Beans Spinach Recipes

SAUTEED SPINACH AND WHITE BEANS

Sauteed Spinach and White Beans image

Serve this flavorful side dish with our Trout Grenobloise.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 small yellow onion, diced (about 1 cup)
1 tablespoon minced garlic (2 cloves)
2 fifteen-and-a-half-ounce cans white beans, drained and rinsed
6 cups (about 8 ounces) spinach, stems trimmed
4 teaspoons white-wine vinegar
2 teaspoons fresh thyme leaves, plus sprigs for garnish
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.

WHITE BEANS AND SPINACH

White Beans and Spinach image

This skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years-because my children eat it happily! -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

2 tablespoons water
2 garlic cloves, minced
8 cups fresh spinach (about 6 ounces)
3/4 cup canned cannellini beans, rinsed and drained
1/8 teaspoon salt
Dash cayenne pepper
Dash ground nutmeg

Steps:

Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

Nutrition Facts : Calories 116 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

GARLIC SPINACH WITH WHITE BEANS

Garlic Spinach With White Beans image

Make and share this Garlic Spinach With White Beans recipe from Food.com.

Provided by conniecooks

Categories Spinach

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 (10 ounce) package spinach
5 garlic cloves, minced
1 tablespoon extra virgin olive oil
0.5 (19 ounce) can white beans, rinsed & drained (Canellini, white kidney or navy)
1/4 cup chicken stock

Steps:

Heat a large skillet. Add oil.
Sauté garlic 1 minute.
Add all the spinach
Lower heat to med and cover.
Cook just long enough to wilt spinach (about 3 minutes).
Add beans & stock and heat through.
Serve.

Nutrition Facts : Calories 135.9, Fat 4, SaturatedFat 0.6, Cholesterol 0.5, Sodium 81.6, Carbohydrate 19.1, Fiber 4.9, Sugar 0.6, Protein 7.5

BEANS & SPINACH

Beans & Spinach image

"One of our favorite appetizers at a local restaurant is made with white beans and escarole. It's nearly impossible to find escarole where we live, so we subbed in baby spinach and were pleasantly surprised by the result. Enjoy!" Patrick and Helen Reddy - Wilmington, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

4 garlic cloves, sliced
2 tablespoons olive oil
2 large onions, chopped
1 pound fresh baby spinach
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 cup white wine or reduced-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender. , Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.

Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 446mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

RUSTIC BEANS & SPINACH WITH GARLIC YOGURT

Rustic beans & spinach with garlic yogurt image

Enjoy all 5 of your 5-a-day in one tasty, gluten-free vegetarian stew, topped with garlic yogurt and paprika. You'll also get a dose of calcium, folate, fibre, vitamin C and iron

Provided by Sara Buenfeld

Categories Dinner, Lunch, Supper

Time 50m

Number Of Ingredients 15

Ingredients

2 tbsp rapeseed oil
1 large onion , halved and sliced
170g carrots , cut into small chunks
5 garlic cloves , 3 finely sliced and 2 crushed
1 tbsp sherry vinegar
1 red pepper , deseeded and chopped
½ tsp vegetable bouillon powder , made up to 250ml with boiling water
2 rosemary sprigs
1 tbsp smoked paprika , plus a pinch to serve
150g whole cherry tomatoes
1 ½ tbsp tomato purée
400g and 210g cans butter beans , drained
2 x 120g pots bio yogurt
160g baby spinach
squeeze lemon (optional)

Steps:

Heat the oil in a large pan and fry the onion, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the pepper, bouillon, rosemary, paprika, cherry tomatoes, tomato purée and beans, and cook for 15 mins. Meanwhile, stir the yogurt and crushed garlic together.
Stir the spinach into the pan and cook until wilted, adding a splash of water if you need to. Add some lemon juice to taste if you like, then serve in bowls topped with a dollop of the yogurt, a pinch of paprika and a good grinding of black pepper.

