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Canned white beans are one of my “safety net” ingredients. If I have a few cans of them in my cupboard, I know a complete homemade meal can’t be too far away. Whether we’re talking cannellini, great northern, or butter beans, they’re [almost] ready to eat straight from the can, affordable, endlessly adaptable.
These one-pan stewed beans with tomatoes and spinach are satisfying, but not heavy. Because the recipe starts with cooking lots of garlic with cherry tomatoes, the base flavor is reminiscent of pizza, which is always a win in my book.
These beans take just 15 minutes to make, so they’re ideal for rushed weeknights—and I personally love reheating the leftovers for breakfast. If you’re on the journey to eat more plant-based protein, or need a sneaky way to eat your greens, you’ve gotta give this saucy dish a go!
Simply Recipes / Alexandra Shytsman
Serving Suggestions
These beans are fabulous alongside fresh crusty bread—think sourdough, ciabatta, or a baguette. If you have extra time to make a side dish, I recommend crispy roasted potatoes or easy roasted cauliflower.
Simple Variations
- Feel free to swap the spinach for chopped kale.
- If you’re a fan of heat, toss some red chili flakes in with the garlic; alternatively, finish the beans with a drizzle of chili crisp.
- A sprinkle of fresh herbs at the end would also be lovely, like parsley, cilantro, or basil.
- For a cheesy finish, top with freshly grated parmesan cheese.
Cook Mode
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4 medium garlic cloves
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1 (10-ounce) container cherry tomatoes
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2 tablespoons extra virgin olive oil
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1/4 teaspoon salt, plus more to taste
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2 (15-ounce) cans cannellini or great northern beans
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2 tablespoons water
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3 packed cups (2 1/2 ounces) baby spinach
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2 to 3 teaspoons lemon juice
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Freshly ground black pepper, to taste
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Crusty bread, for serving, optional
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Prep the vegetables:
Grate the garlic on a rasp grater or crush it in a garlic press; set aside. Cut the tomatoes in half and set aside.
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Cook the vegetables:
Heat the oil in a large high-sided skillet or Dutch oven over medium heat. Add the garlic and break it up with a spatula. Add the chopped tomatoes and salt and stir to combine. Cover tightly with a lid, and cook until the tomatoes have collapsed and released their juices, 3 to 5 minutes.
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Add the beans:
While the tomatoes are cooking, drain the beans in a colander and rinse them well under running water.
Stir the beans into the tomato mixture along with the water. Cover with a lid and simmer until the beans are warmed through, 2 to 3 minutes.
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Add the spinach and lemon juice and serve:
Add the spinach to the beans a big handful at a time, stirring and allowing each addition to wilt before adding more.
Turn the heat off and add the lemon juice and pepper. Add more salt if needed. Serve hot.
Store leftovers in an airtight container in the fridge and eat within 4 days. Reheat in the microwave or on the stove.
Love the recipe? Leave us stars and a comment below!
Simply Recipes / Alexandra Shytsman
| Nutrition Facts (per serving) | |
|---|---|
| 279 | Calories |
| 7g | Fat |
| 40g | Carbs |
| 15g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 279 |
| % Daily Value* | |
| 7g | 10% |
| Saturated Fat 1g | 5% |
| 0mg | 0% |
| 160mg | 7% |
| 40g | 15% |
| Dietary Fiber 10g | 37% |
| Total Sugars 3g | |
| 15g | |
| Vitamin C 16mg | 81% |
| Calcium 158mg | 12% |
| Iron 6mg | 33% |
| Potassium 1078mg | 23% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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