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Spinach Artichoke Cannellini Beans
Lately, I’m trying to be extra creative with less expensive (more affordable) foods. How can I create delicious meals or dishes for less money? You too?! I think it’s a necessity these days to keep our family budget in check without compromising health and FLAVOR! So naturally, beans are always on the top of my list!
Beans are incredibly nutrient-dense and filling. I usually keep lots of canned beans in my pantry (stocking up when on sale) because they are AWESOME when I need to create a meal in a hurry. And of course, I love using even more budget-friendly dried beans whenever I think to plan ahead for soaking and cooking time!
This recipe is truly SO good! Satisfying with lots of tasty ingredients. I served this as a side dish alongside some grilled chicken thighs over the weekend and it was very well received so I hope you enjoy it at your house too!
ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste.
âž¡ï¸ Want to cook your own dry beans at home? Here’s how.
Beans are loaded with good-for-your-gut fiber, something a lot of us struggle to get enough of.
â¤ï¸ They have been linked with health benefits including lower cholesterol and blood pressure, and a lower risk of heart disease, and they also can help keep you feeling fuller longer.
➡ No matter what kind of legume you’re preparing, it’s important to make sure they are fully cooked before you eat them because the uncooked version contains “antinutrients,†which can affect both your digestive system and the absorption of other nutrients.
🥘 Enjoy beans in soups and stews, in salads, or in chili!
REFERENCES:
6 servings
Ingredients:
- 2 Tbsps olive oil or avocado oil
- 5 fresh garlic cloves, peeled and thinly sliced
- 2 x 15 oz cannellini beans, drained and rinsed if using canned
- sea salt and ground pepper, to taste
- 1 x 16 oz jar artichoke hearts, drained and chopped
- 6 cups roughly chopped fresh spinach
- 1 Tbsp freshly squeezed lemon juice
- 1/2 cup grated parmesan or pecorino romano
Optional:
- crushed red pepper flakes, to taste
Instructions:
Heat your oil in a large skillet over medium-high heat.
Add in the garlic and saute for 30 seconds, stirring continuously.
Stir in your cannellini beans, season lightly with sea salt and pepper then cook for 4-6 minutes.
Next, add in the artichoke hearts, spinach, and fresh lemon juice, then cook for 2-3 minutes, or until the spinach is wilted.
Sprinkle everything with parmesan cheese and enjoy immediately while hot.
â¤ï¸Rachel
Ingredients
- 2 Tbsps olive oil or avocado oil
- 5 fresh garlic cloves, peeled and thinly sliced
- 2 x 15 oz cannellini beans, drained and rinsed if using canned
- sea salt and ground pepper, to taste
- 1 x 16 oz jar artichoke hearts, drained and chopped
- 6 cups roughly chopped fresh spinach
- 1 Tbsp freshly squeezed lemon juice
- 1/2 cup grated parmesan or pecorino romano
Optional:
- crushed red pepper flakes, to taste
Instructions
- Heat your oil in a large skillet over medium-high heat.
- Add in the garlic and saute for 30 seconds, stirring continuously.
- Stir in your cannellini beans, season lightly with sea salt and pepper then cook for 4-6 minutes.
- Next, add in the artichoke hearts, spinach, and fresh lemon juice, then cook for 2-3 minutes, or until the spinach is wilted.
- Sprinkle everything with parmesan cheese and enjoy immediately while hot.
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