Roasted White Beans with Spinach

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the drained white beans dry with paper towels to remove excess moisture.

   Tip: Drying the beans helps them crisp up beautifully when roasted.

2. 2

   On a large baking sheet, toss the white beans with 2 tablespoons of olive oil, half the minced garlic, salt, pepper, and thyme. Spread in a single layer and roast for 18-20 minutes, stirring halfway through, until the beans are golden and slightly crispy at the edges.

   Tip: Don't skip stirring—this ensures even browning on all sides.

3. 3

   While the beans roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened and fragrant.

4. 4

   Add the remaining minced garlic to the skillet and cook for 1 minute until aromatic, being careful not to burn it.

5. 5

   Add the fresh spinach in batches, stirring constantly, until it wilts completely—about 3-4 minutes total. Pour in the vegetable broth and cook for another 1-2 minutes until the liquid slightly reduces.

   Tip: The broth adds moisture and flavor to the spinach without making it soggy.

6. 6

   Remove the roasted beans from the oven and transfer them to the skillet with the spinach. Stir gently to combine.

7. 7

   Squeeze the fresh lemon juice over the mixture and sprinkle with the lemon zest. Taste and adjust seasoning with additional salt and pepper as needed. Top with fresh parsley and red pepper flakes if desired.

   Tip: The lemon brightens all the flavors and adds a fresh, vibrant finish.