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Spinach & white bean skillet
Warm white beans and tomatoes finished with spinach.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14 oz) chopped tomatoes
- 1 tbsp olive oil
- 2 cloves garlic, chopped
- 4 cups spinach
- ¼ tsp salt
Make it
- Warm oil in a frying pan over medium heat. Stir garlic for 30 seconds.
- Add tomatoes and beans; simmer for 10 minutes, adding a splash of water if needed.
- Fold in spinach and cook until wilted and hot throughout. Season with salt.
Make room for your circumstances.
Allergens: No U.S. major allergen is deliberately added in the listed ingredients. This is not an allergen-free guarantee; check packaged ingredients and cross-contact.
Budget: Check local prices; no cost-per-serving estimate has been verified.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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