Spanish white beans with spinach and sun-dried tomatoes

Spanish white beans with spinach and sun-dried tomatoes combine the robust flavors of sun-dried tomatoes with earthy spinach and creamy white beans. This hearty dish is easy to prepare and perfect for a quick weeknight dinner or a satisfying side.

04 Dec 2025
Cook time 15 min
Prep time 5 min

Ingredients:

2 packages frozen spinach
1 cup water
1/2 tsp paprika
1/2 cup sun-dried tomatoes
4 cups white beans
4 garlic cloves
2 cups onion
6 tbsp olive oil

Spanish white beans with spinach and sun-dried tomatoes is a flavorful and nutritious dish that's easy to prepare. Combining the robust flavors of sun-dried tomatoes with the earthiness of spinach and the creaminess of white beans, this recipe is both hearty and wholesome. It's perfect for a quick weeknight dinner or a satisfying side dish.

Instructions:

1. Prepare the Ingredients:
- Defrost the frozen spinach and squeeze out any excess water. Set aside.
- Chop the sun-dried tomatoes into small pieces.
- Mince the garlic cloves.
- Finely chop the onions.

2. Sauté the Onions and Garlic:
- In a large skillet or sauté pan, heat 4 tablespoons of olive oil over medium heat.
- Add the chopped onions to the pan and sauté until they become soft and translucent, about 5-7 minutes.
- Add the minced garlic to the onions and sauté for an additional 1-2 minutes, until the garlic is fragrant but not browned.

3. Add the Spinach:
- Stir in the defrosted spinach and cook until it is heated through and well combined with the onions and garlic, about 3-4 minutes.

4. Incorporate the Sun-Dried Tomatoes and Paprika:
- Add the chopped sun-dried tomatoes and 1/2 teaspoon of paprika to the spinach mixture. Stir to combine, and let it cook for another 2-3 minutes.

5. Add the Beans:
- Add the drained and rinsed white beans to the pan. Pour in 1 cup of water.
- Stir everything together gently, being careful not to mash the beans.

6. Simmer:
- Increase the heat to bring the mixture to a simmer.
- Once it starts to simmer, reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally, until the flavors meld together and the dish thickens slightly. If the mixture seems too dry, you can add a bit more water as needed.

7. Final Touch:
- Drizzle the remaining 2 tablespoons of olive oil over the dish and stir gently to combine.

8. Serve:
- Remove the pan from the heat and let it cool slightly before serving.
- Serve the Spanish white beans with spinach and sun-dried tomatoes warm, accompanied by crusty bread or rice if desired.

This Spanish white beans with spinach and sun-dried tomatoes recipe is incredibly versatile and can be enjoyed as a main dish or a hearty side. It offers a vibrant mix of flavors and textures that's sure to please a variety of palates. Plus, it's packed with nutrients, making it a delicious and healthy choice for any meal.

Spanish white beans with spinach and sun-dried tomatoes FAQ:

What size pan should I use for this recipe?

A large skillet or sauté pan is recommended for this recipe to accommodate the ingredients and allow for even cooking.

How can I store leftovers of this dish?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over low heat or in the microwave.

Can I substitute fresh spinach for frozen spinach?

Yes, you can use fresh spinach instead of frozen. You'll need about 6-8 cups of fresh spinach, and it should be added later in the cooking process, cooking just until wilted.

What type of white beans can I use?

You can use canned or dried white beans such as cannellini or navy beans. If using dried beans, make sure to soak and cook them beforehand.

How do I know when the dish is done cooking?

The dish is done when it has thickened slightly, and the beans are heated through and well combined with the other ingredients, usually around 10-15 minutes of simmering.

Cooking Tips:

- For a richer flavor, you can use fresh spinach instead of frozen. Simply sauté it until wilted before adding it to the dish.

- Soak the sun-dried tomatoes in warm water for about 10 minutes before using to soften them and enhance their flavor.

- If you prefer a bit of heat, consider adding a pinch of red pepper flakes along with the paprika.

- To save time, you can use canned white beans. Just be sure to rinse and drain them well.

- This dish pairs well with crusty bread to soak up the delicious sauce.

Nutrition Facts

6 Servings
Calories 310kcal
Protein 22g
Carbohydrates 60g
Fiber 16g
Sugar 8g
Fat 16g

Spanish white beans with spinach and sun-dried tomatoes