Description
This vibrant Vegan Lemon Garlic Beans Skillet is a quick, nutritious dish featuring sautéed cannellini beans with fresh spinach, bright lemon zest and juice, and aromatic garlic and onion. Perfect for a wholesome lunch or dinner, it combines plant-based protein and leafy greens in a flavorful skillet meal that’s easy to prepare in just 25 minutes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed
- 5 ounces fresh baby spinach
- Zest and juice of 1 large lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent, forming the flavorful base of the dish.
- Bloom Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, enhancing the aroma without burning it.
- Toast Beans: Add the drained white beans to the skillet. Season with dried oregano, crushed red pepper flakes if using, salt, and black pepper. Cook for 2 to 3 minutes, gently stirring to coat the beans in the aromatic mixture and warm them through.
- Wilt Spinach: Add the fresh baby spinach and lemon zest to the skillet. Stir until the spinach wilts, about 2 to 3 minutes, blending the flavors and adding vibrant color.
- Finish with Lemon Juice: Pour in the lemon juice and toss everything together. Cook for 1 minute more to heat through and allow the fresh lemon flavor to infuse the dish.
- Plate and Serve: Remove the skillet from heat, sprinkle with chopped fresh parsley for a burst of herbaceous brightness, and serve immediately with lemon wedges on the side for added zest.
Notes
- For extra heat, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.
- Use fresh herbs like thyme or rosemary as an alternative to oregano for varied flavors.
- This dish pairs well with crusty bread, rice, or quinoa for a more filling meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
