Cannellini Beans With Spinach Recipe

I prefer cannellini beans (which are actually white kidney beans) for this recipe because these lovely white beans hold their shape nicely. Beans are a marvelous source of fiber and protein and with the nutrients in spinach, this is a tasty, healthy dish.

Ingredients

2 unsalted butter or buttery spread, such as Earth Balance

2
tablespoons of
Extra‐virgin olive oil

1
can of
Nellini beans

2
Garlic cloves, minced

1/4
teaspoon of
Crushed red pepper or to taste

2
pounds of
Bunches baby spinach (about ), washed

1/4
cup of
Grated Parmesan cheese, or soy alternative, such as Soyco

Salt and freshly ground pepper to taste

Preparation Instructions

In a large, deep skillet, heat the oil and butter over medium heat. Add the beans, garlic, and crushed red pepper and simmer for 10 minutes.

Reduce the heat to medium‐low, add the spinach, cover, and simmer just until the spinach is cooked, about 5 minutes. Stir in the Parmesan cheese. Add salt and pepper to taste and serve hot.

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Rating: 
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Serves: 
Makes 4 servings
Cuisine: 
EuropeanItalianNew American
Solution: 
easybudgetmake aheadfasthealthy
Dietary Consideration: 
gluten-freelow carblow fatvegetarian
Source: 
Gluten Free