Nutrition Facts : Calories 554 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 34 grams sugar, Fiber 23 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium

SPINACH AND WHITE BEANS WITH GARLIC

Spinach and White Beans with Garlic image

Makes a great supper or use it as a side dish. It's very quick and easy to throw together and the colors of this dish are beautiful in the skillet .

Provided by sugarpea

Categories One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 clove garlic, minced
1 tablespoon olive oil
8 ounces chopped fresh spinach
1 (15 ounce) can cannellini or 1 (15 ounce) can other white beans, drained and rinsed
1 tablespoon balsamic vinegar
salt and pepper

Steps:

Saute garlic in olive oil until golden.
Add spinach and saute until wilted.
Add remaining ingredients, stir and simmer about 2 minutes.
Serve immediately as spinach will darken.

GIANT BEANS WITH SPINACH, TOMATOES AND FETA

Giant Beans With Spinach, Tomatoes and Feta image

This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas's wonderful new cookbook, "The Country Cooking of Greece." The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes. I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake

Provided by Martha Rose Shulman

Categories soups and stews, side dish

Time 3h

Yield 6 servings

Number Of Ingredients 15

Ingredients

1/2 pound (about 1 1/8 cups) dried Greek giant beans, giant lima beans or Christmas limas, washed and picked over
1 1/2 quarts water
1 bay leaf
1 onion, cut in half
Salt to taste
2 garlic cloves, crushed
2 large bunches spinach, (1 1/2 to 2 pounds), stemmed and washed
3 tablespoons extra virgin olive oil
1 leek, white and light green part only, chopped
1 bunch scallions, trimmed and chopped
1/2 cup chopped flat-leaf parsley
1/2 cup chopped fresh dill
1 28-ounce can chopped tomatoes, with juice, pulsed to a coarse purée in a food processor
Freshly ground pepper
4 ounces Greek feta cheese, crumbled (about 3/4 cup)

Steps:

Combine the beans, water, bay leaf, halved onion, and crushed garlic in a large saucepan and bring to a gentle boil. Reduce the heat and simmer 30 minutes. Add salt to taste and simmer another 30 minutes. The beans should be al dente: not yet soft but not hard either. Remove from the heat. Using tongs, remove and discard the onion, garlic and bay leaf. Place a strainer over a bowl and drain the beans. Taste the broth and adjust seasonings. Set aside.
While the beans are simmering, blanch the spinach in a large pot of salted boiling water for 20 seconds, or steam just until it wilts, abut 1 minute. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely.
Preheat the oven to 350 degrees.
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the leek and the scallions. Add a pinch of salt and cook, stirring often, until the mixture is tender, 3 to 5 minutes. Transfer to an ovenproof casserole or baking dish, preferably earthenware. Stir in the spinach, parsley, dill, beans, half the tomato purée, 2 cups of the bean broth and half the feta. Season to taste with salt and pepper and stir in another tablespoon of olive oil. Place the remaining tomatoes over the top and sprinkle on the remaining feta. Drizzle on the remaining tablespoon of olive oil. Cover and place in the oven.
Bake 1 to 2 hours, checking the liquid every 20 minutes to make sure that the beans are submerged; add more bean broth if necessary. When they're done, the beans will be creamy but intact.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1460 milligrams, Sugar 7 grams

WHITE BEAN AND SPINACH SOUP

White Bean and Spinach Soup image

Delicious, hearty, and healthy (even if the color is odd). Serve topped with Parmesan cheese.

Provided by tina812

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 9h28m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup dried white beans
water to cover
3 tablespoons olive oil
1 onion, chopped
2 carrots, cut into matchsticks
½ pound fresh spinach
5 cups chicken broth
2 teaspoons minced garlic
1 bay leaf
3 tablespoons chopped fresh parsley
1 ½ teaspoons salt
½ teaspoon ground black pepper

Steps:

Place white beans into a large container and cover with water; let soak 8 hours to overnight.
Drain beans, reserving 2 cups soaking water.
Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.

