Sautéed Garlicky Cannellini Beans with Spinach
I love cannellini (otherwise known as white kidney) beans more than any others because they’re so fluffy, silky and creamy. In other words, they feel like they’re full of fat, even though they’re not. Not a speck. What they are full of, though, is protein, fiber, folate, and minerals.
- 1-2 Tbsp extra virgin olive oil
- 1-2 cloves garlic, minced
- 1 ½ tsp fresh or ½ tsp dried thyme
- 2 cans cannellini beans (or 1-2 cups dry beans, soaked overnight), drained and rinsed
- A few handfuls of fresh spinach
- 1-2 tsp fresh lemon juice (optional)
- 1 tsp lemon zest (optional)
- In a large pan, over medium-low heat, sauté the garlic and thyme for a minute or so, just until it smells nice. Add the beans, and stir for a minute or so; then add the spinach.
- Increase the heat to medium, and cover the pan.
- Every 30 seconds or so, toss the mixture until all the spinach is cooked. This won’t take long.
- Remove from the heat. Add some lemon juice. Toss. Top with zest. Mmm.