I grew up with a pan on the stove and a can opener in the drawer, which is why this skillet of spinach and white beans fits my life. It tastes bright and cozy at the same time, and I can make it when I get home tired and a little cranky. I call it a small win with big flavor, and it slides right into spinach dinner recipes with no fuss. We keep it simple. A little garlic meets mellow beans and a heap of tender spinach. A squeeze of lemon wakes it up. Bread on the side turns it into a full meal. It lands in the sweet spot for 1 Pot Meals and for 3 Ingredient Dinner Recipes and for 5 Ingredient Or Less Recipes when I am low on energy and high on hunger. You can file this under Bean Dishes or under Beans Recipe Healthy or even under Baked Dinner Ideas if you slide the skillet into a hot oven for a quick finish. The method is clear and calm. Heat the pan. Stir the aromatics. Fold in the greens. Sit down and eat. I hope it becomes a back pocket move we share for years on Cook Daily Recipe with Linda.
Table of Contents
- 1) Key Takeaways
- 2) Easy Spinach And White Beans Skillet Recipe
- 3) Ingredients for Spinach And White Beans Skillet
- 4) How to Make Spinach And White Beans Skillet
- 5) Tips for Making Spinach And White Beans Skillet
- 6) Making Spinach And White Beans Skillet Ahead of Time
- 7) Storing Leftover Spinach And White Beans Skillet
- 8) Try these skillet dinners next
- 9) Spinach And White Beans Skillet
- 10) Nutrition
1) Key Takeaways
We make a warm skillet with spinach and white beans that tastes bright and savory. The pan stays light. The meal lands fast. I call it a weeknight win that still feels like real food made by hand. I lean on pantry beans and fresh greens. The method keeps the rhythm easy.
I write and cook on Cook Daily Recipe where Linda keeps the tone friendly and calm. We use one pan so cleanup stays short. The flavor leans on garlic lemon and a hint of heat. The dish sits well with bread or a simple salad.
This recipe joins spinach dinner recipes that people actually cook. It fits a quick dinner and a budget friendly vegetarian meal. It scales up without stress for friends who drop by. Leftovers taste great the next day which always cheers me up.
2) Easy Spinach And White Beans Skillet Recipe
I like food that respects a long day. This skillet does that. Heat the oil. Soften the onion and garlic. Add beans. Add broth. Add tomatoes. Wilt the spinach. Finish with lemon. Sit and eat. We keep the steps tight and close so the flow clicks along.
We aim for speed and comfort at once. The beans turn creamy as they simmer. The spinach stays tender and green. A squeeze of lemon lifts the whole pan. This sits in the center of spinach dinner recipes because it meets the night where we live.
If you need a nudge to cook at home this will help. It hits one pan white beans and spinach and it acts like an easy skillet plan. The taste earns a place on your table without fuss. The link for the site stays here for you at Cook Daily Recipe.
3) Ingredients for Spinach And White Beans Skillet
Olive oil I warm a splash to carry flavor across the pan and help the onion soften without browning too hard.
Yellow onion A small diced onion brings gentle sweetness that rounds the beans and keeps the bite balanced.
Garlic Three cloves minced wake up the skillet with a clean savory scent that signals dinner is close.
Dried oregano A pinch leans herbal and cozy which fits the beans and the tomatoes.
Red pepper flakes Just a shake builds a light warmth. Skip it if you want a mild bowl.
White beans I grab two cans and rinse them well which keeps the flavor clear and the texture creamy.
Vegetable broth A quick pour lets the beans simmer and thicken which turns the sauce glossy.
Tomatoes Cherry halves or drained diced tomatoes add bright acid and a bit of juice.
Baby spinach Big handfuls wilt fast and keep their deep color which looks fresh on the plate.
Lemon Zest and juice bring lift and a clean finish that keeps each spoonful lively.
Fine sea salt A steady pinch pulls flavor to the front without tasting sharp.
Black pepper A few twists add soft heat that supports the oregano and the garlic.
Parmesan A light stir at the end adds body and a savory edge. Keep extra at the table.
