• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Side Dishes

    Spinach and White Beans

    Lindsay Moe

    15021 shares
    Spinach and White Beans - A super simple vegan side dish that's full of protein and flavor! Full recipe at theliveinkitchen.com @liveinkitchen #vegetarian #vegan #Thanksgiving #veganthanksgiving #vegetarianthanksgiving #spinach #beans

    This vegan dish of Spinach and White Beans is easy enough for a weeknight meal and delicious enough for a holiday! This recipes uses only 5 ingredients and is ready in only 15 minutes.

    Spinach and White Beans in a blue bowl with a spoon and napkin
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Jump to:
    • Ingredients
    • How to make spinach and white beans
    • Top tips
    • FAQ
    • More easy recipes
    • Recipe

    Today I’m updating another old favorite that we eat frequently, but is still fancy enough to find a spot on your Thanksgiving table. It’s spinach and white beans!

    This recipe for spinach and white beans is one of my go-to veggie side dishes. Its equally as easy as roasted broccoli and surprisingly delicious.

    I make this most often to accompany a very plain pasta dish (such as mac and cheese or spaghetti aglio olio) that doesn’t give us any protein or veggies. This side dish does both!

    a blue bowl of sauteed spinach with canellini beans

    Packed with nutrition, the spinach and beans get loads of flavor from the garlic and hint of nutmeg. The dish comes together in less time than it takes to make a box of mac and cheese, so its perfect for those busy nights.

    If you have a big family, I would double or triple this recipe. My husband and I could almost eat this whole batch in one sitting.

    Even if you think you don’t like spinach, give this a try. I think you’re going to be really surprised!

    Ingredients

    ingredients for spinach and bean recipe
    • Great northern beans
    • Spinach
    • Olive oil
    • Garlic
    • Nutmeg
    • Salt
    • Pepper

    How to make spinach and white beans

    1. Defrost the spinach in the microwave according to package directions. Place in a kitchen towel and wring it of excess moisture.
    2. Heat the olive oil in a small skillet over medium heat.
    3. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color.
    4. Add the beans then the spinach, breaking it up as you add it to the pan.
    5. Season with nutmeg, salt and pepper. Serve hot.

    Top tips

    Rinse your beans

    Don’t forget to rinse and drain your canned beans before using them in this recipe. Of course you could also cook your own great northern beans if you don’t want to use canned.

    How to remove water from frozen spinach

    It is important to remove excess water from your frozen, thawed spinach to prevent the final dish from being too watery. This is easy to do with just a clean kitchen towel.

    After defrosting your spinach, transfer it to the center of a clean kitchen towel. Fold in the top and bottom of the towel, then grab each side with your hands, hold it over a sink or bowl, and twist the towel in opposing directions to wring the water out of it.

    I like to keep adjusting my grip as I squeeze it tighter to really get all that water out of there. Alternatively, you could place this towel in a strainer and press on it to squeeze the water out.

    a polka dot plate with spaghetti, spinach, and white beans

    Nutmeg: the secret ingredient

    You might only be familiar with using nutmeg in sweet recipes, but it actually makes a lovely pair with spinach! Sprinkle nutmeg on at the end of cooking and experiment with the amount that tastes best to you.

    Tips for customizing:

    • Sprinkle with crushed red pepper flakes for a little spice
    • Try using other cooked leafy greens such as bok choy or mustard greens
    • This recipe for spinach and white beans is already vegan and gluten-free, so no need for substitutions there!
    • Use as a filling for spinach and white bean grilled cheese with lots of creamy fontina
    • Add an extra drizzle of olive oil and toss with leftover spaghetti noodles
    white beans in a wood bowl

    FAQ

    Is spinach and beans healthy?

    This recipe makes a really healthy side dish or light lunch. I try to eat a lot of spinach because it’s high in iron.

    As a general non-meat eater, I’ve found it’s really important to keep an eye on my iron intake. Aside from cooking as much as possible in my cast iron skillet (umm, hi chickpeas!), spinach it is!

    When a recipe says white beans, what does it mean?

    White beans generally refer to great northern beans, cannellini beans (white kidney beans), or navy beans. I like great northern beans in this recipe but any of these will work.

    Why do you rinse canned white beans?

    Canned beans are stored in a thick liquid to keep them fresh. If you didn’t rinse this liquid off, the final dish would not have the right texture and might even feel a bit slimy.

    cooked spinach and beans on a polka dot plate with spaghetti and more in a blue bowl

    More easy recipes

    • Easy Stir Fried Tempeh
    • Easy Fettuccine Alfredo
    • Vegan Fajita Recipe
    • Cheese Enchiladas
    • Easy Vegetarian Chili
    • Vegan Minestrone Soup
    • Canned Butter Beans
    • The Best Easy Vegan Salad
    a blue bowl of spinach and white beans with a spoon and napkin

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    sign up for our newsletter graphic

    Recipe

    Spinach and White Beans

    Savory white beans and cooked spinach make up this delicious vegan side dish.
    4.08 from 64 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Calories: 198kcal
    Author: Lindsay Moe

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 3-4 garlic cloves, minced
    • 10 ounces boxed frozen chopped spinach
    • 14 ounces canned white beans, (like cannellini or great northern), rinsed and drained
    • 2 pinches Ground nutmeg
    • Salt and freshly ground black pepper

    Instructions

    • Defrost the spinach in the microwave according to package directions. Place in a kitchen towel and wring it of excess moisture.
    • Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color.
    • Add the beans then the spinach, breaking it up as you add it to the pan.
    • Season with nutmeg, salt and pepper. Serve hot.

