• Prep Time: 15 min
  • Cooking Time: 30 min
  • Serves: 8

Fire Roasted Tomato and Artichoke Bean Skillet

  • Recipe Submitted by on

 Ingredients List

  • 3 tablespoons olive oil
  • 1 pound cremini mushrooms, sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup sun dried tomatoes, julienned
  • 2 canned fire roasted diced tomatoes
  • 2 canned navy beans, drained and rinsed
  • 2 canned whole artichoke hearts, drained and quartered
  • 1 canned tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 tablespoons fresh chives, chopped; plus more for garnish


Add 2 tablespoons of the olive oil to a large,deep skillet and saute the mushrooms over medium heat until browned. Lightly season the mushrooms with a dash of salt and pepper.

Once the mushrooms are browned, remove them from the skillet and place in a glass bowl. Set aside.

Add the remaining tablespoon of olive oil to the skillet along with the onions. Cook until lightly caramelized.

Add the garlic to the skillet and saute for one minute.

Add all other ingredients. Stir together and simmer for 5 minutes.

Add the mushrooms back into the skillet. Simmer for 5 more minutes.

Garnish with freshly chopped chives and serve immediately.

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