My Take on a High Protein Bean Skillet for Vegetarians

I have simply been cursed. A sophomore in college, living on her own for the first time, trying to learn to cook, clean, and fend for herself. The biggest challenge: proper nutrition. The biggest obstacle: my two vegetarian roommates.  

Clearly, I have been struggling. Add to it the increase in grocery prices and my own (self-proclaimed) fitness journey and you will find a girl who desperately needs to find some new recipes. That is why I made this one. My take on a white bean skillet that will last days in the fridge and satisfy any hunger cravings.  

My Take on a High Protein Bean Skillet for Vegetarians

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesTotal time: 40 minutesServings:4 servings

Description

High Protein White Bean Skillet

Ingredients

• Great Northern Beans – 2 Cans
• Canned Tomatoes – 1 Can
• Grape Tomatoes – 4 oz
• Colorful Bell Pepper – 2
• Large Carrots – 1
• Baby Bella Mushrooms – 6
• Baby Spinach – 1 oz
• Cottage Cheese – 1 Cup

Seasonings

• Oil ( I chose Olive Oil) – 1Tbsp
• Salt – 1 Tsp
• Red Chili Powder – 1 Tsp
• Garlic Powder – 2 Tsp
• Onion Powder – 2 Tsp
• Turmeric – 1 Tsp
• Garam Masala (Optional) – 1 Tsp

Instructions

1. Cut up all you vegetables: I know that everyone hates this part, but trust me, cutting your vegetables ahead of time will save you A LOT of stress.  
2. Heat up your pan: As your pan heats up, you want to pour your oil into the pan. I chose to do a little less than one tablespoon since your vegetables will mostly cook as their release water. Once your oil is hot, you want to bloom your seasonings. Add them directly to the oil and let them sit for a little bit. Your house should start to smell delicious.  
3. Add your veggies: Now this is the part that requires patience because you need to cook out the water in your vegetables. You are going to see your pan start filling with water as your veggies cook. You want all of that to evaporate out. Feel free to stir occasionally but it is not too important until the water is gone.  
4. Add canned tomatoes: I waited until my veggies started sticking to the pan a little. I like that char. Once the vegetables are cooked, add your can of tomatoes juice and all.
5. Add Beans: Take a blender and add one can of you washed beans, your cottage cheese, and just enough water to make a thin paste texture. Then take that paste and the rest of your beans and add them both to the pan. Mix well and let the water start to cook out of the pan.
6. The waiting game: Now that everything is in the pan, you are once again waiting for some of the water to cook out. You want the consistency to be creamy and easy to mix, it will get thicker as it cools. Once you’re satisfied with how the skillet looks, add some cheese and seasoning to taste.  

Notes

• This recipe is meant to clean out the fridge so feel free to stray from the ingredients listed above. I have added potatoes, zucchini, squash as well as an array of spices to this recipe depending on what I felt in the moment. Go a little crazy and trust that it will taste good regardless.

Keywords:30 Minutes, Protein, Vegetarian

This recipe is really only six steps, takes less than 30 minutes, and can be eaten in a number of ways. Feel free to experiment, try something new, and make this recipe your own. Hope you enjoy!

• 30 Minutes
• Protein
• Vegetarian