White Beans and Spinach – The Stingy Vegan

Whip up a nourishing bowl of White Beans and Spinach — a simple yet satisfying dish that’s packed with plant-based protein, fiber, and flavor. Perfect as a light lunch, quick dinner, or side dish, this recipe is as comforting as it is nutritious. Great for busy weeknights and easy to customize with herbs or a splash of lemon!

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Does spinach go well with beans?

Greens and beans is a classic combination that’s super healthy and great for your gut!

Hearty enough to be a main dish served with crusty bread or toast, greens and beans is also a great side dish for a barbecue or to serve alongside your favorite plant-based protein.

Any type of bean and any type of green work great together: kale, Swiss chard, collard greens, cabbage, or humble spinach.

Spinach and beans are both rather neutral in flavor, making them easy to dress up with your favorite herbs and seasonings.

Garlic white beans and spinach is a classic combo, a bit of spice in the form of red pepper flakes and a touch of citrus with a squeeze of lemon juice are all great additions.

Creamy white beans

This white beans and spinach recipe was created from the need to use up an open can of beans and a leftover third of a bag of spinach.

I also had some vegan cream cheese open so I added a couple tablespoons of that to make these delicious creamy white beans.

I have found vegan cream cheese to be a very versatile product as both a cream and ricotta replacement in recipes such as these vegan stuffed shells and this vegan spinach pie.

If you don’t have vegan cream cheese, there are other ways to make creamy white beans: vegan cream such as Oatly, sour cream, cashew cream or plant-based milk thickened with flour.

Additionally, a grating of vegan Parmesan over top would be a great umami addition.

Ingredients

The ingredients for these white beans and spinach are super simple and economical!

Beans: Canned white beans such as cannellini beans, great northern beans or navy beans all work in this recipe. To make it even cheaper, cook your beans from dry. Note that cooked beans can be frozen so cook a big batch and save the leftovers for another day.

Spinach: I used fresh chopped spinach because that’s what I had. You can also substitute frozen spinach for an even cheaper option.

Garlic and onion: Form the flavor base of this recipe and garlicky beans are delicious!

Red chili flakes: A little bit of spice adds a nice touch to these beans. A quarter teaspoon adds just a bit of heat but feel free to adjust up or down according to your spice tolerance.

Cream cheese: I found some cheap vegan cream cheese at Aldi. Use your favorite brand. You could also use the vegan Boursin which has some herbs added to it and would be delicious in these beans.

Water: I use water to make the creamy sauce but you could also use vegetable stock.

Oil, salt and pepper: A touch of olive oil to fry the aromatics and salt and pepper to season.

How to make white beans and spinach

White beans and spinach is a quick and easy recipe that’s ready in just 10 minutes. Great for a quick lunch or weeknight dinner.

Prep: Peel and dice one medium onion and two cloves of garlic.

Drain the beans and rinse them under cool water.

If needed, chop up your spinach and measure it out to two packed cups.

Fry: Heat a couple tablespoons of olive oil in a large saucepan over medium heat.

Fry the onion until soft and transparent then add the garlic and red pepper flakes. fry until soft – another 30 seconds or so.

Simmer: Add the beans and water. Allow to come to simmer to heat the beans then add the cream cheese and stir to melt then add the chopped spinach.

Cook until the spinach is wilted and the beans are heated through.

Season with salt and black pepper and serve hot while it’s still nice and creamy!

Variations and substitutions

Greens: I use spinach but other greens will work too: Swiss chard, collards, kale, cabbage. For the sturdier greens you may need to add more water as the cooking time is a bit longer than spinach. 

Seasonings: I think these white beans and spinach would be great topped with bacon bits (most bacon bits are accidentally vegan but always read the ingredients). Any herb will go well with creamy beans: basil, thyme, oregano, parsley, chives, cilantro, for example. Some vegan Parmesan cheese grated over top for an umami kick.

Cream cheese: I use plain vegan cream cheese but the plant-based Boursin with herbs would be delicious too.

Veggies: Chopped sun dried tomatoes are a popular addition to similar recipes. Roasted red peppers, artichoke hearts, diced carrot, sautéed mushrooms, or other veggies can be added.

Make ahead and storage tips

This white beans and spinach recipe keeps well in an airtight container in the fridge for up to 4 days.

Reheat in the microwave or in a small pot on the stovetop.

If it’s lost some of its creaminess, add a tablespoon or two of water while reheating.

You can freeze this recipe in a freezer-safe container for up to 3 months.

What goes with white beans and spinach?

Serve white beans and spinach as a hearty vegan main dish along with some crusty bread or toast to scoop everything up.

You can also serve beans and greens as a side dish to your favorite plant-based protein such as a vegan patty or cutlet, seitan, tempeh, vegan sausage or burger, etc.

Add a side salad, a baked potato, or bring this along to a barbecue or potluck.

You can also cook up some pasta and toss it into the beans and spinach for a quick protein-packed pasta sauce.