These Lean Beans and Greens are a tasty meal easily made from your pantry. They’re perfect for when you don’t have time to shop. You just need to keep a few key things in your fridge, freezer, and pantry.
They are also vegan (if you don’t add the cheese at the end). And, they’re versatile. I ate them with toast for breakfast this morning. But, they’ll also be great as an appetizer on crostini. I can also see them as a nourishing side that can stand up to any of summer’s grilled meats. They’ll also be a hit if you need a new dish in your Pot Luck repertoire.
I used frozen spinach because I always have some in my freezer. Substitute a bag of fresh spinach, kale, or arugula as you like. The chili flakes, lemon zest, and sun-dried tomatoes really add depth to the flavour profile.
Do give these Lean Beans and Greens a try. Let me know how you make out. If you love them, stock up on the main ingredients in your pantry, fridge, and freezer. They all last a long time and then, you’ll be can whip this up any time.
PrintLean Beans and Greens
These Lean Beans and Greens are a versatile dish.They are vegan, bursting with flavour and nutrients, and can be served for breakfast, lunch, appetizer, or dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: appetizers
- Method: stovetop
- Cuisine: Canadian
Ingredients
2 teaspoons olive oil
1 medium yellow onion, diced
1 large clove garlic, minced
1 teaspoon crushed pepper flakes
¼ cup tomato paste
½ cup chopped sundried tomatoes in oil
1 (19 ounce – 540 gram) jar cannellini beans
1 (300 gram) package frozen spinach, thawed but NOT drained
1 lemon, zest and juice
½ cup fresh pico de gallo – optional
salt and pepper to taste
Parmigiano or Aged Gouda ribbons – optional
Toast or crostini – optional
1 Tablespoon chopped fresh parsley – optional
Instructions
- Heat the olive oil in a skillet over medium heat, stir in the onion, and cook until translucent (about 3 minutes).
- Stir in the garlic, pepper flakes, tomato paste, and sundried tomatoes and cook until soft and well-distributed, about 2 minutes.
- Stir in the beans with their liquid and once well-integrated, stir in the spinach and its water and cook until heated through, about 5 minutes.
- Stir in the lemon zest and juice.
- Stir in the fresh pico de gallo (if you have some around – it perks everything up)
- Taste and adjust seasoning with salt and pepper.
- Enjoy with ribbons of hard cheese like Pamigiano or an aged Gouda (I use Alberta’s Sylvan Star Grizzly Gouda).
- Serve with toast for breakfast, lunch, or as an appetizer. Or, enjoy alongside steak or roast as a side. A little sprinkle of chopped fresh parsley would also be nice.
Keywords: Lean Beans and Greens
