Bean Creamed Spinach Recipes

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WHITE BEANS AND SPINACH

This skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years-because my children eat it happily! -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 7



White Beans and Spinach image

Steps:

  • Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

Nutrition Facts : Calories 116 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

2 tablespoons water
2 garlic cloves, minced
8 cups fresh spinach (about 6 ounces)
3/4 cup canned cannellini beans, rinsed and drained
1/8 teaspoon salt
Dash cayenne pepper
Dash ground nutmeg

EASIEST CREAMED SPINACH

Make and share this Easiest Creamed Spinach recipe from Food.com.

Provided by Barb G.

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4



Easiest Creamed Spinach image

Steps:

  • Thaw and cook spinach til most water is gone.
  • Add cream cheese.
  • Add garlic to taste (either fresh or powder).
  • Stir over medium heat until cream cheese is melted.
  • Put parmesan over the top.
  • Cover and set off the heat until cheese melts.
  • Serve.

10 ounces frozen chopped spinach
4 ounces cream cheese
garlic, to taste
parmesan cheese

BEAN-CREAMED SPINACH

Provided by Lorna Sass

Categories     Bean     Leafy Green     Side     Vegetarian     Dinner     Spinach     Legume     Vegan     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield makes 4 servings

Number Of Ingredients 10



Bean-creamed Spinach image

Steps:

  • Heat the oil in a medium saucepan. Sauté the onions for 1 minute, stirring frequently. Add the beans, spinach, water, stock powder, dill, and salt and bring to a boil over high heat. Cover and cook over medium heat for 5 minutes.
  • Break up the block of spinach with a fork and stir well. Cook until the spinach is tender, 3 to 5 minutes. Puree the mixture with an immersion blender (or transfer in small batches to a food processor or blender and puree until smooth).
  • If the creamed spinach seems too thick, thin slightly with lemon juice, which will sharpen the flavors, or with water. Season with pepper to taste. Depending upon the consistency, serve either in small bowls or on plates.

1 tablespoon olive oil
1 cup coarsely chopped onions
1 3/4 cups cooked navy or cannellini beans or 1 (15-ounce) can navy or cannellini beans, drained (rinsed if nonorganic)
1 (10-ounce) package frozen spinach
1 cup water
1 tablespoon instant vegetable stock powder
2 teaspoons dried dill or 1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt, or to taste
2 tablespoons freshly squeezed lemon juice (optional)
Freshly ground black pepper to taste

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