Meals / 25 min
Lemony white bean herb bowl
A warm white bean bowl with lemony greens, cherry tomatoes, toasted breadcrumbs and feta.
- Prep
- 10 min
- Total
- 25 min
- Serves
- 2 bowls
Creamy beans, wilted greens and crisp breadcrumbs make a complete-feeling bowl from everyday ingredients. Lemon and feta keep the skillet bright enough for a weeknight.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, thinly sliced
- 1 can (15 ounces) cannellini beans, rinsed
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- ½ teaspoon dried oregano
- Juice and zest of ½ lemon
- ¼ teaspoon sea salt
- ¼ cup crumbled feta
- ¼ cup toasted breadcrumbs
Method
- 1. Warm the olive oil in a wide skillet over medium heat. Add garlic and cook for 30 seconds.
- 2. Add beans, tomatoes, oregano and salt. Cook for 5 minutes, stirring until the tomatoes soften.
- 3. Fold in spinach and lemon zest and cook until wilted, about 2 minutes.
- 4. Spoon into bowls, squeeze over lemon juice, and finish with feta and breadcrumbs.
Estimated nutrition
- calories
- 385 calories
- fat
- 14 g fat
- carbohydrate
- 49 g carbohydrates
- protein
- 19 g protein
- fiber
- 13 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use chickpeas or butter beans instead of cannellini beans.
- Kale can replace spinach; add 2 extra minutes of cooking.
- Use toasted seeds instead of breadcrumbs for crunch.
Good to know
Dry the rinsed beans well so they warm and season instead of making the skillet watery.
Questions, answered.
Can I make this ahead?
Cook the bean mixture up to three days ahead and reheat gently; add feta and breadcrumbs just before eating.
What should I serve with it?
Warm pita, crusty bread or a simple cucumber salad all work well alongside the beans.