Lemon Oregano White Bean Skillet with Garlic and Spinach

Canned cannellini beans simmer with onion, garlic, and oregano, then finish with lemon and spinach. It's a quick one-pan dinner for 4.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 68

4 tbsp extra virgin olive oil (60 ml); divided, 3 tbsp for cooking and 1 tbsp to finish
1 yellow onion medium (about 150 g); finely chopped
4 cloves garlic minced
2 tsp dried oregano
1/4 tsp red pepper flakes optional
1 tbsp tomato paste
2 cans cannellini beans (400 g / 14 oz each); drained and rinsed
240 ml vegetable broth / 1 cup
1 lemon large; zest of the whole lemon plus 3 tbsp juice
100 g baby spinach (about 4 packed cups)
2 tbsp fresh parsley chopped
1/2 tsp fine salt plus more to taste
1/4 tsp black pepper

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.