Greek-Style White Bean Skillet – A Bright, Hearty One-Pan Meal

This Greek-style white bean skillet packs sunny flavors into a simple, satisfying dinner. It’s cozy without being heavy, and it comes together in one pan with pantry staples and a few fresh touches. You get creamy beans, sweet tomatoes, briny olives, and pops of lemon and herbs—all topped with melty feta.

It’s fast enough for weeknights but worthy of guests. If you love meals that feel fresh and wholesome, this one will quickly become a favorite.

Why This Recipe Works

This dish leans on white beans for protein and creaminess, so you don’t need long simmer times or complex sauces. Canned tomatoes and a quick sauté of onion and garlic create a flavorful base in minutes.

A handful of Kalamata olives, capers, and lemon adds that signature Greek brightness without extra effort. Crumbled feta melts just slightly into the skillet, giving you salty, rich contrast. It’s the kind of recipe that tastes slow-cooked—but it’s done in about 30 minutes.

Shopping List

• Extra-virgin olive oil (for sautéing and finishing)
• Yellow onion (1 medium, finely chopped)
• Garlic (3–4 cloves, thinly sliced or minced)
• Crushed red pepper flakes (optional, for heat)
• Cherry or grape tomatoes (2 cups, halved) or 1 can (14.5 oz) diced tomatoes
• Tomato paste (1–2 tablespoons)
• White beans (2 cans, 15 oz each; cannellini or Great Northern), drained and rinsed
• Vegetable or chicken broth (1/2–3/4 cup)
• Kalamata olives (1/3 cup, pitted and sliced)
• Capers (1–2 tablespoons, drained)
• Baby spinach (3–4 cups) or chopped kale
• Fresh lemon (zest and juice of 1 lemon)
• Dried oregano (1 teaspoon) and/or Greek seasoning (optional)
• Fresh dill and/or parsley (a small bunch, chopped)
• Feta cheese (1/2–3/4 cup, crumbled)
• Salt and black pepper
• Warm crusty bread or cooked orzo (for serving, optional)

How to Make It

1. Warm your skillet. Set a large, wide skillet over medium heat.

   Add 2 tablespoons of olive oil and let it shimmer.

2. Sauté onion. Add the chopped onion with a pinch of salt. Cook 5–7 minutes, stirring often, until soft and lightly golden.
3. Add garlic and spice. Stir in the garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant—don’t let the garlic darken.
4. Build the base. Add tomato paste and cook for 1 minute, stirring to coat the onions.

   Add the tomatoes and a splash of broth. Simmer 3–4 minutes to slightly thicken.

5. Season it right. Stir in dried oregano, a few grinds of pepper, and a small pinch of salt. Remember the olives, capers, and feta are salty, so go easy.
6. Beans and briney bits. Add the rinsed white beans, olives, and capers.

   Pour in more broth as needed to create a saucy mixture. Simmer 5 minutes, stirring gently.

7. Greens go in. Add the spinach in batches, tossing until wilted. If using kale, add it earlier and cook a few extra minutes until tender.
8. Finish with brightness. Zest the lemon directly into the pan, then squeeze in 1–2 tablespoons of juice.

   Taste and adjust salt, pepper, and heat.

9. Herbs and feta. Scatter chopped dill and parsley over the skillet, then sprinkle with crumbled feta. Drizzle with 1 tablespoon olive oil for a glossy finish.
10. Serve warm. Spoon into shallow bowls with bread for dipping or over orzo, couscous, or rice. Add extra herbs and a lemon wedge if you like.

Keeping It Fresh

Store leftovers in an airtight container for up to 4 days in the fridge.

The beans will absorb the sauce, so add a splash of water or broth when reheating. Reheat gently on the stovetop over medium-low heat or in the microwave in short bursts. If you plan to keep it longer, freeze without the feta for up to 2 months, then thaw in the fridge and add fresh feta when serving.

Health Benefits

• Plant-based protein: White beans offer protein and fiber, helping you feel full and steadying energy.
• Heart-healthy fats: Olive oil and olives provide monounsaturated fats that support cardiovascular health.
• Micronutrients: Spinach adds iron, folate, and vitamin K; tomatoes bring vitamin C and lycopene.
• Lower sodium control: By rinsing canned beans and choosing low-sodium broth, you can easily manage salt levels.
• Balanced plate: Pair with whole grains or a side salad for a complete, Mediterranean-style meal.

What Not to Do

• Don’t skip rinsing the beans. It reduces excess sodium and any canned flavor.
• Don’t overcook the garlic. Burnt garlic turns bitter and will dominate the dish.
• Don’t overload the salt early. Feta, olives, and capers add plenty of salt; season gradually and taste often.
• Don’t boil vigorously after adding greens. A gentle simmer keeps the beans creamy and the greens tender.
• Don’t crumble feta too early. Add it at the end so it softens without disappearing into the sauce.

Variations You Can Try

• Make it vegan: Skip the feta or use a dairy-free feta; add a spoonful of tahini for creaminess.
• Add seafood: Nestle raw shrimp into the simmering beans in the last 4–5 minutes and cook until pink and just firm.
• With sausage: Brown sliced chicken or turkey sausage before the onions for a heartier skillet.
• Chunky veggie boost: Add diced zucchini, red bell pepper, or artichoke hearts when you add tomatoes.
• Spice swap: Use smoked paprika for a subtle smokiness, or add a pinch of ground coriander for citrusy depth.
• Bean swap: Try chickpeas for a firmer bite or butter beans for extra creaminess.
• Baked finish: Transfer to an oven-safe dish, top with feta, and broil 2–3 minutes for browned, bubbly edges.

FAQ

Can I use dried beans instead of canned?

Yes.

Cook 1 to 1 1/2 cups dried white beans until tender, then proceed with the recipe. Make sure they’re fully cooked and well-seasoned before adding to the skillet.

What’s the best skillet to use?

A large, heavy skillet—cast iron or stainless steel—works best. You want enough surface area to reduce the sauce while still holding all the ingredients comfortably.

Is this recipe gluten-free?

Yes, the skillet itself is naturally gluten-free.

Serve with gluten-free bread or grains if needed.

How do I make it less salty?

Rinse beans thoroughly, choose low-sodium broth, and add olives and capers gradually. You can also soak olives in water for 10 minutes to reduce brininess.

Can I make it ahead?

Yes. Cook the skillet through step 8 and cool.

Reheat gently, then add herbs and feta just before serving for the freshest flavor.

What can I use instead of feta?

Try crumbled goat cheese for tangy creaminess, or a dairy-free feta for a vegan version. A small dollop of plain Greek yogurt on top also works well.

What should I serve with it?

Crusty bread, warm pita, or cooked orzo are all great. A simple cucumber-tomato salad with olive oil and lemon rounds out the meal.

Will leftovers get mushy?

They’ll soften slightly, but hold up well for a couple of days.

Reheat gently with a splash of liquid and add fresh herbs or feta to brighten it.

Wrapping Up

This Greek-style white bean skillet delivers big flavor with minimal fuss. It’s weeknight-friendly, pantry-powered, and flexible enough for whatever you have on hand. Keep the lemon bright, the herbs fresh, and the salt in check, and you’ll get a balanced, satisfying meal every time.

Grab a spoon, some bread, and enjoy the cozy, sunny bowl you just made.