April 25th, 2024
Recipes
White Beans with Tomatoes and Spinach
Valentina P
- Difficulty
•
- Time 15"
Warm white beans pan-cooked with juicy tomatoes, spinach, garlic, capers, and toasted pine nuts. It's an easy 15-minute side dish or plant-based entree full of Mediterranean flavor.
How To MakeDiet Type: Plant-based
Shopping List
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1/2 pint cherry tomatoes, quartered
- 1/2 cup broccolini (or broccoli), finely chopped
- 1 handful raw spinach, chopped
- 3 tablespoons pine nuts
- 1 tablespoon capers, drained
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, chopped
- salt and pepper flakes, to taste
Instructions
- Step 1: Heat a dry frying pan over medium heat. Add the pine nuts and toast for about 3 minutes, or until fragrant and golden. Shake the pan often to avoid burning. Transfer to a plate.
- Step 2: In that same empty frying pan, heat the olive oil over medium-high heat. Add the garlic and cook for 30 seconds. Then add the tomatoes and broccolini to the pan. Cook, stirring often, for 2 minutes.
- Step 3: Add the drained beans and spinach to the pan. Cook for 3 to 4 minutes, or until the spinach has wilted and the tomatoes have softened. Stir in the capers and toasted pine nuts. Season with salt and pepper.
- Serve: Enjoy with a drizzle of olive oil on top. This is great with crusty toasted bread.
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White Beans with Tomatoes and Spinach
PT15M 1 (15 ounce) can cannellini beans, drained and rinsed 1/2 pint cherry tomatoes, quartered 1/2 cup broccolini (or broccoli), finely chopped 1 handful raw spinach, chopped 3 tablespoons pine nuts 1 tablespoon capers, drained 1 tablespoon extra-virgin olive oil 3 garlic cloves, chopped salt and pepper flakes, to taste Gluten Free Vegan 3 Servings
Ingredients:
