Name: Creamy Tomato Coconut Bean Skillet Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon extra virgin olive oil; 1/2 medium white onion, finely diced (about 1/2 cup); Fine sea salt + freshly ground black pepper, to taste; Two 15-ounce cans cannellini beans (or other white beans); 4 medium garlic cloves, minced; 3 tablespoons tomato paste; 1 teaspoon dried oregano; 1/2 teaspoon chili flakes (optional); 6 sun-dried tomato halves, finely chopped (about 1/4 cup); Half a 13-ounce can unsweetened full-fat coconut milk (just shy of 1 cup); Basil, for serving

Jump to Recipe· 3.9 from 70 reviews

If you’re craving a dish that’s bursting with flavor, comforting texture, and a lovely twist on classic tomato beans, the Creamy Tomato Coconut Bean Skillet Recipe is exactly what you need. This vibrant skillet blends the lush creaminess of coconut milk with the tangy depth of tomato paste and sun-dried tomatoes for a dish that’s both satisfying and nourishing. It’s quick to make, packed with wholesome ingredients, and perfect for a cozy weeknight dinner or a lively gathering with friends. Get ready to fall in love with this delightful fusion of creamy, savory, and slightly spicy notes all in one skillet!

Ingredients You’ll Need

A gray frying pan sitting on a white marbled surface contains a single cooked layer of small chopped onions mixed with chunky red tomato sauce. The onions are soft and slightly browned, scattered evenly with the sauce that looks thick and textured with bits of crushed chili or seeds. The pan handle extends to the left side. The scene is lit well, showing the contrast between the soft onions and rich red sauce. photo taken with an iphone --ar 4:5 --v 7

To make this Creamy Tomato Coconut Bean Skillet Recipe come alive, you only need a handful of simple, pantry-friendly ingredients. Each one plays a crucial role, whether it’s building layers of flavor, adding creaminess, or bringing that pop of color that makes the dish so inviting.

Extra virgin olive oil: Adds richness and a smooth base for sautéing the onions.
White onion: Offers a sweet and mild foundation when finely diced and gently cooked.
Fine sea salt and freshly ground black pepper: Essential for seasoning and elevating all the flavors.
Cannellini beans (two 15-ounce cans): Provide creamy texture and protein, making the dish hearty.
Garlic cloves: Minced for a fragrant punch that enhances the savory profile.
Tomato paste: Brings concentrated tomato flavor and bold color.
Dried oregano: Adds an herby earthiness that pairs beautifully with tomato.
Chili flakes (optional): A subtle heat to balance the creaminess.
Unsweetened full-fat coconut milk (half a 13-ounce can): Delivers luscious creaminess with a gentle tropical note.
Sun-dried tomato halves: Finely chopped for bursts of intense, sweet-tart flavor.
Basil: Fresh leaves for vibrant aroma and garnish.

How to Make Creamy Tomato Coconut Bean Skillet Recipe

Step 1: Sauté the Onions to Soft Perfection

Begin by heating the olive oil in a medium skillet over medium heat. Toss in the finely diced onion with a pinch of salt and stir frequently. Cook until the onions are soft and translucent—this usually takes about 5 to 7 minutes. Be careful not to let them brown; the goal is gentle sweetness that forms the flavor base.

Step 2: Prepare the Beans

While the onions are cooking, drain the cannellini beans thoroughly using a mesh strainer. Rinse them under cold water to remove any excess salt or liquid from the can. Shake off any excess moisture so they don’t water down your skillet.

Step 3: Build the Flavor with Garlic and Tomato

Once your onions are translucent and tender, add the minced garlic, tomato paste, dried oregano, and chili flakes if you’re using them. Stir everything together and let it cook for about a minute. This step helps awaken the garlic’s fragrance while cooking off the raw tomato paste taste.

Step 4: Add and Mash the Beans

Pour the rinsed beans into the skillet. Use a potato masher or a large fork to roughly mash about half of the beans right in the pan. This will create a lovely balance of smooth creaminess and chunky texture that makes each bite interesting.

