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Lemon oregano white bean skillet is a one-pan meal of canned cannellini beans simmered with onion, garlic, and dried oregano, then finished with lemon and spinach. It takes about 30 minutes from start to finish.
The beans turn soft and creamy, and the broth thickens into a light sauce. The lemon keeps it fresh, and the oregano adds a warm, herby flavor.
I made this with pantry ingredients in mind. It’s Mediterranean-inspired rather than a traditional recipe, so feel free to change it based on what you have.
Serve it with crusty bread, over rice, or next to roasted vegetables. You do not need anything special for this recipe.
Why You’ll Love This Recipe
- Uses canned beans and pantry staples you likely have
- Ready in 30 minutes with one skillet to wash
- Mashing some beans makes a creamy sauce without cream
- Vegan, and easy to double for lunches
Ingredient Notes
- cannellini beans: Great northern beans or butter beans work too. Rinse them well to remove the starchy canning liquid and some of the salt.
- lemon: Use fresh lemon. Zest it before you juice it, and add the juice off the heat so the flavor stays bright.
- dried oregano: Rub it between your fingers as you add it to wake up the flavor. If you only have fresh oregano, use 2 tbsp chopped leaves and add them with the spinach.
- vegetable broth: Low-sodium broth gives you more control over the salt. Water with an extra pinch of salt works if you have no broth.
- baby spinach: Chopped kale is a good swap, but it needs 4 to 5 minutes longer to turn tender.
Lemon Oregano White Bean Skillet with Garlic and Spinach
Ingredients
Method
- Heat 3 tbsp of the olive oil in a 30 cm / 12-inch deep skillet over medium heat. Add the onion and 1/2 tsp salt, and cook for 6 to 7 minutes, stirring now and then, until soft and translucent but not browned.
- Lower the heat to medium-low. Add the garlic, oregano, red pepper flakes, and tomato paste, and stir for 1 minute until fragrant. If the garlic turns brown it will taste bitter, so pull the pan off the heat for a few seconds if it's cooking too fast.
- Add the beans, broth, and lemon zest. Bring to a gentle simmer and cook uncovered for 10 to 12 minutes. After about 5 minutes, mash roughly a quarter of the beans against the side of the pan with the back of a spoon. It's ready when the liquid has thickened and a spoon dragged across the bottom leaves a clear trail for a second.
- Stir in the spinach and cook for 1 to 2 minutes until wilted. Take the pan off the heat, then add the lemon juice, parsley, black pepper, and the remaining 1 tbsp olive oil. Taste, and add more salt or lemon if needed.
Notes
- Rinse canned beans well and let them drain for a minute.
- Keep the heat at medium or lower so the garlic never browns.
- Add the lemon juice off the heat for the brightest flavor.
- Mash about a quarter of the beans to get a creamy sauce.
Tips for Success
- Rinse the canned beans under cold water and let them drain for a minute so the sauce doesn’t turn gluey or overly salty.
- Mash about a quarter of the beans against the side of the skillet to thicken the sauce without adding flour or cream.
- Add the lemon juice after you turn off the heat so it stays bright instead of tasting dull and flat.
- Taste before adding extra salt, since canned beans and store-bought broth already carry plenty of it.
- Use a 30 cm / 12-inch skillet with tall sides so the beans sit in an even layer and the broth thickens on time.
Variations
- Crumble 60 g of feta over the top just before serving for a salty, creamy contrast to the lemon.
- Swap the spinach for chopped kale and simmer it for 4 to 5 minutes more, until the leaves are tender.
- Use chickpeas or butter beans in place of cannellini, keeping the same amount and the same cooking time.
Storage and Reheating
Lemon oregano white bean skillet keeps in an airtight container in the fridge for 3 to 4 days. The beans soak up liquid as they sit, so the sauce is thicker the next day.
To reheat, warm it in a skillet over medium-low heat for 5 minutes with 2 tbsp of water, stirring often. You can also microwave a bowl for 2 minutes, stirring halfway through. Add a squeeze of lemon at the end, since the flavor fades overnight.
You can freeze it for up to 3 months. Cool it completely, thaw it in the fridge overnight, then reheat the same way. The spinach will be softer after freezing.
Serving Suggestions
Crusty bread is my favorite way to serve this, because it soaks up the lemony broth. Warm rice, orzo, or soft polenta work well too if you want a heartier plate.
For a fuller dinner, top each bowl with a fried egg or a spoonful of feta. A drizzle of olive oil and a pinch of red pepper flakes at the table add a little extra flavor.
It also goes well next to grilled lemon chicken skewers, baked fish, or roasted vegetables. You can serve it warm or at room temperature.
FAQ
Why is my lemon oregano white bean skillet watery?
A watery white bean skillet usually needs more time uncovered. Keep simmering over medium heat for 5 more minutes and mash another handful of beans against the pan, which thickens the broth quickly. The sauce is ready when you drag a spoon through it and the line stays open for a second.
Can I use dried beans instead of canned cannellini beans?
Yes, use about 200 g of dried cannellini beans, soaked overnight and simmered until tender. That gives roughly the same amount as two 400 g cans. Use up to 120 ml of the bean cooking liquid in place of part of the broth. Cooking dried beans adds about 45 to 60 minutes before you start the skillet.
Can I freeze lemon oregano white bean skillet?
Yes, it freezes well for up to 3 months in an airtight container. Cool it fully first, then thaw it overnight in the fridge. The spinach softens a little and the lemon flavor fades, so stir in a squeeze of fresh juice after reheating.
What goes well with lemon oregano white beans?
Crusty bread is the easiest match because it soaks up the lemony broth. Rice, orzo, or roasted vegetables also work, and a fried egg on top makes it more filling. Grilled chicken or baked fish goes well if you want more protein on the side.
Is this white bean skillet vegan and gluten free?
Yes, it’s vegan and gluten free as written when you use vegetable broth labeled gluten free. The beans, olive oil, and vegetables contain no animal products or gluten. Check the broth label, since some brands add wheat. Skip the optional feta to keep it vegan.
What is the difference between this white bean skillet and Greek gigantes plaki?
Gigantes plaki uses large butter beans baked in a thick tomato sauce, while this skillet uses cannellini beans simmered on the stove in a lemony broth. Mine has only 1 tbsp of tomato paste for depth and cooks in about 20 minutes, with no oven needed.