Ingredients
Scale
- 1 can (15 oz) of white beans, drained and rinsed
- 2 cups fresh spinach, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Juice of half a lemon
Instructions
- Prepare Your Ingredients: Drain and rinse the white beans, chop the fresh spinach, mince the garlic, and dice the onion.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 1 minute until fragrant.
- Add Spices: Stir in smoked paprika, ground cumin, red pepper flakes (if using), salt, and pepper. Cook for 30 seconds to toast the spices.
- Cook Beans and Spinach: Add the drained white beans to the skillet and stir well. Cook for 2-3 minutes to heat through. Add chopped spinach and cook until wilted, about 2 minutes.
- Finish and Serve: Squeeze fresh lemon juice over the skillet, stir to combine, and remove from heat. Serve hot, garnished with additional lemon or herbs if desired.
Notes
- For extra flavor, add a pinch of crushed red pepper or a drizzle of balsamic vinegar before serving.
- Use fresh spinach for the best texture, but frozen can be substituted if needed.
- This dish can be served as a vegetarian main or side dish. Pair it with crusty bread or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Healthy, Vegetarian
- Diet: Vegetarian, Vegan (if oil and lemon are vegan-friendly)
Nutrition
- Serving Size: 1 bowl (approximately 1/3 of the recipe)
- Calories: 220 kcal Kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg