Creamy White Beans With Spinach Recipe

I’m sharing a simple white bean skillet that’s quick to prepare, starring white beans, garlic, and bright herbs, and it appears in my Easy Bean Dishes collection.

I love how creamy white beans with spinach tricks people into thinking I spent hours when really it takes almost no time. Using simple cannellini beans and a mountain of baby spinach I get that velvety, leafy combo that begs for bread on the side.

It’s one of those recipes I stash under Bean Sides Recipes and also toss into Easy Bean Dishes because it fits both moods. The flavors grow the longer it sits, so I often make it midday and pretend it was spontaneous at dinner.

Give it a try, you might steal it for weeknight repeats.

Ingredients

• Cannellini beans: creamy, high in fiber and plant protein, filling and they’re heart healthy.
• Baby spinach: tender, iron and vitamin rich, brightens dish with fresh green flavor, kinda.
• Extra virgin olive oil: fruity, healthy monounsaturated fat that coats and deepens flavors.
• Garlic: sharp, aromatic bite, adds umami and depth when lightly cooked or crushed.
• Fresh lemon juice: bright acidic lift, balances creaminess and cuts through richness.
• Parmesan: salty, umami packed finish that makes the beans taste richer and more savory.
• Heavy cream: makes the dish silky and luxurious but adds calories and full fat.

Ingredient Quantities

• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter (optional)
• 1 small yellow onion about 1 cup
• 3 garlic cloves
• 2 (15 ounce) cans cannellini beans
• 1/2 cup low sodium chicken or vegetable broth
• 1/4 cup heavy cream or half and half
• 5 ounces baby spinach about 5 cups packed
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper flakes optional
• 1/2 teaspoon kosher salt plus black pepper to taste
• 1/4 cup grated Parmesan cheese optional
• 2 tablespoons chopped fresh parsley optional
• Crusty bread for serving

How to Make this

1. Heat 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter (optional) in a large skillet over medium heat until shimmering; add 1 small chopped yellow onion and cook 5 to 7 minutes until soft and starting to brown, then add 3 minced garlic cloves and cook 30 to 45 seconds until fragrant, don’t let the garlic burn.

2. Drain and rinse 2 (15 ounce) cans cannellini beans, but if you want extra flavor reserve 2 to 3 tablespoons of the can liquid; add the beans to the skillet with 1/2 cup low sodium chicken or vegetable broth.

3. Smash about half the beans right in the pan with a potato masher or the back of a spoon to create a creamy base while leaving the other half whole for texture, then bring to a gentle simmer for 3 to 4 minutes so things thicken a bit.

4. Stir in 1/4 cup heavy cream or half and half and 1 tablespoon fresh lemon juice, simmer 1 to 2 minutes until silky; add 1/4 teaspoon crushed red pepper flakes if you want heat.

5. Season with 1/2 teaspoon kosher salt and black pepper to taste but taste after cheese, because cheese adds salt. Tip: add salt gradually, you can always add more but you cant take it out.

6. Add 5 ounces baby spinach in batches, stirring each batch until just wilted, spinach cooks down fast so dont overdo it.

7. If using, stir in 1/4 cup grated Parmesan cheese and 2 tablespoons chopped fresh parsley, finish with a pat of butter if you skipped it at the start for extra silkiness. If mixture seems too thick, thin with reserved bean liquid or a splash more broth.

8. Taste and adjust lemon, salt, pepper or red pepper flakes, then serve hot with plenty of crusty bread for dipping and a little extra grated Parmesan or parsley on top if you like.

Equipment Needed

1. Large skillet (12 inch), big enough to cook the beans and wilt the spinach, dont crowd it.
2. Cutting board, for chopping onion, garlic and parsley.
3. Chef’s knife, sharp makes everything easier and faster.
4. Wooden spoon or heatproof spatula for stirring and scraping the pan.
5. Potato masher or the back of a spoon to smash about half the beans.
6. Colander or fine mesh strainer to drain and rinse the canned beans.
7. Measuring cups and spoons for oil, broth, cream and seasonings.
8. Grater or microplane for fresh Parmesan, optional but worth it.
9. Can opener and a small bowl to reserve any bean liquid or hold minced garlic.

FAQ

Creamy White Beans With Spinach Recipe Substitutions and Variations

• Cannellini beans: swap with Great Northern or navy beans for almost the same creamy texture, or use chickpeas if you want a nuttier, firmer bite. Rinse well before cooking.
• Heavy cream or half and half: use 1 cup whole milk plus 2 tablespoons melted butter to mimic cream, or use evaporated milk for a lighter option, or full fat coconut milk to go dairy free.
• Low sodium chicken or vegetable broth: use water plus a teaspoon of bouillon or a splash of dry white wine for extra flavor, or dissolve a little miso in warm water for savory depth.
• Baby spinach: swap with frozen spinach (thaw and squeeze out excess water), or use baby kale or Swiss chard with stems removed and chopped small so it wilts faster.

Pro Tips

1) Let the onions go low and slow until they get golden, dont rush them. Those browned bits are flavor gold, so scrape the pan with a splash of broth or a little reserved bean liquid to lift them up.

2) Keep 2 to 3 tablespoons of the can liquid and use it to thin or add silkiness later, its way better than plain water. If you want ultracreamy, blitz half the beans with an immersion blender or food processor then fold in the whole ones for texture.

3) Add the cream off or over very low heat so it never breaks, and always taste before you salt because the Parmesan can push the salt level over the top. Finish with a little cold lemon juice at the end to brighten things up.

4) Don’t overcook the spinach, add it in batches and stop when its just wilted so it stays bright and not mushy. For serving, toast or rub the crusty bread with garlic and drizzle with olive oil, it makes every bite better.