A simple, hearty Mediterranean-style dish made with creamy white beans, tender spinach, garlic, onion, and lemon. It comes together quickly and makes a delicious light lunch, dinner, or side dish.

 Ingredients

Main Ingredients

• 2 cans (15 oz / 425 g each) cannellini or Great Northern beans, drained and rinsed
• 6 cups fresh spinach, roughly chopped
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 cup vegetable or chicken broth
• 1 tablespoon tomato paste
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes, optional
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

Optional Garnish

• 2 tablespoons fresh parsley, chopped
• 2 tablespoons crumbled feta
• Extra-virgin olive oil
• Lemon wedges
• A pinch of red pepper flakes

 Instructions

1. Prepare the beans

Drain the canned beans and rinse them thoroughly under cool running water.

Allow them to drain well.

If using dried white beans, cook them separately until tender before starting this recipe.

2. Sauté the onion

Heat the olive oil in a large skillet or Dutch oven over medium heat.

Add the diced onion.

Cook for 4–5 minutes, stirring occasionally, until softened and translucent.

3. Add the garlic

Add the minced garlic.

Cook for approximately 30–60 seconds, stirring constantly.

Don’t allow the garlic to brown too much, as it can become bitter.

4. Add the tomato paste and seasonings

Stir in the tomato paste.

Add:

• Dried oregano
• Smoked paprika
• Black pepper
• Red pepper flakes, if using

Cook for about 1 minute, stirring continuously.

This helps the tomato paste and spices develop a deeper flavor.

5. Add the beans and broth

Add the drained white beans to the skillet.

Pour in the vegetable or chicken broth.

Stir gently to combine.

Bring the mixture to a gentle simmer.

6. Simmer

Reduce the heat to medium-low.

Simmer for 8–10 minutes, stirring occasionally.

The broth should begin to reduce and the beans should become hot and creamy.

7. Make it creamy

For a naturally thicker sauce, scoop about ½ cup of the beans from the skillet and mash them with the back of a fork.

Return the mashed beans to the skillet and stir.

Continue cooking for another 2–3 minutes.

This thickens the dish without needing flour or cream.

8. Add the spinach

Add the chopped spinach gradually.

It may look like a lot at first, but spinach wilts quickly.

Stir continuously and allow each addition to wilt before adding more.

Cook for approximately 2–4 minutes, until all the spinach is tender.

Don’t overcook it.

9. Add lemon

Turn the heat to low.

Add the fresh lemon juice and lemon zest.

Stir well.

Taste and adjust the salt, pepper, and lemon juice according to your preference.

10. Finish the dish

Remove from the heat.

Drizzle with a little extra-virgin olive oil.

Sprinkle with fresh parsley and crumbled feta if desired.

Serve immediately with lemon wedges.

 Serving Suggestions

Serve the spinach and white beans with:

• Warm crusty bread
• Toasted sourdough
• Garlic bread
• Brown rice
• Quinoa
• Roasted potatoes
• A simple Greek salad

For a more substantial meal, top with a fried or poached egg.

⏱️ Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: About 35 minutes
• Servings: 4
• Difficulty: Easy
• Style: Mediterranean-inspired

 Tips

• Use cannellini beans for an especially creamy texture.
• Don’t overcook the spinach; a few minutes is enough.
• Mashing some of the beans creates a creamy consistency without adding cream.
• Fresh lemon juice added at the end brightens the entire dish.
• For extra flavor, add a pinch of cumin or fresh rosemary.
• If the mixture becomes too thick, add a splash of broth.

 Variations

Tomato Version

Add 1 cup of halved cherry tomatoes with the beans.

Feta Version

Stir in ½ cup crumbled feta just before serving.

 Spicy Version

Add extra red pepper flakes or a little chopped fresh chili.

 Mushroom Version

Sauté 1 cup sliced mushrooms with the onions before adding the beans.

 Lemon-Garlic Version

Increase the garlic to 5 cloves and add extra lemon zest for a brighter flavor.

 Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days.

Reheat gently in a skillet over medium-low heat. Add a splash of broth or water if the beans have become too thick.

This dish can also be frozen for approximately 2 months, although the spinach may become slightly softer after thawing.

 Q&A

Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out excess water before adding it to the beans.

Q: What white beans work best?
Cannellini, Great Northern, navy beans, or butter beans all work well.

Q: Can I make this vegan?
Yes. Use vegetable broth and omit the feta, or use a plant-based feta alternative.

Q: Can I use fresh tomatoes instead of tomato paste?
Yes. Add about 1 cup diced tomatoes, although the finished dish will have a slightly thinner sauce.

Q: How can I make it creamier?
Mash more of the beans before serving, or stir in a small amount of plain Greek yogurt or cream.

Q: Can I add chicken?
Yes. Stir in about 1½–2 cups cooked shredded chicken for a higher-protein meal.

Q: Can I use dried beans?
Yes. Cook the dried beans until completely tender first, then use approximately 3 cups cooked beans for this recipe.

Q: Is this dish good for meal prep?
Yes. It stores and reheats well, making it convenient for several meals throughout the week.