Turkey and White Bean Skillet with Burst Cherry Tomato Sauce
A quick weeknight skillet with lean ground turkey, white beans, and a burst cherry tomato sauce. Bright, lemony, and ready in about 30 minutes.
Servings: 6
Ingredients
- 2 tbsp olive oil or avocado oil
- 3 cups cherry tomatoes* (about 16 - 20 oz)
- 3 cloves garlic, minced
- 2 med lemons, (zested and juiced)
- 1 lb lean ground turkey
- 1/2 cup diced yellow onion
- 1 15 oz can cannellini beans, drained
- 2 tsp Italian seasoning
- 3/4 tsp crushed red pepper flakes
- 1 tsp kosher salt (+ more to taste)
- 1/2 cup torn fresh basil leaves
- 1/3 cup grated parmesan cheese
Instructions
- Burst the cherry tomatoes. Heat olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook, mostly undisturbed, until the skins blister and start to pop, 5–7 minutes. Press a few with the back of a spoon to release extra juice.
- Add garlic, then set the sauce aside. Stir in the garlic and cook until fragrant, 30–60 seconds — watch closely so it doesn't burn. Now add the lemon juice (do 1 lemon at a time to determine if you prefer a more lemon-y flavor-- I like 2 juiced lemons in this recipe). Scoop the tomato-garlic mixture into a bowl and set aside.
- Brown the turkey. In the same skillet, add the ground turkey and lemon zest. Cook over medium-high heat, breaking the turkey up with a spoon, until no longer pink, 5–6 minutes. Now add in the onion to soften, cook for another 2-3 minutes.
- Combine everything. Return the tomato-garlic mixture to the skillet along with the beans, oregano, red pepper flakes, and salt. Stir to combine and bring to a gentle simmer. If the mixture is to thick, pour in about 1/2 cup of water or broth.
- Simmer to thicken. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the sauce thickens slightly, 8–10 minutes. Splash in more water or broth if it looks too dry.
- Finish and serve. Remove from heat and stir in the basil. Taste and adjust salt or lemon juice as needed. Serve topped with Parmesan, extra basil, and a pinch more crushed red pepper if you like it spicy. Serve over crusty bread, pasta, or as is!
Notes
- Tomatoes: can be halved if you are shorter on time and want them to burst faster. I prefer them whole.
- Storage: Leftovers keep well in the fridge for 3–4 days and freeze nicely for a make-ahead meal.
- Swap options: Ground chicken or plant-based crumbles work in place of turkey if that fits your household better.
- Serving suggestions: Great over rice, tossed with pasta, or on its own with crusty bread to catch the sauce.