Recipes : White Beans Braised with Spinach

White Beans Braised with Spinach

Description: A classic Tuscan recipe, cannellini (white) beans are combined with a splash of wine, garlic, olive oil, and herbs and simmered until creamy. It sounds basic—and it is!—but the lush broth and fresh herbs turns this simple dish into a delectable main course. It is satisfying alone as a healthful vegan main course, or as a side dish, and will surprise you with its bright flavor. We added spinach for color and nutrients, and you can serve with a side salad and crusty bread. An easy (and cheap!) family favorite.

Servings: 8

Cost: $1.32 per serving

Ingredients

  • 1 pound canellini beans (dried, about 2 cups) $3.80
  • 6 garlic cloves, peeled and crushed $0.60
  • 4 cups water $0.10
  • 2/3 cup olive oil $1.58
  • 2/3 cup white wine $1.20
  • 2 teaspoons salt $0.25
  • 1 sprig of fresh rosemary (or oregano or sage) $1.00
  • 2 cups fresh spinach $1.50
  • 1 lemon, juiced $0.50

Instructions

  1. Soak the beans for 8 hours or overnight in a few cups of water, enough to cover the beans by about 2 inches. You can also follow quick-soak instructions below. Drain and rinse, set aside.
  2. Place the olive oil in a large pot and warm over medium-low heat. Once it shimmers, add the garlic and saute gently for a few minutes, until fragrant. Be careful not to burn the garlic.
  3. Add the beans, 4 cups of fresh water, wine, salt, and rosemary. Bring to a boil, then cover and reduce heat to low.
  4. Simmer 2-3 hours or until the beans are tender. Add more water if necessary during cooking.
  5. Once the beans are fully cooked, add the spinach and stir to wilt. Serve with a fresh grind of black pepper, a squeeze of fresh lemon to brighten the flavor, along with some fresh baked bread (see our recipe for quick homemade bread below!) or a green salad.

Notes

  • While the flavor and texture of using dried beans is preferable in our opinion, canned cannellini beans can substituted for dried. Cook time will be reduced to 15 minutes. Skip soaking the beans and add the canned beans (drained) in step 3, and simmer about 10-15 minutes or until heated through. Add spinach and lemon at the last minute of cooking.
  • Soaking instructions: Place the beans in a large pot and cover with plenty of water, at least 2" above beans. Cover pot and soak overnight for about 8 hours. For a quick soak: Place the beans in a pot and cover with plenty of water. Bring to a boil, cover, remove from heat and let beans soak for at least 1-2 hours.
  • This dish serves 10 or more, depending on appetites. Save the leftovers in an airtight container in the refrigerator for up to 5 days.

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Reviews
5.0 (1 reviews)

User: Alexandra
Rating:

Nutritious, delicious, and very easy!!!

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