    Notes

     
    Adapted from Rachael Ray Express Lane Meals
     

    Nutrition

    Calories: 198kcal | Carbohydrates: 24g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 704mg | Fiber: 6g | Vitamin A: 8310IU | Vitamin C: 4.6mg | Calcium: 168mg | Iron: 4.3mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Side Dishes

    • a small white bowl of pesto tortellini salad
      Pesto Tortellini Salad
    • Crispy spicy roasted chickpeas in a small bowl next to a gray cloth napkin.
      Spicy Roasted Chickpeas
    • a bowl of caprese couscous
      Caprese Couscous with Balsamic Drizzle
    • BBQ Tempeh Stuffed Baked Potato topped with green onions on a white plate next to a fork.
      BBQ Tempeh Stuffed Baked Potatoes

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kelsie | the itsy-bitsy kitchen says

      November 13, 2017 at 11:42 am

      Spinach is one of my favorite veggies. I need to make this soon!

      Reply
    2. Carmel says

      November 14, 2017 at 4:02 pm

      Italians have been making this for a meatless meal. All you need is crusty bread. In fact, it’s on the stove right now.

      Reply
    3. Jocelyn (Grandbaby Cakes) says

      November 15, 2017 at 3:31 pm

      Looks tasty!!

      Reply
    4. Megan @ Megunprocessed says

      November 16, 2017 at 12:38 pm

      This is my kind of side dish. YUM!

      Reply
    5. Angela Muir says

      November 16, 2017 at 7:11 pm

      gorgeous photos! I love your site 🙂

      Reply
      • Lindsay Moe says

        November 22, 2017 at 10:47 am

        Aww, thank you Angela!

        Reply
    6. Carolyn Ingram says

      November 17, 2017 at 4:57 pm

      5 stars
      This looks amazing!

      Reply
      • Lindsay Moe says

        November 22, 2017 at 10:47 am

        Thank you!

        Reply
    7. Agness of Run Agness Run says

      November 19, 2017 at 7:56 am

      Such an awesome combo of ingredients which I would have never thought of combining, Lindsay. Can’t wait to give it a try!

      Reply
      • Lindsay Moe says

        November 22, 2017 at 10:47 am

        Thanks Agness!

        Reply
    8. Connie says

      August 06, 2018 at 6:33 pm

      4 stars
      I made this recipe. I stuck to the recipe as it was written. There was not a measurement for the nutmeg. I think I put in a bit too much. What is the amount that you add?

      Reply
      • Lindsay Moe says

        August 08, 2018 at 10:37 am

        I usually do two pinches, just grab it out of the jar with two fingers and sprinkle away! It probably comes out to about 1/4 teaspoon. Sorry for any confusion!

        Reply
    9. Kerrie says

      September 03, 2018 at 12:41 pm

      Can you use fresh spinach for this recipe?

      Reply
      • Lindsay Moe says

        September 05, 2018 at 9:13 am

        You could, but it would require quite a bit of fresh spinach. I’m thinking you would need 8-10 cups, which you can wilt down in a skillet with a sprinkling of water over medium heat, then let cool, squeeze out excess water, and chop before proceeding with the recipe as written.

        Reply
      • Geno says

        May 13, 2019 at 12:10 pm

        Many Italians make this dish with endive, which doesn’t cook down nearly as much as spinach. If you want to cook fresh greens without needing like a gallon of spinach, lol, you can substitute just about anything that’s a bit heartier

        Reply
    10. Krystal says

      January 23, 2019 at 12:03 am

      5 stars
      This was so good! I probably used half the amount of spinach because I just used what was left of a bag in the freezer. Served with roasted carrots, garlic, and sweet potatoes.

      Reply
      • Lindsay Moe says

        January 23, 2019 at 9:43 am

        I’m so glad you enjoyed it. Sounds like a delicious meal!

        Reply
    11. Janice says

      January 14, 2020 at 2:10 pm

      4 stars
      It was really good. I am a diabetic and this meal is great because I can’t have red meat and it is filling. Thank you.

      Reply
      • Lindsay Moe says

        January 29, 2020 at 8:16 am

        I’m so glad it was a good fit for you!

        Reply
    12. Karen says

      March 07, 2020 at 9:14 am

      5 stars
      Just made this using fresh spinach. Delicious! Ate it with a slab of cornbread.

      Reply
    13. Jamie says

      May 20, 2021 at 6:39 pm

      4 stars
      Good but needed something acidic.
      Tossed tomatoes and a sprinkle of goat cheese
      Will make again with lemon and parmesan cheese

      Reply
    14. Noel says

      May 10, 2022 at 4:50 pm

      Could have been me,but I don’t think so.This dish is just plain gross.

      Reply
      • Lindsay Moe says

        May 11, 2022 at 12:55 pm

        Sorry you didn’t enjoy it, to each their own!

        Reply
    15. Nathan says

      April 07, 2023 at 5:28 pm

      Going to try this recipe tonight! But maybe don’t call yourself a “pig” when posting vegan recipes?

      Reply
      • Lindsay Moe says

        April 12, 2023 at 3:54 pm

        Hope you enjoyed it!

        Reply
        • Nathan says

          April 12, 2023 at 6:09 pm

          4 stars
          I did enjoy it, thanks, Lindsay! I am not adventurous in the kitchen and haven’t thought to use nutmeg in any kind of recipe like this, but I liked it a lot!

          Reply

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • single serving vegan cookie dough on a spoon
      Vegan Cookie Dough for One
    • featured image of two shot glasses with buttery nipple shot
      Buttery Nipple Shot
    • zesty cream cheese stuffed mini peppers close up
      Zesty Cream Cheese Stuffed Mini Peppers
    • single serving lemonade in a glass with lemons
      Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    15021 shares