Oh, hey. Remember me? I’m baaaaack. I just had a few things to take care of, like move back and forth between Israel, New York, and Massachusetts a few times. Oh, and have a baby. Who is now a toddler. Time flies, huh? But I never stopped cooking. I was roasting chicken with an infant strapped to me and making peanut butter cups during nap time. I now excel at making scrambled eggs one-handed while a twenty-something pound child rests on my left hip. And I’ve increased my repertoire of quick, easy meals like these White Beans with Spinach and Tomatoes, which are ready in just 10 minutes! Who doesn’t have time for that?
We’ve become obsessed with white beans lately. My husband went on a “slow carb” health kick for a while, which is a little bit paleo, a little bit low carb, but it allows legumes – thank goodness! I’m not big into diets but I’m always up for a challenge and enjoy eating healthy. So I came up with this recipe, which is an amazing gluten free side or base for a meal. I love to roast shrimp and throw them on top, but it would go well with any meat. It’s also hearty enough to be a vegetarian and vegan meal on its own, maybe with a side of roasted cauliflower (another obsession of mine).
This dish is packed with protein and garlicky goodness, not to mention spinach, tomatoes, and fresh herbs. It all comes together in a single skillet and requires very little chopping or prep. It’s also pretty perfect year round, though if you can get garden fresh herbs in the summer it’s that much better. Use cannelini or great white northern beans. If you’re feeling like something slightly richer, add some freshly grated parmesan.
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 2 (15-ounce) cans white beans, drained and rinsed*
- 6 ounces baby spinach
- 1 (14.5-ounce) can diced tomatoes
- ¼ cup chopped basil
- ¼ cup chopped Italian parsley
- 1 teaspoon salt
- Heat the oil in a skillet over medium heat.
- Add the garlic and sautÃ© for a few minutes until aromatic; do not burn.
- Add the beans and toss to coat in garlic and oil.
- Add the spinach; cook until wilted, about 2 minutes.
- Stir in the tomatoes and bring to a simmer.
- Remove from the heat and stir in the basil, parsley, and salt. Serve.
Gluten free, vegetarian, vegan, kosher (parve), slow carb friendly