This vegan dish of Spinach and White Beans is easy enough for a weeknight meal and delicious enough for a holiday! This recipes uses only 5 ingredients and is ready in only 15 minutes.
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
Today I'm updating another old favorite that we eat frequently, but is still fancy enough to find a spot on your Thanksgiving table. It's spinach and white beans!
This recipe for spinach and white beans is one of my go-to veggie side dishes. Its equally as easy as roasted broccoli and surprisingly delicious.
I make this most often to accompany a very plain pasta dish (such as mac and cheese or spaghetti aglio olio) that doesn't give us any protein or veggies. This side dish does both!
Packed with nutrition, the spinach and beans get loads of flavor from the garlic and hint of nutmeg. The dish comes together in less time than it takes to make a box of mac and cheese, so its perfect for those busy nights.
If you have a big family, I would double or triple this recipe. My husband and I could almost eat this whole batch in one sitting.
Even if you think you don't like spinach, give this a try. I think you're going to be really surprised!
Ingredients
- Great northern beans
- Spinach
- Olive oil
- Garlic
- Nutmeg
- Salt
- Pepper
How to make spinach and white beans
- Defrost the spinach in the microwave according to package directions. Place in a kitchen towel and wring it of excess moisture.
- Heat the olive oil in a small skillet over medium heat.
- Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color.
- Add the beans then the spinach, breaking it up as you add it to the pan.
- Season with nutmeg, salt and pepper. Serve hot.
Top tips
Rinse your beans
Don't forget to rinse and drain your canned beans before using them in this recipe. Of course you could also cook your own great northern beans if you don't want to use canned.
How to remove water from frozen spinach
It is important to remove excess water from your frozen, thawed spinach to prevent the final dish from being too watery. This is easy to do with just a clean kitchen towel.
After defrosting your spinach, transfer it to the center of a clean kitchen towel. Fold in the top and bottom of the towel, then grab each side with your hands, hold it over a sink or bowl, and twist the towel in opposing directions to wring the water out of it.
I like to keep adjusting my grip as I squeeze it tighter to really get all that water out of there. Alternatively, you could place this towel in a strainer and press on it to squeeze the water out.
Nutmeg: the secret ingredient
You might only be familiar with using nutmeg in sweet recipes, but it actually makes a lovely pair with spinach! Sprinkle nutmeg on at the end of cooking and experiment with the amount that tastes best to you.
Tips for customizing:
- Sprinkle with crushed red pepper flakes for a little spice
- Try using other cooked leafy greens such as bok choy or mustard greens
- This recipe for spinach and white beans is already vegan and gluten-free, so no need for substitutions there!
- Use as a filling for spinach and white bean grilled cheese with lots of creamy fontina
- Add an extra drizzle of olive oil and toss with leftover spaghetti noodles
FAQ
This recipe makes a really healthy side dish or light lunch. I try to eat a lot of spinach because it's high in iron.
As a general non-meat eater, I've found it's really important to keep an eye on my iron intake. Aside from cooking as much as possible in my cast iron skillet (umm, hi chickpeas!), spinach it is!
White beans generally refer to great northern beans, cannellini beans (white kidney beans), or navy beans. I like great northern beans in this recipe but any of these will work.
Canned beans are stored in a thick liquid to keep them fresh. If you didn't rinse this liquid off, the final dish would not have the right texture and might even feel a bit slimy.
More easy recipes
- Easy Stir Fried Tempeh
- Easy Fettuccine Alfredo
- Vegan Fajita Recipe
- Cheese Enchiladas
- Easy Vegetarian Chili
- Vegan Minestrone Soup
- Canned Butter Beans
- The Best Easy Vegan Salad
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Spinach and White Beans
Ingredients
- 2 tablespoons extra virgin olive oil
- 3-4 garlic cloves, minced
- 10 ounces boxed frozen chopped spinach
- 14 ounces canned white beans, (like cannellini or great northern), rinsed and drained
- 2 pinches Ground nutmeg
- Salt and freshly ground black pepper
Instructions
- Defrost the spinach in the microwave according to package directions. Place in a kitchen towel and wring it of excess moisture.
- Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color.
- Add the beans then the spinach, breaking it up as you add it to the pan.
- Season with nutmeg, salt and pepper. Serve hot.
Anne says
I just made this for breakfast. I deleted nutmeg..added bit coconut aminos and vegan parmesan..excellent
Thank u
NoniB says
Made this exactly but found the frozen/thawed spinach too bitter, so added 1 TB each of red wine vinegar and maple syrup. Won-der-ful! I suspect that fresh baby spinach wouldn't need the tweek or at least less of it.
andy says
One of my favorites, I make it all the time. Super simple. I think it needs some liquid so i add a little chicken or vegetable stock. And squeezing half a lemon into it adds a little acidity/kick.