These Creamy 15-Minute Beans Taste Like Pizza
Prep
5 mins
Cook
10 mins
Servings
4
Difficulty
Easy
You're going to love this one because it comes together in just fifteen minutes, and honestly, it tastes way better than it should for something so simple. I've been making creamy beans like this for weeknight dinners because they're ridiculously affordable and packed with fiber and plant based protein. The secret is loading them up with garlic and fresh lemon juice so they get this savory, almost pizza like flavor that has everyone asking for seconds. Serve them with crusty bread for scooping and you've got yourself a satisfying meal that feels indulgent but is actually really good for you.
Ella x
Ingredients
- 2 tablespoonsextra virgin olive oil
- 4 mediumgarlic cloves
- 11(10-ounce) container cherry tomatoes)
- 1 teaspoonsalt(plus more to taste)
- 12(15-ounce) cans cannellini or great northern beans)
- 2 tablespoonswater
- 13 packed cups(2 1/2 ounces) baby spinach)
- 12 to 3 teaspoons lemon juice
- 1 teaspoonblack pepper
- 1crusty bread(for serving, optional)
Detail level
Instructions
- 1
Heat the oil in a large high-sided skillet or Dutch oven over medium heat. Add the garlic and break it up with a spatula. Add the tomatoes and salt and stir to combine. Cover tightly with a lid, and cook until the tomatoes have collapsed and released their juices, 3 to 5 minutes.
- 2
Stir the beans and water into the tomato mixture. Cover and simmer until the beans are warmed through, 2 to 3 minutes.
- 3
Add the spinach to the beans a big handful at a time, stirring and allowing each addition to wilt before adding more. Turn the heat off and add the lemon juice and pepper. Add more salt if needed. Serve hot. Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stove. Love the recipe? Leave us stars and a comment below!
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