needed for this recipe.

I absolutely love the rice noodles in this salad because they’re so versatile. The noodles are the perfect vessel for the delectable peanut sauce and hold up well to all the colourful vegetables.

Ingredients needed to make this thai noodle salad recipe

Peanut butter: smooth peanut butter will work to make the best sauce in this recipe.

Chili-garlic sauce:  adds spiciness to the dressing but you can use any hot sauce you have on hand.

Lime juice: gives the dressing fresh burst of flavour.

Tamari or Soy sauce: to make this a truly gluten-free dish use tamari or coconut aminos, otherwise you can definitey use soy sauce.

Rice noodles: a simple type of noodle that’s commonly used in Asian cuisine, you can use thin rice noodles or vermicelli. Alternatively you can use a wider rice noodle sometimes labeled ‘pad thai noodles.’

Vegetables:  You can use chopped vegetables of your choice like red bell pepper or yellow bell peppers, radishes, cucumbers and snap peas

Nuts: you can use chopped crunchy peanuts or cashews

Fresh herbs: Herbs like fresh basil, mint or chopped cilantro for garnish

You should be able to find all of the ingredients at your local grocery store. If you want to make substitutions, I’ve got ideas for you below so you are able to make this salad with whichever ingredients you can find.

Step by step process to make this Thai rice noodle salad

Step 1: Cook or soak the rice noodles according to package directions. Drain and rinse with cold water. Set aside.

Step 2: Chop up the vegetables and add to a large bowl.

Step 3: Make the spicy peanut sauce by whisking together peanut butter, chili-garlic sauce, juice of half a lime, soy sauce or tamari and 2 tbsp hot water. It should be a somewhat thick sauce but don’t fret as when mixed with the noodles it will loosen up.

Step 4: Add the noodles to the large bowl bowl with the vegetables and toss with all of the peanut sauce. If needed, add a tablespoon or two of hot water to help combine.

Step 5: Top with chopped peanuts or cashews and some fresh herbs and enjoy!

I love this salad in the Spring & Summer when I want a refreshing meal. However, it would be delicious anytime of year especially if you’re craving lots of vegetables.

Expert tips

• Other crunchy veggies you could use in this recipe are red cabbage, shredded carrots or chopped cucumber.
• Most rice noodles are delicate so they generally just need a soak in some boiled water which is why this recipe is so great! There’s truly ‘no-cooking’ needed.
• While cold noodle salads like this make a great meal by themselves, you could also serve them as a side dish to chicken or pork.

FAQ

What type of noodles is best for this recipe?
Rice noodles are the best noodles for this salad – you can use thin rice noodles or rice vermicelli noodles or a wider rice noodle sometimes labeled ‘pad thai noodles. In a pinch you could also try brown rice noodles, glass noodles or even spaghetti noodles!

What if I don’t want the creamy peanut sauce to be super spicy?
Use just 1 tbsp of hot sauce and then add an additionally 1 tbsp of peanut butter.

How can I meal prep these noodles?
Divide the noodles and vegetables evenly amongst 2-3 containers. Then add the peanut sauce. Store in the fridge and when ready to enjoy toss together the pasta, vegetables and sauce in the container. This salad will taste better meal-prepped this way as if stored all mixed together, the excess water from the vegetables can dilute the deliciousness of the peanut sauce.

Why is this called a cold noodle salad?
This salad is delicious if it’s been prepped ahead of time and mixed together straight out of the fridge hence the ‘cold salad’ description. However, it’s also wonderful just made and at room temperature.

Storage

Store leftovers in a container in the fridge for 1-2 days.

More quick recipes to love from the blog:

Easy One Pot Creamy Lemon Garlic Pasta Recipe

Chili Lime Baked Salmon with Mango Salsa

Peanut Chicken Power Bowls

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Easy Thai Inspired Noodle Salad with Peanut Sauce

Make this Thai noodle salad recipe in 20 minutes! A creamy peanut sauce envelops noodles & fresh veggies for a delicious bite every time!

Course dinner

Cuisine asian inspired

Keyword noodles, peanut sauce

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2 -3

Calories 606kcal

Author Jess

Ingredients

• 100-125 g rice noodles (or other noodle of choice)
• 2-3 cups chopped vegetables of your choice (bell peppers, radishes, cucumbers, snap peas)
• 1/4-1/2 cup chopped peanuts or cashews
• handful fresh herbs like mint and/or cilantro to top

For the spicy peanut sauce

• 1/2 cup smooth peanut butter
• 2 tbsp chili-garlic sauce (or another hot sauce)
• juice of half a lime
• 1 tbsp soy sauce or tamari
• 2-4 tbsp hot water

Instructions

• Cook or soak the rice noodles according to package directions. Drain and rinse with cold water. Set aside.
• Chop up the vegetables and add to a large bowl.
• Make the spicy peanut sauce by whisking together peanut butter, chili-garlic sauce, juice of half a lime, soy sauce or tamari and 2 tbsp hot water. It should be a somewhat thick sauce but don't fret as when mixed with the noodles it will loosen up.
• Add the noodles to the large bowl bowl with the vegetables and toss with all of the peanut sauce. If needed, add a tablespoon or two of hot water to help combine.
• Top with chopped peanuts or cashews and some fresh herbs and enjoy!

