This recipe totally came together by accident. But I’m sure glad it did! As per usual, I was rummaging around the fridge trying to figure out what to make for a quick dinner. I didn’t have any meat thawed or cooked, and I always have a few cans of beans in the cupboard. A vegetarian meal it is, I thought. I literally used what I had on hand in the fridge and it turned out so great, I’ve made it numerous times since.
In a recent cooking seminar I did for the school district, this is one of the dishes I demonstrated, as its just so easy to make on those nights you are starving and want something to eat in 10 minutes.
It doesn’t take a lot of ingredients to make something delicious, and I find using a couple of stronger flavors really makes the dish.
This quick white bean sauté is also super versatile, as you can switch up the type of beans and type of cheese, and even use different herbs. Kale would also be a great sub for the spinach.
I hope you give it a try for your next quick vegetarian meal!
- 1 14oz can white kidney beans (aka. cannellini beans)
- 1 cup cherry tomatoes
- ⅓ cup fresh parmesan cheese
- 1 Tbsp fresh rosemary, chopped
- 2 heaping handfuls of spinach
- Pepper, to taste
- In a large saute pan, heat over medium heat.
- Drain your beans and rinse well.
- Spray your pan with a little oil or cooking spray. Add in the beans, and let them cook so they start to go golden on one side.
- Then add the tomatoes, spinach & rosemary and let it cook together until the tomatoes start to pop and the spinach wilts down.
- Then add in the parmesan cheese and allow it to melt. If the mixture is too thick, add about ¼ cup of water. Season with pepper to taste, then serve!