CentMenu / Dinner · Lunch
Sardine white bean skillet with bread
Sardines, white beans and roasted peppers make a quick dinner from pantry staples.
PescatarianNo dairy ingredients
Ingredients
4 servings · US + metric
- 8.47 oz (240 g) canned sardines
- 1.59 lb (720 g) cooked white beans
- 8.82 oz (250 g) roasted red peppers
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) olive oil
- 1 lemon
- ¼ tsp (2 g) salt
- 11.29 oz (320 g) wholegrain bread
Let’s cook
Heat 1¾ tbsp (25 ml) olive oil in a large pan over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Drain and rinse 1.59 lb (720 g) cooked white beans; drain and slice 8.82 oz (250 g) roasted red peppers, add both with ¼ tsp (2 g) salt and a splash of water and simmer over low heat for 8 minutes.
Drain 8.47 oz (240 g) canned sardines, lay over the beans and cover over low heat for 3 minutes, until hot; finish with the juice of 1 lemon.
Serve with 11.29 oz (320 g) wholegrain bread to soak up the pan juices.