The BEST Sautéed White Beans and Spinach
Recipes in this Video
Sautéed White Beans and Spinach is a simple yet nutritious dish that highlights the versatility of beans and greens. Originating from American kitchens, it reflects a trend towards healthy, plant-based meals. This dish is often enjoyed for its quick preparation and wholesome ingredients, making it a favorite for weeknight dinners and meal prep. Today, variations can be found across many cuisines, incorporating different spices and herbs to suit diverse palates.
Ingredients
- ●white beans
- ●spinach
- ●olive oil
- ●garlic
- ●onion
- ●vegetable broth
- ●lemon juice
- ●red pepper flakes
- ●salt
- ●black pepper
- ●parsley
- ●parmesan cheese
Instructions
- 1Heat olive oil in a large skillet over medium heat until shimmering.
- 2Add diced onion and sauté until translucent, about 3-4 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add white beans and vegetable broth, stirring to combine.
- 5Cook until heated through, about 5 minutes.
- 6Add spinach and cook until wilted, about 2-3 minutes.
- 7Stir in lemon juice and red pepper flakes.
- 8Season with salt and black pepper to taste.
- 9Remove from heat and sprinkle with chopped parsley and grated parmesan cheese.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated mozzarella
Nutritional yeast adds a cheesy flavor without dairy.
Techniques
Equipment
Ingredients
- ●2 cups canned white beans, drained and rinsed
- ●2 tablespoons olive oil
- ●4 cloves garlic, minced
- ●1 teaspoon fresh sage, chopped
- ●1 cup cherry tomatoes, halved
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- 1Heat the olive oil in a large skillet over medium heat.
- 2Add the minced garlic and sauté for about 1 minute until fragrant.
- 3Stir in the chopped sage and cook for another 30 seconds.
- 4Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
- 5Add the drained white beans to the skillet and gently stir to combine.
- 6Season with salt and black pepper, and cook for an additional 5 minutes, stirring occasionally.
- 7Remove from heat and garnish with fresh parsley before serving.
Equipment
Ingredients
- ●1 lb fresh okra, sliced
- ●2 cups diced tomatoes (canned or fresh)
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1/4 cup olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp paprika
- ●1/2 tsp cayenne pepper (optional)
- ●1 cup vegetable broth
- ●1 tbsp lemon juice
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for an additional minute until fragrant.
- 4Add sliced okra to the pot and sauté for about 5 minutes, stirring occasionally.
- 5Pour in the diced tomatoes and vegetable broth, and stir to combine.
- 6Season with salt, black pepper, paprika, and cayenne pepper (if using).
- 7Bring the mixture to a simmer, then reduce heat to low.
- 8Cover the pot and let it stew for about 20-25 minutes, stirring occasionally.
- 9Once the okra is tender, stir in the lemon juice and fresh parsley.
- 10Taste and adjust seasoning if necessary before serving.
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