When it comes to quick, satisfying meals, there’s nothing I rely on more than a can of beans. They’re always in my cupboard, waiting to be transformed into something nourishing and flavorful. I’m always looking for new ways to enjoy them and this is my latest find: Super Green Beans with Spinach Sauce.
Simple to make, packed with greens, and bursting with flavor. It’s the kind of dish that feels comforting yet vibrant, and best of all, it comes together in under 20 minutes.
The Magic of Beans
Beans are often an unsung hero in plant-based cooking, but they’re incredibly nutritious and budget-friendly.
They’re packed with protein, fiber, and essential vitamins, making them an excellent choice for a hearty yet healthy meal.
I always keep a few cans on hand – they’re the ultimate pantry staple. In a pinch, they can be tossed into soups, blended into dips, or added to salads.
In this recipe, the beans play the starring role. Cooking them gently with shallots and garlic allows their flavor to deepen, while the spinach sauce envelops them in a blanket of savory goodness.
I love how the beans soak up the flavors, becoming tender and rich with every bite.
Super Green Beans – What you’ll need and substitutes (Full recipe below)
- White beans – any white beans works, cannellini, navy beans, great northern beans, butter beans and so on.
- Garlic – omit if you don’t like it
- Shallots – replace with an onion or a leek for a different flavour profile.
- Nutritional yeast – you can omit it or add a little bit more miso instead or add 1 tbsp of tahini for a different but equally rich flavor.
- Miso – if you don’t have miso, try soy sauce or tamari for a similar umami kick.
- Lemon juice – apple cider vinegar can work in place of lemon juice to add acidity. Start with half the amount and adjust to taste.
- Spinach – I use frozen because I always have it in my freezer, you can use fresh or you can use blanched kale instead.
How to Make Super Green Beans – Step By Step
To start boil the frozen spinach in water until tender, then drain and squeeze out excess water (I use a potato mash in a fine colander)
Gently sauté the garlic and shallots in a bit of extra virgin olive oil until they soften and become fragrant. Once they’re softened, add miso paste and mix to combine.
Drain the canned beans but keep some of the water and don’t rinse them.
Add the canned beans to the pan along with a splash of their liquid. This helps thickening the sauce.
While the beans cook, make the sauce. To a blender add the cooked spinach,2 tbsp of the bean mixture, nutritional yeast, and lemon juice. Blend adding 1 tbsp of water at a time to create a creamy.
Once the sauce is ready, pour it over the beans and let everything simmer together for a few minutes. The beans become coated in the vibrant green sauce, soaking up its flavors and turning into the ultimate comfort food.
Serve, add some olive oil and black pepper and a few dollops of vegan ricotta and enjoy with some crusty bread!
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or vegetable broth to loosen the sauce if needed.
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Super Green White Beans With Spinach Sauce
Ingredients
- 1 garlic sliced
- 2 shallots chopped
- 1 can white beans 400g, 240g drained
- 2 tbsp nutritional yeast
- 1 tsp miso
- 2 tsp lemon juice
- 180 g frozen spinach
Toppings
- 3 tbsp vegan ricotta I used new roots brand
- extra virgin olive oil
- black pepper
Instructions
- To start boil the frozen spinach in water until tender, then drain and squeeze out excess water (I use a potato mash in a fine colander)
- Gently sauté the garlic and shallots in a bit of extra virgin olive oil until they soften and become fragrant. Once they’re softened, add miso paste and mix to combine.
- Drain the canned beans but keep some of the water and don’t rinse them.
- Add the canned beans to the pan along with a splash of their liquid. This helps thickening the sauce.
- While the beans cook, make the sauce. To a blender add the cooked spinach,2 tbsp of the bean mixture, nutritional yeast, and lemon juice. Blend adding 1 tbsp of water at a time to create a creamy.
- Once the sauce is ready, pour it over the beans and let everything simmer together for a few minutes. The beans become coated in the vibrant green sauce, soaking up its flavors and turning into the ultimate comfort food.
- Serve, add some olive oil and black pepper and a few dollops of vegan ricotta and enjoy with some crusty bread!
