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.
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
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!
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
- Great northern beans
- Spinach
- Olive oil
- Garlic
- Nutmeg
- Salt
- Pepper
How to make spinach and white beans
- 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.
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.
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
FAQ
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!
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.
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.
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
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Spinach and White Beans
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.
Kelsie | the itsy-bitsy kitchen says
Spinach is one of my favorite veggies. I need to make this soon!
Carmel says
Italians have been making this for a meatless meal. All you need is crusty bread. In fact, it’s on the stove right now.
Jocelyn (Grandbaby Cakes) says
Looks tasty!!
Megan @ Megunprocessed says
This is my kind of side dish. YUM!
Angela Muir says
gorgeous photos! I love your site 🙂
Lindsay Moe says
Aww, thank you Angela!
Carolyn Ingram says
This looks amazing!
Lindsay Moe says
Thank you!
Agness of Run Agness Run says
Such an awesome combo of ingredients which I would have never thought of combining, Lindsay. Can’t wait to give it a try!
Lindsay Moe says
Thanks Agness!
Connie says
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?
Lindsay Moe says
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!
Kerrie says
Can you use fresh spinach for this recipe?
Lindsay Moe says
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.
Geno says
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
Krystal says
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.
Lindsay Moe says
I’m so glad you enjoyed it. Sounds like a delicious meal!
Janice says
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.
Lindsay Moe says
I’m so glad it was a good fit for you!
Karen says
Just made this using fresh spinach. Delicious! Ate it with a slab of cornbread.
Jamie says
Good but needed something acidic.
Tossed tomatoes and a sprinkle of goat cheese
Will make again with lemon and parmesan cheese
Noel says
Could have been me,but I don’t think so.This dish is just plain gross.
Lindsay Moe says
Sorry you didn’t enjoy it, to each their own!
Nathan says
Going to try this recipe tonight! But maybe don’t call yourself a “pig” when posting vegan recipes?
Lindsay Moe says
Hope you enjoyed it!
Nathan says
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!