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A hearty, vegetarian, one-pot meal that comes together in less than an hour; Fire Roasted Tomato and Artichoke Bean Skillet has a deep delicious flavour which is filling and wholesome – the perfect weeknight comfort food!

As you must know by now, Dear Reader, I’m all about great tasting food with very little effort or expense.  Oftentimes, I love a complicated, over-the-top, pretentious recipe, but I’ve come to learn that most of my readers prefer a home style meal without the mess and the fuss.

That is why I’m bringing this gorgeous – and tasty! – Fire Roasted Tomato and Artichoke Bean Skillet recipe today.  This recipe embodies everything that is hearty, delicious, fast, and cheap.  You will most certainly have most of the ingredients on hand already, and if you don’t, they will most definitely be easy to find.  

Weeknight dinners need to be wholesome and filling.  They also need to be fast and easy.  Let’s face it, most of us don’t have the luxury of coming home from work and relaxing all evening.  There’s dinner to prepare, along with the clean up, of course; there’s helping with the homework, throwing in a load of laundry, cleaning the kitty litter, packing school lunches, running errands, parent-teacher meetings, etc.  I could go on, but you get the idea, Dear Reader.

That’s why I like recipes to be fast and uncomplicated.  I’ve heard negative comments about using canned or prepared foods – trust me!  But, I often stock my pantry with canned items to make my recipes less cumbersome.  For example, you will always find lentils, beans of all types, veggies like corn or artichokes, etc, and most always dried pastas and jarred sauces.  The key, Dear Reader, is to read the labels and source prepared and/or canned items that agree with your notions of what real food consists of.

Over the years, I have found brands that I trust and turn to when in a rush.  Even with the temptation of sales for what I consider to be a lesser quality product, I will not give in and always go back to my trusted brands.  What am I looking for?  As local as I can possibly find, very few ingredients, real ingredients, (not chemicals!) low sodium, low fat, and low sugar.  It’s a huge undertaking at first, but soon, you’ll be shopping and filling your cart with prepared items you have come to trust and love.

So, when you’re reading through the recipe below, you’ll note the list of canned items.  Can you make your own or buy fresh ingredients and prepare them accordingly?  Sure!  It will just take a little longer to prepare this delicious dinner.  But, if you’re in a hurry, take an extra two minutes to read your ingredient labels and you’ll have a great dinner on the table in no time!

Fire Roasted Tomato and Artichoke Bean Skillet
Serves 8
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
259 calories
42 g
0 g
6 g
14 g
1 g
345 g
767 g
8 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 259
Calories from Fat 55
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
Sodium 767mg
Total Carbohydrates 42g
Dietary Fiber 14g
Sugars 8g
Protein 14g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 tablespoons olive oil
  2. 1 pound cremini mushrooms, sliced
  3. 1 large onion, chopped
  4. 3 cloves garlic, minced
  5. 1/2 cup sun dried tomatoes, julienned
  6. 2 398ml canned fire roasted diced tomatoes
  7. 2 540ml canned navy beans, drained and rinsed
  8. 2 398ml canned whole artichoke hearts, drained and quartered
  9. 1 156ml canned tomato paste
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon black pepper
  12. 1 teaspoon dried oregano
  13. 1 teaspoon dried thyme
  14. 2 tablespoons fresh chives, chopped; plus more for garnish
  1. 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.
  2. Once the mushrooms are browned, remove them from the skillet and place in a glass bowl. Set aside.
  3. Add the remaining tablespoon of olive oil to the skillet along with the onions. Cook until lightly caramelized.
  4. Add the garlic to the skillet and saute for one minute.
  5. All all other ingredients. Stir together and simmer for 5 minutes.
  6. Add the mushrooms back into the skillet. Simmer for 5 more minutes.
  7. Garnish with freshly chopped chives and serve immediately.
Lord Byron's Kitchen


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