Nutrition

Calories: 606kcal | Carbohydrates: 65g | Protein: 18g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Sodium: 374mg | Potassium: 693mg | Fiber: 7g | Sugar: 13g | Vitamin A: 4665IU | Vitamin C: 191mg | Calcium: 51mg | Iron: 2mg

Until the next cooking adventure,
Jess

The post Easy Thai Inspired Noodle Salad with Peanut 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.

These bowls are healthy and packed full of flavor.

It’s so easy to mix and match ingredients so you can make these bowls from pretty much whatever you have in the fridge!

If you ask me what I’m having for lunch most days, it’s some kind of bowl. Veggies, grains, protein and a sauce then I’m pretty much set!

So, these Peanut Chicken Power Bowls have been a staple for me for quite a long time and I think you’ll love them too.

What is in a peanut chicken power bowl?

Vegetables: Peppers, red cabbage, carrots, cucumbers and mint for a finishing touch. But seriously you could use whatever vegetables you have on hand!

Whole Grains: I love to make these bowls with brown rice or quinoa as the base but you could use any favorite grain.

Protein: Chicken! The chicken is a serious protein boost, especially paired with the peanut sauce. Though you could use any favorite meat protein or plant-based.

Peanut Sauce: Just 5 ingredients make up this easy peanut sauce that you mightttt want to use in other recipes too, its THAT good!

Before you make these bowls know that you can use chicken that you may have already cooked, a rotisserie chicken or another protein to make this recipe even quicker.

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Peanut Chicken Power Bowls

Healthy and flavourful, these Peanut Chicken Power Bowls are packed full of whole grains, vegetables & protein with a simple & easy peanut sauce!

Course Lunch, Salad

Cuisine American

Keyword power bowl

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 648kcal

Author Jess

Equipment

• baking sheet, parchment paper

Ingredients

For the Power Bowls

• 1 1/2 cup whole grains (measure dry then cook) brown rice, quinoa or another grain
• 1 1/2 lbs chicken breasts about 3 large chicken breasts OR use 2-3 cups cooked rotisserie chicken
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp ground pepper
• 1/2 tsp coarse salt
• 1 1/2 cups chopped red cabbage
• 2 carrots, peeled & shredded
• 1 pepper, chopped
• 1 cup chopped cucumber
• chopped mint or basil

For the Peanut Sauce

• 1/2 cup peanut butter
• 2 1/2 tbsp soy sauce
• 1/2 lime, juiced
• 1 1/2 tbsp sriracha, chili sauce or another hot sauce Taste the sauce then add another 1/2 tbsp sriracha if you like it spicier.
• 1 tsp grated fresh ginger
• 1/4-1/3 cup warm water

Instructions

• Cook the whole grains according to package instructions and set aside.
• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, sriracha, ginger and 1/4 - 1/3 cup warm water and set aside.
• **If you already have cooked chicken use that - about 2-3 cups cooked chicken or another protein. If not, see how to cook chicken below.
• To make the chicken, pre-heat the oven to 425F. Stir together 1 tbsp olive oil with 1/2 tsp garlic powder, 1/4 tsp pepper and 1/2 tsp coarse salt. Spread over both sides of the chicken breasts, put on a parchment-lined baking sheet and cook for 20-22 minutes or until done (165 internal temperature). Once cooled down, chop or pull chicken for the bowls.
• To make the bowls, divide the grains between the bowls and then top with red cabbage, carrots, pepper, cucumber, chicken, peanut sauce and mint.

Notes

• If you put the peanut sauce in the fridge, when you remove it the sauce may need a little extra tbsp of warm water just to thin it again to your desired texture.

Nutrition

Calories: 648kcal | Carbohydrates: 69g | Protein: 48g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1362mg | Potassium: 1201mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5551IU | Vitamin C: 28mg | Calcium: 76mg | Iron: 3mg

How do you make a power bowl?

Layering: Starting with a base is key to a power bowl. So in this case whole grains are followed by vegetables, chicken and sauce.

Texture: Different textures make this bowl extremely enjoyable; that’s where all of the vegetables come in for delicious crunch. So, so feel free to mix and match what you’ve got in the fridge. Some of my other favorite ingredients are radishes, arugula, spinach, pea shoots or sprouts.

Sauce: Gotta have that sauce! The peanut sauce brings all of the flavors together in this power bowl.

Herbs & Nuts: Herbs add that finishing touch to a power bowl. In this bowl we have mint but there’s so many options! Try basil or cilantro for herbs OR add more crunch with chopped peanuts, cashews or almonds.

This is why I LOVE any kind of bowl; they’re so versatile! So, build these Peanut Chicken Power Bowls however you’d like.

Bonus: These are extremely easy to meal-prep for the week ahead. Make the grains, protein and chop the vegetables and store in the fridge for easy to make lunches or even dinner.

You could totally pack these bowls up in mason jars for a picnic too!

Until the next cooking adventure,
Jess

The post Peanut Chicken Power Bowls appeared first on Cooking in my Genes.