In the heat of the summer, we're all looking for light, tasty recipes to keep up satisfied, and this Spring Bean salad does the trick! 

Bright, creamy, and packed with fresh flavor, this one-pan bean skillet is the perfect meal with a crusty baguette.

Ingredients

• Generous drizzle of olive oil
• 2–3 tbsp butter
• 1 large Vidalia onion, diced
• Salt, to taste
• ¾ bag sun-dried tomatoes, chopped
• 4 cloves garlic, minced
• Pinch of red pepper flakes (about 4–5 flakes)
• 1 large handful baby kale
• ½ can full-fat coconut milk
• Zest of 1 lemon
• Juice of 1 lemon
• 2 jars Jovial cannellini beans, drained
• 1–1½ cups frozen peas
• Fresh parsley, chopped
• Soft goat cheese, for serving
• Crusty French baguette

Directions

1. Heat the olive oil and butter in a large skillet over medium heat. Add the onion with a generous pinch of salt and cook until soft and translucent, seasoning lightly as you go.
2. Stir in the sun-dried tomatoes and cook for 2–3 minutes.
3. Add the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant.
4. Fold in the baby kale and cook until wilted.
5. Pour in the coconut milk, then add the lemon zest and juice. Taste and season with more salt as needed. Let the sauce gently simmer for a few minutes.
6. Add the cannellini beans and stir to coat. Bring to a gentle simmer, then reduce the heat to low and cook for 20–30 minutes to let the flavors come together.
7. Fold in the frozen peas and fresh parsley just until the peas are warmed through.
8. Serve topped with soft goat cheese, extra parsley, and plenty of warm French baguette for scooping up every last bite.