Cooking with Heinen’s | Meatless White Bean Skillet

Home Newsroom Cooking with Heinen’s | Meatless White Bean Skillet

This vegetarian white bean skillet meal is made from pantry staples for a quick weeknight dinner! The recipe calls for fire roasted tomatoes. You can buy them canned. However, making your own fire roasted tomatoes is easy to do. Heinen’s has a great selection of heirloom and vine ripe tomatoes. Or, it’s a great way to use up some of your end-of-the-summer tomato harvest. Fire roasting your own tomatoes is easy to do and well worth the extra effort. 

I love this recipe because most of the items in it are usually in my pantry. Adding fresh mushrooms, onions and tomatoes allows me to create a dinner in a short amount of time that is hearty and delicious.

This is a dish you can serve vegetarian and even vegan. If you would like to add protein, I highly recommend adding a perfectly cooked sunny-side-up egg. Cook the eggs separately and gently add to the top before serving.

It is also great with sautéed pieces of chicken breast or grilled shrimp. As with most of my recipes you can adapt it for own personal taste and family preferences. 

How do you make sunny side up eggs? I’ve finally perfected the process. I used to put a lid on my pan as many how to sites will instruct you to do. This doesn’t work well in my opinion.  It causes a build up of steam that will cook the white but it also creates a milky white film over the yolk.

I want my sunny side up eggs to look sunny! Start with a non stick pan. Add a bit of both olive oil and butter. When the butter has melted carefully add your egg. Let it cook low and slow. When the white starts to firm up on the bottom, tip the pan a bit and spoon some of the hot oil-butter combo onto the white and a bit over the yolk. Repeat this until the whites are completely opaque. Then it’s ready.

Use a slotted spoon or fish spatula to carefully remove from the pan and place it onto the skillet ingredients just before serving.

Tuscan White Bean Skillet with Tomatoes, Mushrooms & Artichokes


  • 2 tablespoons extra virgin olive oil, divided
  • 8 ounces baby Portobello mushrooms, sliced
  • 1 1/2 cups diced yellow onion (about 1 large onion)
  • 3 cloves garlic, minced
  • 2/3 cup drained and chopped oil-packed sun dried tomatoes
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes or make your own see method. 
  • 2 (14.5-ounce) cans drained and rinsed Cannelini beans
  • 1 (14.5-ounce) can quartered artichoke hearts, drained
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sugar or agave
  • Parsley for garnish if desired and crusty bread for dipping.


If you are planning to make your own fire roasted tomatoes simply spread your tomatoes out halved and quartered on a cooking sheet with sides. Drizzle a little olive oil and sea salt on them. Roast in a 425° oven until tender. In the last few minutes shut off the oven, turn on the broiler and let the broiler roast the edges of the tomatoes, giving them bits of black edges. This caramelization will sweeten the tomatoes.

As for how many tomatoes you should use, it depends on the size of your tomatoes. You can use any form of tomato, from a small cherry tomato to a large beef steak tomato. Cut them into equivalent sizes and cover the sheet pan completely in a single layer. You could always do two sheet pans and save the extra in the refrigerator to use throughout the week. Ultimately you’re looking for 28 ounces of roasted tomatoes. If you would rather use canned and save the effort, continue on with the method below. 

  • Heat one tablespoon of the oil in a 10-inch cast iron skillet set over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms.*
  • Add the remaining tablespoon of oil to the pan; then add the onions and sauté until lightly browned, about 3 minutes. Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.
  • Add the diced tomatoes to the pan, along with the beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar. Cover the pan and turn the heat down to medium. Let cook for about 10 minutes, until hot. Return the mushrooms to the pan and cook for another minute or two to warm them up.
  • Garnish with chopped parsley if desired or add perfectly cooked sunny side up eggs to the top of this dish. Be sure to serve with plenty of crusty bread.

Quick Tip

I grew up putting all the mushrooms in a skillet and stirring them around in oil or butter. The result was basically steamed and slightly sautéed mushrooms. When crowding the pan with all of the mushrooms at once, so much moisture is released that the moisture basically boils or steams the mushrooms instead of allowing them to achieve the beautiful caramelized edges that you can get when you cook them in smaller batches. With smaller batches you will get a beautiful brown caramelization on each mushroom. This elevates the flavor as well as the look of the finished dish. It’s an extra step but I think worth the effort.

About the Author

Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at

Have you heard about Heinen’s Tasteful Rewards™ program? Sign up for free to receive exclusive weekly specials via email and earn Heinen’s rewards. As a Tasteful Rewards™ membership benefit, Heinen’s will donate up to 1% of your qualified purchases made between September and April to a local school of your choice through their Teaming Up for Education Program. CLICK HERE to sign up for Heinen’s Tasteful Rewards™ and, trust me, this is one email that will always please your palate!

Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit

There are no comments yet.

Leave a Reply

Your email address will not be published. Required fields are marked *

Barrington Today

365Barrington Partners

From the Community

Hi! 😁 Today's Word of the Day is 汉语 hàn yǔ -- literally "Han Language."

So, we're backtracking... or maybe just following the path of yesterday's post 😂. Either way, it might behoove you to know the context of this word.

The 汉 hàn in 汉语 refers to the Han ethnic group -- the largest of the 56 (government-proclaimed) Chinese ethnic groups. Some data have indicated that Han people comprise 90% or more of the population. So, it's unsurprising that this large group has gotten to name one of the most common terms for Mandarin. (Remember, Mandarin is what we learn at BHS and is the official language of China. There are other dialects/languages in existence.)

Anyhoo, the point is that if one is going to be referring to Mandarn Chinese as a language, it wouldn't hurt to know how to say it two ways! 🙃

普通话 and 汉语 can be used in most of the same contexts -- 汉语 might be a little less eloquent, but you won't get in trouble for using either. 🙂

#learnchinese #chineselanguage #chineseclubbhs #barringtonhighschool #365barrington #barrington #wordoftheday

1 0

A very happy (belated) 21st birthday to Emily P🥳⁠

Cheers to a person who is always there for your team members and always ready to assist the doctors at any moment. We love how you consistently find a way to say yes. You are a great person overall and we love working with you! ⁠

We hope you have a lovely birthday, you deserve it!🎉

20 5

Luby Group Listings

113 S Cook Street Barrington, IL 60010
Commercial For Sale
- Active

Retail storefront in prime pedestrian location in downtown Barrington surrounded by Village shopping, restaurants, and steps to the Metra train station. Great opportunity to own a high visibility space, currently vacant, ready for you to move in and

1406 Dunheath Drive Inverness, IL 60010
Single Family Home For Sale
- Active Under Contract

Family is sure to enjoy ice skating, hockey, kayaking & fishing in a stocked lake in their own back yard. Over 4,200 square feet of living space, this home has dramatic volume entry. It offers a spacious formal living room + separate dining room and

New Listing - 6 days online
51 Whitetail Lane Barrington, IL 60010
Single Family Home For Sale
- Active Under Contract

Excellent value and great location - Close to Barrington Village and Metra! Situated on a private cul-de-sac with beautiful 1.4 acres. Enter through a sunny, open 2-story foyer with hardwood floors. Large entertainers kitchen opens to a comfortable f

New Listing - 2 weeks online
1100 Prairie Avenue Barrington, IL 60010
Land For Sale
- Active

Great opportunity to build your dream home on a half acre in Barrington right down the street from Baker Lake and Ron Beese Park. Located just over a mile south of downtown Barrington, this rare waterfront location is a few blocks away from award-wi