Beans And Greens

A few weeks ago my sister texted me asking for recipes using garbanzo beans and black-eyed peas. I gave her a few suggestions for garbanzo bean recipes (just type in garbanzo beans or chickpeas in the search bar to the right if you want/need those recipes). But told her I didn’t usually cook black-eyed peas… I might put them in a soup or mixed bean ‘something’ but wasn’t really fond of them, so don’t add them to recipes very often. She replied she didn’t like black-eyed peas either but wanted to cook something with them because she was trying to use up pantry items to avoid going to the grocery store. 

So taking a lesson from that conversation I realized I have a lot of items in my pantry I could use to create recipes and should! So today’s post is all about beans and greens. I used cannellini beans but you could use white beans or your favorite variety. It’s a simple recipe and pairs well with any type of meal, vegetarian, or meat, chicken, or fish. 


Warm spices in a scant bit of olive oil.

Spinach and cannellini beans ready to go.

Add spinach and beans to spices in skillet.

Almost ready to eat.

Topped with toasted pine nuts. Oh yeah!


Serves 4

Beans and Greens

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  • 1 15 oz can cannelloni beans (or substitute your favorite)
  • 4 cups baby spinach
  • 1 large clove garlic, thinly sliced
  • 2 tablespoons pine nuts, toasted
  • 1 1/2 teaspoons fresh thyme leaves
  • Pinch red pepper flakes
  • Kosher salt
  • Pinch of pepper
  • Grated Parmesan cheese for topping
  • 1 tablespoon olive oil
  • Zest of 1/4 lemon


  1. Zest lemon either by using a zester tool or peeling 3 pieces of skin off lemon and cutting into thin pieces.
  2. Heat oil in a large skillet on medium. Add lemon zest, garlic, thyme and pepper flakes. Stir and cook until garlic is light golden in color (about 2 minutes).
  3. Start adding spinach in batches until slightly wilted (about 1-2 minutes) and season with salt.
  4. Reduce heat to medium-low and add in beans. Cook until beans are heated through and spinach is tender. Season with pepper and more salt if needed. Sprinkle grated Parmesan and toasted pine nuts before dishing up.
  5. Serve beans and greens as a side dish, over risotto or polenta, with pasta, or as a stand-alone vegetarian meal.


!Methods of toasting pine nuts1. Toast pine nuts in oven at 350 degrees for a couple of minutes. 2. Toast pine nuts in a skillet on the oven at low-medium heat for a couple of minutes. Caution: pine nuts toast quickly so watch them carefully as they cook so they don't burn.


Calories: 467 cal
Carbohydrates: 81 g
Fat: 8 g
Sodium: 88 g
Cholesterol: 1 g
Protein: 16 g
Fiber: 4 g

2 thoughts on “Beans And Greens”

  1. The Beans and Grteens were excellent! According to my husband they were "Company Worthy".

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