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Homemade Creamy White Beans with Spinach photo

Creamy White Beans with Spinach

A quick, comforting skillet of creamy cannellini beans and spinach that's perfect with crusty bread.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Wooden Spoon
  • Can opener
  • Measuring Spoons
  • Measuring Cups

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large shallot chopped
  • 4 cups spinach roughly chopped
  • 5 cloves garlic minced
  • 2 15 oz cans cannellini beans drained
  • 1 cup vegetable broth more if desired
  • Kosher salt to taste
  • black pepper to taste
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup Parmesan cheese or nutritional yeast
  • 1 to 2 tablespoons fresh lemon juice
  • Crusty bread for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat until shimmering.
  • Add the chopped shallot and cook, stirring occasionally, until softened, about 3 minutes.
  • Add the spinach and cook until wilted, then stir in the minced garlic and cook for 1 minute more.
  • Stir in the drained cannellini beans and the vegetable broth, then season with kosher salt, black pepper, and crushed red pepper flakes.
  • Bring the mixture to a boil, then reduce heat to a simmer and cook, stirring occasionally, about 10 minutes so the beans soften and the sauce thickens; mash some beans with a spoon if you prefer a creamier texture.
  • Remove from heat and stir in the Parmesan (or nutritional yeast) and 1 to 2 tablespoons lemon juice; add extra broth if the mixture is too thick.
  • Serve warm with crusty bread.

Notes

  • Serve with crusty bread for scooping.
  • Can be served over pasta, rice, polenta, or potatoes.
  • Use nutritional yeast to keep it vegan.