One-Pan Stewed Beans with Tomatoes and Spinach

One-Pan Stewed Beans with Tomatoes and Spinach 

Ingredients

2 (15-ounce, about 425.24 grams) cans cannellini beans, drained and rinsed

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

1 container cherry tomatoes, halved

1/4 teaspoon salt

2 tablespoons water

3 packed cups of baby spinach

3 teaspoons lemon juice

Freshly ground black pepper, to taste

Method

1. Heat the oil in a large pan over medium heat. Add the garlic and mix in. 

2. Add the tomatoes and salt and stir to combine. Cover with a lid, and cook until the tomatoes are soft, 4 to 5 minutes.

3, Stir the beans and add water into the tomato mixture. Cover and simmer  for 2 to 3 minutes.

4. Add the spinach and stir in.

5. Turn the heat off and add the lemon juice and pepper. 

Serve with seeded bread

Recipe Stars

Cannelli beans provide about 17 grams of protein and 11 grams of fibre per cup. They support digestion, blood sugar balance, and heart heath.

Spinach-derived phytochemicals have antioxidant capacity, anti-inflammatory properties, as well as anti-macular degeneration potential and neuroprotective functions.

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---John Dryden