Cannellini Beans With Spinach
A hearty Italian-inspired dish combining creamy cannellini beans with wilted spinach, aromatic garlic, and fresh lemon. The beans are slowly simmered with sage until tender, then combined with spinach in a bright, lemony sauce.
Ingredients
- •1½ cups cannellini beans
- •1 head garlic
- •3 leaves sage
- •6 tablespoons olive oil
- •1 to taste Kosher salt
- •½ teaspoon crushed red pepper flakes
- •2 bunches spinach
- •1 tablespoon lemon zest
- •2 tablespoons lemon juice
Cooking Instructions
- 1.
Bring beans, head of garlic, sage, 3 Tbsp. oil, and 6 cups water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35-45 minutes. Let cool.
45 min
- 2.
Heat 3 Tbsp. oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt.
6 min
- 3.
Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and 1/4 cup bean cooking liquid and toss, adding more cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don't cook too long or beans will get mushy). Taste and season with salt. Serve drizzled with oil.
5 min
- 4.
Beans can be cooked 3 days ahead. Keep in cooking liquid; cover and chill.