Step 5: Stir in Coconut Milk and Sun-Dried Tomatoes

Pour in the coconut milk and mix in the finely chopped sun-dried tomatoes along with plenty of freshly cracked black pepper. Reduce the heat to low and cover the skillet tightly with a lid. Let the mixture simmer gently for 10 minutes to marry all the flavors, stirring occasionally to keep everything cohesive.

Step 6: Final Seasoning and Serve

After simmering, taste your creamy tomato coconut bean skillet and adjust the salt and pepper to your liking. Your dish should be rich, creamy, and vibrantly flavored. Serve it hot, garnished with fresh basil to add a pop of color and herby brightness.

How to Serve Creamy Tomato Coconut Bean Skillet Recipe

A white bowl holds a thick stew with white beans and chickpeas mixed in a rich orange-red sauce, topped with fresh green basil leaves and a sprinkle of black pepper. To the right side of the stew, two toasted sesame seed bread pieces are placed, showing a golden brown color and a soft white inside. A silver spoon rests on the left side inside the bowl, partly submerged in the stew. The bowl is set on a warm wooden surface, with a clear amber glass of liquid above it and a smaller white plate with three more toasted sesame breads at the lower right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil leaves are the perfect finishing touch to this skillet dish. Their peppery, aromatic notes lift the creamy tomato coconut base beautifully. You can also sprinkle a little crushed red pepper for extra heat or a drizzle of olive oil for more silkiness.

Side Dishes

This recipe is wonderfully versatile when it comes to sides. Serve it alongside crusty artisan bread to soak up every last bit of sauce, or with steamed jasmine rice to let the creamy tomato coconut sauce shine. Roasted vegetables or a crisp green salad also complement the meal well by adding fresh texture and lightness.

Creative Ways to Present

For a party or casual gathering, consider serving this dish in individual ramekins topped with fresh basil and a sprinkle of chili flakes. You could also transform it into a luscious filling for warm tortillas or pita pockets, turning this skillet recipe into a delicious, handheld treat.

Make Ahead and Storage

Storing Leftovers

This Creamy Tomato Coconut Bean Skillet Recipe keeps wonderfully in the fridge for up to 4 days. Transfer leftovers to an airtight container to preserve freshness and flavor. It’s a great option for quick lunches or easy dinners throughout the week.

Freezing

If you want to save some for later, this dish freezes quite well. Cool it completely, then pack it into a freezer-safe container or heavy-duty zip-top bag. Frozen, it will maintain quality for up to 2 months, making it a convenient, delicious meal ready when you need it.

Reheating

To reheat, warm the skillet gently on the stove over low heat, stirring occasionally to prevent sticking and to help the sauce become creamy again. You can add a splash of water or coconut milk if it feels too thick. Reheating in the microwave works too—just cover and heat in short bursts, stirring in between.

FAQs

Can I use other beans instead of cannellini?

Absolutely! You can substitute cannellini beans with navy beans, great northern beans, or even chickpeas. Pick beans that hold their shape well but also mash easily for that creamy texture.

Is this recipe vegan?

Yes, the Creamy Tomato Coconut Bean Skillet Recipe is naturally vegan since it uses coconut milk instead of dairy and relies on plant-based ingredients for its rich, creamy texture.

How spicy is this dish?

The heat level is totally up to you. The recipe includes chili flakes as an optional ingredient; add them if you like some gentle warmth or skip them for a milder comfort dish.

Can I make this gluten-free?

Definitely! All the ingredients in this recipe are naturally gluten-free, making it a safe and tasty choice for those avoiding gluten.

What can I use instead of sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use roasted red peppers or even fresh diced tomatoes for a milder, fresher flavor, though it won’t be as concentrated.

Final Thoughts

I can’t recommend enough giving this Creamy Tomato Coconut Bean Skillet Recipe a try. It’s a fantastic way to enjoy a comforting meal that feels a little special but comes together with everyday ingredients. Whether you’re cooking for yourself or feeding friends, this dish is a winner for its bold flavors, creamy texture, and easy prep. Enjoy every spoonful!