This is the only way you'll want to eat white beans from now on. They are soft and lemony with the perfect combination of spices. You can serve this vegan white bean recipe as a side dish, spoon them onto toasted bread, or add cooked grains for a nutritious lunch or dinner.
Do you know those speedy recipes that you can make even when your fridge is empty? This is one of them!
You can make these lemony spinach white beans with just a few pantry ingredients. My tip is to always keep a bag of frozen spinach in the freezer and a can of white beans in the house.
Obviously, this recipe also tastes great with fresh ingredients (but I'm not gonna lie, the frozen version is just as good). My favorite way to eat it is on some toasted bread.
However, you can also easily eat these lemony spinach white beans as a side dish with pan-fried tofu or turn them into a salad by adding cooked brown rice or quinoa.
For another vegan white bean recipe, check out this spinach soup. It's another one of those quick and easy recipe you can whip up when life gets busy.
Why you'll love this recipe
- It's a super nutritious dish. White beans are high in plant-based protein (24 grams of protein/100 g) and spinach adds a good amount of fiber.
- This vegan white bean recipe comes together in less than 15 minutes (if you're using canned beans).
- It's super inexpensive once you purchase all the spices.
- You can it make with pantry items only if needed (using frozen spinach and canned white beans - I always keep those on hand).
- It's perfect for meal prep as this recipe tastes even better the next day once the beans have soaked up all the flavors.
Key ingredients
- White beans: You can use any type of white beans (e.g., northern beans, navy beans, butter beans, or cannellini beans) as a base for this dish. Canned beans are a great option when time is short.
- Baby spinach: For a generous serving of veggies. You can use frozen spinach but make sure to thaw it in a separate pan first and remove excess water.
- Yellow onion and fresh garlic are flavor boosters.
- Lemon is THE key ingredient. It adds a zesty touch to these mild-tasting beans.
- Ground coriander, turmeric, and cinnamon: Cinnamon may sound surprising but it's the secret to this recipe. Together, they give this bean stir-fry a real kick.
Elo's tips
- Don't swap out the spices. This specific combination of spices combined with lemon juice is what makes this recipe so special.
- Make a small batch of the spice mix and use it in salad dressings and stir-fries. You'll also have it ready to go the next time you want to make this recipe.
- If you use canned white beans, try to find a brand that only contains white beans, water, and salt. Many contain preservatives, aromas, and other additives that you can easily omit by reading labels.
- If using dried beans, try to buy them in loose at zero-waste stores.
- If using dried beans, soak them overnight for quicker cooking times and easier digestion.
How to cook dry white beans
STEP 1: Rinse the dry beans under cold water. Make sure to remove any discolored or damaged beans.
STEP 2: Soak the beans in water. Add them to a large bowl or pot and cover them with water at a 1:4 bean-to-water ratio (add 4 cups of water to 1 cup of white beans). Let them sit for 8 hours or overnight.
STEP 3: Strain the beans. Rinse them thoroughly under cold water until the water runs clear.
STEP 4: Cook the beans. Add them to a stockpot and cover them with water. Bring it to a boil, then reduce to low-medium heat. Cook the beans until tender. This can take anywhere between 45 minutes and 2 hours.
Cook the beans in vegetable broth for extra flavor. I simply add a little vegetable broth powder to the cooking water.
Read the following articles for detailed instructions on how to cook beans in a slow cooker or how to cook beans in an instant pot (no soaking required in that case).
Step-by-step instructions
- STEP 1: Mince the onion and the garlic. You want to mince them very finely to prevent biting on large pieces of onions. I like to use a garlic press for the garlic.
- STEP 2: Heat a large pan with olive oil. Sauté the onion and garlic until fragrant over medium-high heat for 2-3 minutes.
- STEP 3: Rinse the beans under cold water if using canned beans. Cook and drain them according to the instructions above if using dry beans.
- STEP 4: Add the beans to the pan and sauté them for 2-3 minutes. You want them to absorb the flavor of the onion and garlic.
- STEP 5: Mix the spices in a small bowl. Add them to the pan and give it a good mix. Season with salt and pepper to taste.
