white bean recipe
The Best white bean recipe
Creamy Garlic White Bean & Spinach Stew
A comforting, one-pot stew packed with tender white beans, bright garlic, and wilted spinach. Perfect for a quick weeknight meal with hearty flavors and minimal cleanup.
🥘Ingredients
- 2 tbsp olive oil
- 1 lb (450g) dried white beans (cannellini or great northern)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable broth
- 2 cups fresh spinach
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
👨🍳Directions
-
1
Rinse the dried white beans under cold water to remove any debris, then soak them in plenty of water for at least 1 hour (or overnight). Drain and rinse again before using. -
2
In a large pot, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant. -
3
Stir in the dried beans, thyme, smoked paprika, bay leaf, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, or until beans are tender. -
4
Remove the bay leaf and discard. Stir in the fresh spinach until just wilted, about 2 minutes. Season with salt and black pepper to taste. -
5
For serving, ladle the stew into bowls and top each with grated Parmesan cheese.
🔧Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic White Bean & Spinach Stew Works
❓ Frequently Asked Questions About Creamy Garlic White Bean & Spinach Stew
How do I substitute canned white beans for dried ones?
Yes, you can use canned white beans, but you’ll need to adjust the cooking time. Rinse and drain a 15-ounce can of white beans, then drain them well to remove excess liquid. Use them directly in the recipe, but reduce the cooking time by about 10–15 minutes since they’re already partially cooked.
Can I make this recipe ahead of time?
Absolutely. This dish tastes even better the next day, as flavors meld and savor notes develop. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently in a skillet over low heat, stirring occasionally, until warmed through.
What if I don’t have fresh herbs like parsley or cilantro?
No problem! Use dried herbs instead—reduce the quantity by half (e.g., 1 teaspoon dried parsley instead of 1 tablespoon fresh). For extra flavor, add a pinch of smoked paprika or a dash of hot sauce if you like. Fresh herbs are optional; the dish still holds up well.
How can I ensure the beans are tender without burning?
Keep a close eye on them in the early stages. White beans take longer to soften than other beans, so stir occasionally and check for doneness after about 45 minutes. If the liquid reduces too much, add a splash of water to prevent sticking. The beans are done when they’re fork-tender and the liquid has thickened slightly.