Nutrition Facts : Calories 211.2 calories, Carbohydrate 26.7 g, Cholesterol 4.2 mg, Fat 7.7 g, Fiber 7 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1434 mg, Sugar 3.5 g

SPANISH WHITE BEANS WITH SPINACH

Spanish White Beans with Spinach image

Provided by Ruth Cousineau

Categories Bean Side Vegetarian Quick & Easy Dinner Spinach Healthy Vegan Potluck Paprika Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 serving

Number Of Ingredients 8

Ingredients

1 large onion, coarsely chopped (2 cups)
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
6 tablespoons extra-virgin olive oil, divided
4 garlic cloves, minced
1/2 teaspoon sweet smoked paprika (pimentón dulce)
2 (19-ounces cans) cannellini beans, rinsed and drained
1 cup water
2 (10-ounces) bags spinach, tough stems removed

Steps:

Cook onion and sun-dried tomatoes in 1/4 cup oil with 1/2 teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute.
Stir in beans, water, spinach, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoon oil.

WHITE BEAN, SPINACH, AND BARLEY STEW

White Bean, Spinach, and Barley Stew image

This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread.

Provided by SpicyBoston

Categories Soups, Stews and Chili Recipes Stews

Time 1h15m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup uncooked pearl barley
3 cups water
1 teaspoon olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
½ teaspoon dried rosemary
¾ cup small fresh mushrooms
1 cup chopped yellow bell pepper
2 tablespoons white wine
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
2 cups fresh spinach
1 pinch red pepper flakes

Steps:

Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 51.3 g, Fat 1.7 g, Fiber 9 g, Protein 9.4 g, SaturatedFat 0.3 g, Sodium 123.5 mg, Sugar 4.3 g

SPINACH AND WHITE BEANS WITH GARLIC

Spinach and White Beans with Garlic image

Categories Bean Garlic Side Quick & Easy Low Cal High Fiber Low/No Sugar Spinach Fall Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 5

Ingredients

1 garlic clove, minced
1 tablespoon olive oil
1/2 pound spinach, coarse stems discarded and the leaves washed well, spun dry, and chopped coarse
a 15- to 16-ounce can white beans, rinsed and drained well
1 tablespoon balsamic vinegar

Steps:

In a skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, add the spinach, and cook it, stirring, until it is wilted. Add the beans, the vinegar, and salt and pepper to taste and simmer the mixture, stirring gently, for 2 minutes.

SAUTEED CORN, SPINACH, AND GREEN BEANS

Sauteed Corn, Spinach, and Green Beans image

Save time by shopping smart: Combine pre-prepped frozen vegetables with bagged greens. A pinch of dried thyme and a dash of vinegar are homey touches.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 box (10 ounces) frozen corn kernels
1 box (10 ounces) frozen cut green beans
5 ounces baby spinach
1/4 teaspoon dried thyme leaves
coarse salt and ground pepper
2 teaspoons white-wine vinegar

Steps:

In a large skillet, heat oil over medium-high. Add corn and green beans, and cook until green beans are warmed through, 4 to 6 minutes.
Add spinach and thyme; season with salt and pepper. Cook, tossing, until spinach is wilted, 1 to 2 minutes. Stir in vinegar; season with salt and pepper.

Nutrition Facts : Calories 129 g, Fat 4 g, Fiber 5 g, Protein 4 g

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cannellini-beans-with-spinach-recipe-bon-apptit image

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SPINACH AND WHITE BEAN DIP RECIPE - FOOD NEWS

Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices. Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.
From foodnewsnews.com

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SAUTéED GREEN BEANS AND SPINACH WITH BREAD CRUMBS RECIPE

2020-09-08 Transfer the vegetables to a bowl and season them ever so slightly with salt. Wipe out the skillet. Return the skillet to medium-high heat. Add the remaining 2 1/2 tablespoons oil and the smashed garlic. Add the beans and cook, stirring frequently, until still a little crisp but almost tender, 2 to 4 minutes.
From leitesculinaria.com

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