- STEP 6: Add in part of the spinach (until your pan is full) and cover it with a lid. Reduce the heat to prevent to beans from burning. You don't want to stir too often or the beans may get mushy. Once the spinach is wilted, add in the rest. Give it a final stir.
Watch the video!
Storage tips
You can store the cooled spinach white beans in an airtight container in the refrigerator for up to 3 days.
Add-in ideas
- Quinoa to turn this dish into a delicious quinoa and white bean salad. You can eat it warm or cold.
- Cooked white potatoes to keep you full for longer.
- Cooked white or wild rice. This extra serving of grains will make it extra nutritious.
- Crushed tomatoes for summery vibes. Add them to the pan with the white beans. You may have to let it simmer for about 10 minutes to prevent the dish from being watery.
Frequently asked questions
Yes, cannellini beans are a variety of white beans with medium-sized pods. They hold their shape really well and are great dishes like this ones or for salads.
Both are white beans and they can be used interchangeably. However, cannellini beans have a nuttier and earthier taste compared to the really "buttery" butter beans (also known as lima beans).
Cannellini beans and navy beans are two different kinds of white beans. However, they both have a similar texture and taste that is nutty and earthy.
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The recipe
15-Minute Vegan White Bean Recipe (Lemon & Spinach)
Ingredients
- 1 onion
- 1 clove of garlic
- 1 tablespoon olive oil
- 14 oz (400 g) canned white beans or a heaping ½ cup of dry beans
- 11 oz (300 g) baby spinach or frozen spinach (see notes)
- 3 tablespoons fresh lemon juice juice of 1 ½ lemons
- 1 pinch of salt and pepper
For the spice mix
- 1 tablespoon ground coriander
- 1 tablespoon dried basil
- ¼ teaspoon turmeric
- ¼ teaspoon cinnamon
- ¼ teaspoon garlic powder
Instructions
- Beans: If using dry white beans, soak them overnight and cook them according to your preferred method.
- Seasoning: In a small bowl, combine all the ground coriander, dried basil, turmeric, cinnamon, and garlic powder.
Prep: Wash the spinach. Mince the onion and crush the garlic with a garlic press.
Sauté: Heat a large pan or skillet with olive oil. Sauté the onion and garlic over medium-high heat until fragrant (2-3 minutes).
Drain: If using canned white beans, drain and rinse them under cold water.
Beans: Add the beans to the pan with 3 teaspoons of the spice mix. Save the rest of the spice mix for another time. Season with salt and add in the lemon juice. Sauté for 2 minutes over medium heat. Don't stir too often to prevent the beans from falling apart.
Spinach: Fill your pan with spinach and cover with a lid. Once it's wilted, give it a good stir. Repeat with the rest of the spinach.
Video
Notes
- Spinach: You can use frozen spinach but make sure to thaw it in a separate pan first and remove excess water.
- You can use any kind of white beans: butter beans, cannellini beans, great northern beans, or navy beans.
- Try not to swap out the spices. This specific combination of spices combined with lemon juice is what makes this recipe so special.
- If you use canned white beans, try to find a brand that only contains white beans, water, and salt. Many contain preservatives, aromas, and other additives that you can easily be avoided.
- If you use dried beans, soak them overnight for quicker cooking times and easier digestion. You can find detailed instructions here.
Nutrition
Leave a star rating and review below. Thank you!
I made this tonight and I LOVED it. This will be served regularly in my kitchen. The spices added so much flavor and really made this dish unique and delicious. I substituted Greek gigantes beans which I had already cooked and had sitting in my refrigerator. I also had some hearty, rustic bread on the side. Thanks for a truly enjoyable meal.
Oh I'm so glad to read this! This recipe really is perfect to use up leftover beans. I seriously love the spice combo, too, it really makes all the difference.
I just finished making this, it is incredible!!!
Only question I have is on the spice mix. It has you use 3 teaspoons but never says to add the rest of the spice mix in. I assume that needs to happen at some point right?
Thank you for pointing that out, I'll clarify it in the instructions. You can save the rest of the spice mix for another time. The spice mix yields more than you need for the recipe as it's hard to measure anything less than 1/4 teaspoon.