Quick One-Pan Orzo with Beans
A fast, flavorful one-pan meal, this recipe blends tender orzo with hearty beans, aromatic onions, and a vibrant pepper-infused stock. Ideal for busy weeknights, it offers a satisfying and healthy option.
Ingredients
- 1 tbsp olive oil
- 1 medium red onion diced
- 2 cloves garlic minced
- 1 cup dry orzo pasta
- 1 can (15 oz) cannellini beans rinsed and drained
- 1 large red bell pepper roughly chopped (for blending)
- 3 cups vegetable stock
- 1 tsp dried oregano
- 0.5 tsp smoked paprika
- pinch red pepper flakes optional
- to taste salt
- to taste black pepper
Instructions
- Heat olive oil in a large skillet or pot with a lid over medium heat.
- Add diced onion and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- While the onion cooks, blend the roughly chopped red bell pepper with about 1/4 cup of the vegetable stock until smooth.
- Add the dry orzo pasta, rinsed cannellini beans, dried oregano, and smoked paprika to the pan with the onion and garlic. Stir to combine.
- Pour in the blended red bell pepper mixture and the remaining vegetable stock. Stir well to ensure the orzo is submerged.
- Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pan and let it simmer for 10-15 minutes, or until the orzo is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- Remove from heat and let it sit (covered) for 5 minutes to allow any remaining liquid to be absorbed and the orzo to finish cooking. Fluff with a fork, season with salt and pepper to taste, and serve warm.
Notes
For an extra touch, stir in fresh spinach or kale during the last few minutes of cooking until wilted. A sprinkle of crumbled feta cheese, Parmesan, or fresh parsley makes a lovely garnish. Experiment with different beans like chickpeas or kidney beans, or add a dash of your favorite spice blend for a personalized twist.