Best 12 White Beans And Spinach Recipes

WHITE BEANS AND SPINACH

Steps:

• Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

SPINACH AND WHITE BEANS WITH GARLIC

Steps:

• In a skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, add the spinach, and cook it, stirring, until it is wilted. Add the beans, the vinegar, and salt and pepper to taste and simmer the mixture, stirring gently, for 2 minutes.

BALSAMIC CHICKEN WITH WHITE BEANS AND WILTED SPINACH-RACHAEL RAY

Steps:

• In a shallow dish, combine balsamic vinegar, 2 tablespoons olive oil and steak seasoning.
• Coat the chicken breasts in the mixture and set aside to marinate while you start the beans and spinach.
• Heat a large skillet over medium-high heat with the remaining 2 tablespoons oil.
• Add in onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf.
• Cook/stir until the onions are a little brown, 3-4 minutes.
• Add the white wine and chicken stock, bring to a bubble, and cook 5 minutes.
• Heat another large skillet over med-high heat; when it is hot, add the chicken breast; cook 5-6 minutes on each side.
• Remove the chicken to a plate, cover loosely with foil and let rest a few minutes.
• Add cannellini beans to the skillet with the onions; stir to combine.
• Cook about 2 minutes or until beans are heated through.
• Turn off the heat and discard bay leaf; stir in the spinach, parsley, and lemon juice.
• Toss and stir until the spinach wilts.
• To serve: place a portion of the white beans and wilted spinach on each plate; thickly slice each chicken breast on an angle and arrange over the beans and spinach.

SPINACH AND WHITE BEANS WITH GARLIC

Steps:

• Saute garlic in olive oil until golden.
• Add spinach and saute until wilted.
• Add remaining ingredients, stir and simmer about 2 minutes.
• Serve immediately as spinach will darken.

SPINACH, WHITE BEANS, AND BAKED POLENTA SLICES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place polenta slices on a baking sheet and mist with cooking spray.
• Bake in the preheated oven until golden brown, 25 to 30 minutes.
• Meanwhile, heat oil in a pan over medium heat. Cook garlic in the hot oil until fragrant, about 30 seconds. Add onion and bell pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Stir in paprika and cook for about 30 seconds. Stir spinach, beans, and 1/4 cup reserved bean liquid into the pan. Cook and stir until beans are heated through and spinach is wilted, 2 to 3 minutes.
• Serve vegetables over polenta.

TILAPIA WITH WHITE BEANS AND SPINACH

Steps:

• Preheat oven to 425 degrees F.
• Pat fish dry, season with salt and pepper, then dust with flour. Saute fillets in olive oil for one minute on each side. Set aside in baking dish.
• Add butter to pan and melt, then saute garlic. Add chicken stock and wine, and bring to a boil. Once boiling, add lemon juice and white beans. Stir.
• Top fish with white bean mixture and bake for 10-12 minutes.
• While fish and beans are baking, saute spinach in same pan until wilted.
• Plate fish on spinach and serve with lemon slices.

SPAGHETTI SQUASH WITH SPINACH, FETA AND HERBED WHITE BEANS

Steps:

• In a small bowl, combine beans, basil, oregano, 1 tablespoon olive oil and the vinegar:set aside.
• Cut the squash in half and remove the seeds. Put each half face down in a glass pie plate with 1/4 cup of water. Cover with plastic wrap. Microwave each for 7 - 10 minutes until the flesh feels soft.Let it stand for 5 minutes and then pull out the strands of flesh and place then in a large bowl.
• Meanwhile, wash and trim stems from spinach. Stack leaves and cut crosswise into 1/4 inch (5 mm) wide strips; set aside).
• In a large frypan , heat butter and remaining one tablespoon of oil over medium heat. Add onion and garlic;saute for 1 minute.
• Add spinach and saute for 2 to 3 minutes until the spinach is just wilted.
• Add feta cheese and bean mixture; heat through.
• Add salt and pepper to taste.
• Add spinach mixture to squash and toss.
• Transfer to serving platter and sprinkle with parmesan cheese.

ANGEL HAIR WITH GARLIC SPINACH AND WHITE BEANS

Steps:

• Cook pasta according to package directions, drain, spray with cooking spray, toss, set aside.
• Heat olive oil in large non-stick saucepan over medium heat.
• Add garlic, cook until lightly browned (3-4 minutes).
• Add spinach and beans, cook 3 minutes.
• Add broth and bring to a boil.
• Reduce heat, simmer 3 minutes.
• Add cooked pasta, cook 2 more minutes, stirring often.
• Let stand a few minutes before serving.
• Garnish with parmesan cheese.

TILAPIA WITH WHITE BEANS AND SPINACH

Steps:

• Preheat oven to 425. Pat fish dry, season with salt and pepper, then dust with flour. Saute filets in olive oil for one minute on each side. Set aside in baking dish. Add butter to pan and melt, then saute garlic. Add chicken stock and wine, and bring to a boil. Once boiling, add lemon juice and white beans. Stir. Top fish with white bean mixture and bake for 10-12 minutes. Plate fish on fresh spinach and serve with lemons slices.

GREEK PASTA WITH WHITE BEANS AND SPINACH

Steps:

• Cook the pasta in a large pot of boiling salted water as directed on the box.
• Saute onion and garlic in olive oil in a large non-stick skillet until translucent.
• Add tomatoes, cooked beans, and seasonings to the skillet and bring to a boil over medium high heat. Reduce heat and simmer for 10 minutes.
• Add spinach to the sauce and cook until spinach wilts, stirring constantly.
• Serve sauce over pasta and sprinkle with feta cheese.
• Calories 440, Carbohydrates, 76 g, Fat 7 g, Protein 16 g.

PENNE WITH SPINACH AND WHITE BEANS

Steps:

• Bring salted water to a boil. Cook pasta a minute or two less than package directions. Drain, reserving a couple cups of the pasta water and set aside. Meanwhile, heat chili oil in a large saucepan over medium-high heat. Once hot, add garlic and stir for a few minutes. Add spinach (do not squeeze water out of spinach, and don't worry about defrosting it 100%, most of the way is okay), vinegar, and spices (do yourself a favor and don't taste it at this point, the vinegar will taste too strong-it needs time to reduce and mellow). Cook for about five minutes, stirring often. Add cannellini beans, and cook about five minutes more, stirring occasionally. Add pasta and a ladleful of the reserved pasta water. Stir a few minutes until everything is heated through and liquid has thickened a bit. Taste and adjust seasonings as necessary. Stir in a bit of olive oil (a tablespoon or so) and heat through. Turn off heat and stir in cheese. After plating, shave a bit more cheese on each serving.

MASHED WHITE BEANS WITH SPINACH, GARLIC, AND LEMON

Steps:

• Pour 2 tablespoons olive oil into In a medium saute pan over medium-high heat. Add the spinach, garlic, and lemon zest. Saute, stirring occasionally, until spinach is wilted, about 1 minute.
• Add the beans, 1/4 teaspoon kosher salt, and a couple turns of freshly ground black pepper. Mash beans with a fork until the consistency of (very) lumpy mashed potatoes.
• Divide between two bowls (or just pile them into one bowl and keep them all to yourself). Squeeze a lemon half over each serving, drizzle with olive oil, and sprinkle with a little more salt and pepper to taste. Serve at once.