I love how quick and easy this recipe comes together in just 15 minutes. I'm using cannellini beans in this recipe as they are larger, heartier, and creamier, but you can use the other white beans, Great Northern Beans, if that's what you have on hand, which are medium-sized and a little more nutty-tasting.

This year I am focused on incorporating more beans into our weekly repertoire, and I wanted something more than just opening a can of beans, heating and seasoning them before serving them. That was not going to be appealing to my family or me. This recipe, however, with the vibrant color combination of the white beans against the red tomatoes and green spinach, was going to not only be visually appealing but incredibly tasty.

Yield: Serves 2-4

Difficulty Level: Easy

Prep Time: 5 minutes

Cooking Time: 15 minutes

Ingredients

1-2 tablespoons olive oil (plus a little extra for garnish)

1 15oz can cannellini beans, drained

1 shallot, sliced

2 garlic cloves, minced

3/4 cup cherry tomatoes, halved lengthwise

Salt and black pepper to taste

1 cup fresh baby spinach

Juice of a lemon

1/4 cup water

1/4 cup cilantro, chopped

1-2 green onions, chopped

Instructions

In a large pan, warm olive oil over medium-high heat. Add the shallots and sauté for 1-2 minutes until translucent but not brown. Add the garlic and cook briefly, stirring often to not let the garlic burn.

Add the cannellini beans and tomatoes, season with salt and pepper, stir together, cover, and cook for 2-3 minutes until warmed through.

Add lemon juice, 1/4 cup water, stir, cover, and cook another 1-2 minutes.

Add in the spinach, stir, and cover for 1-2 minutes.

Stir in the cilantro and green onions.

Finish with a drizzle of olive oil and serve immediately over your favorite toasted bread.

Did you make this? Be sure to leave a comment below and tag me on Instagram!