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 had, which are medium-sized and a little more nuttier 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 it before serving them. That was not going to be appealing to myself or my family. 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

1 15oz can cannellini beans, drained

3/4 cups cherry tomatoes, halved lengthwise

Salt and black pepper to tase

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 till translucent but not brown. Add the garlic and cook briefly, stirring often to not let garlic burn.

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

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

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

Stir in the cilantro, 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!