Cannellini Beans Recipe

Overhead image of a large stainless steel skillet filled with cooked cannellini beans and spinach in a savory lemon and garlic sauce.

4.80 from 15 votes

This Cannellini Beans Recipe is an easy and nutritious way to turn dried white beans into a hearty and delicious vegan and gluten-free side dish, lunch, or weeknight dinner recipe.

Prep Time20

Cook Time2

Soaking Time8

Total Time10 20

Course: Lunch, Side Dish

Cuisine: American

Diet: Gluten Free, Low Fat, Vegan, Vegetarian

Keyword: Cannellini Beans, Cannellini Beans Recipe, Cannellini Beans with Garlic and Spinach

Servings: servings

Author: Jessica Randhawa

Ingredients

1½ cups dry cannellini beans soaked overnight
1 head garlic halved horizontally (crosswise)
4 leaves fresh sage
1 sprig fresh rosemary
6 tablespoon extra virgin olive oil divided
salt (cook to taste)
6 cups water
2 tablespoon butter optional
3 cloves garlic peeled and smashed
2-3 large handfuls fresh spinach
½ large lemon zest and juice
freshly ground black pepper to season

US Customary - Metric

Instructions

Place the dry beans, whole head of garlic, sage leave, fresh rosemary, 3 tablespoons of olive oil, a generous pinch of salt, and 6 cups of water in a large saucepan set over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until the beans are creamy all the way through, but (most) of their skins are still intact (the skin will start to peel away). Set aside.
Once the beans are softened, heat the remaining 3 tablespoons of oil plus 2 tablespoons of butter in a large skillet set over medium heat. Add the crushed garlic and cook until fragrant - about 30 seconds.
Add the spinach in batches. Allow it to cook and wilt slightly before adding additional spinach. Toss the spinach frequently for even cooking. Season with additional salt and a little black pepper as desired.
Use a large slotted spoon to carefully transfer the cooked beans over to the skillet filled with garlic and spinach. Continue to gently mix until heated through.
Add the lemon juice and lemon zest and a little of the cooking liquid if needed (discarding otherwise). Season to taste and serve drizzled with additional olive oil, lemon juice, or a little fresh parmesan cheese, if desired.

Notes

Recipe inspired by Bon Appetit

Nutrition