Crusty bread I like a warm slice on the side to soak up the sauce which never lasts long.
4) How to Make Spinach And White Beans Skillet
Step 1 Warm the pan Set a large skillet on medium heat with olive oil. Add the diced onion. Stir until soft and glossy.
Step 2 Build the base Add garlic oregano and a small shake of pepper flakes. Stir until the garlic smells toasty.
Step 3 Simmer the beans Pour in the beans and the broth. Stir and let the mix bubble until the sauce thickens a bit.
Step 4 Add tomatoes Stir in tomatoes and a pinch of salt and pepper. Cook until the tomatoes slump and shine.
Step 5 Wilt the greens Add spinach in handfuls and toss until the leaves turn deep green and tender.
Step 6 Brighten Take the pan off the heat. Stir in lemon zest and juice. Taste and adjust salt and pepper.
Step 7 Serve Spoon into bowls. Add parmesan if you like. This checks the box for quick dinner and weeknight spinach dinner.
5) Tips for Making Spinach And White Beans Skillet
Heat controls flavor. Medium keeps the onion sweet and the garlic gentle. High heat can turn both bitter which fights the beans.
Salt with care. Add pinches as you go and taste at the end. The parmesan and broth already carry salt. Small moves lead to balance.
Think texture. Mash a few beans with a spoon in the pan for a creamier sauce. Leave all whole for more bite. Both paths work in spinach dinner recipes and both land well with bread.
6) Making Spinach And White Beans Skillet Ahead of Time
I cook the base ahead and hold the spinach for later. The beans and tomatoes keep well. The greens taste best when wilted fresh in the reheated sauce.
Store the skillet base in a covered container. Reheat over medium with a splash of broth. Fold in the spinach and finish with lemon. The color stays bright and the texture stays lively.
This plan supports one pan white beans and spinach for a busy week. It also fits an easy skillet plan for guests. The meal waits for you instead of the other way around.
7) Storing Leftover Spinach And White Beans Skillet
Cool the food then pack it in a tight container. The mix keeps for three days in the fridge. The flavor deepens by morning which I like.
Reheat on the stove with a splash of broth or water. Stir until hot and glossy. Add a small squeeze of lemon to wake it up again.
For lunch boxes pack bread in a separate bag so it stays crisp. Spinach dinners travel well and this one holds up better than most.
8) Try these skillet dinners next
9) Spinach And White Beans Skillet
Spinach Dinner Recipes White Beans And Spinach Skillet
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 quarter teaspoon red pepper flakes optional
- 2 cans white beans drained and rinsed 15 ounces each
- 1 cup low sodium vegetable broth
- 2 cups cherry tomatoes halved or 1 can diced tomatoes drained
- 6 cups fresh baby spinach lightly packed
- 1 lemon zest and juice
- 0.5 teaspoon fine sea salt plus more to taste
- 0.25 teaspoon black pepper
- 0.25 cup grated parmesan optional plus more for serving
- Crusty bread for serving optional
Instructions
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook until soft and sweet about 3 to 4 minutes.
- Stir in the garlic oregano and red pepper flakes. Cook until the garlic smells toasty about 30 seconds.
- Add the white beans and the broth. Stir and let the beans simmer until the liquid thickens a little about 4 minutes.
- Fold in the tomatoes and cook until they slump and release juice 2 to 3 minutes. Season with salt and black pepper.
- Add the spinach in big handfuls. Toss until the leaves wilt and turn deep green 1 to 2 minutes.
- Take the pan off the heat. Stir in lemon zest and juice. Taste and adjust salt and pepper.
- For a richer finish stir in the parmesan. Spoon into bowls and pass extra parmesan and bread at the table.
10) Nutrition
Serving size one bowl. Calories about three hundred twenty. Protein around sixteen grams. Fiber lands near eleven grams which keeps you full and steady.
Sodium sits near five hundred forty milligrams when you use low sodium broth and light salt. Fat stays modest with olive oil and a small spoon of parmesan.
These numbers shift with your pantry which is normal at home. I care that the bowl tastes good and helps us eat greens and beans with ease.
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