Frijoles Cannellini con Espinacas

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant cannellini beans with spinach dish is a wonderful example of simple, Mediterranean-style cooking. By simmering dried beans with aromatics like sage and whole garlic, you create a rich, creamy texture and a deeply flavoured broth that shop-bought tins simply cannot match. The addition of fresh, mature spinach and a bright hit of lemon zest elevates the pulses into a sophisticated, soul-warming meal that reflects the best of plant-based eating.

As a versatile vegan main or a substantial side dish, this recipe is perfect for those seeking a protein-rich, heart-healthy option. You can even prepare the beans up to three days in advance, making it an excellent choice for midweek meal prep. Serve it in shallow bowls with a generous glug of high-quality olive oil and some crusty sourdough bread to mop up the savoury juices.

Ingredients for Cannellini Beans With Spinach

350ml dried cannellini (white kidney) beans, soaked overnight, drained
1 cabeza de ajo, cortada por la mitad transversalmente
plus 2 garlic cloves, crushed
3 sage leaves
90ml olive oil, divided, plus more for serving
Sal kosher
1/2 cucharadita de hojuelas de pimiento rojo triturado
2 bunches mature spinach, trimmed
1 cucharada de ralladura de limón finamente rallada
2 cucharadas de jugo de limón fresco

How to make Cannellini Beans With Spinach

Bring beans, head of garlic, sage, 45ml oil, and 1450ml water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35–45 minutes. Let cool.

Heat 3 tablespoons oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt.

Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and 60ml bean cooking liquid and toss, adding more cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don’t cook too long or beans will get mushy). Taste and season with salt. Serve drizzled with oil.

Beans can be cooked 3 days ahead. Keep in cooking liquid; cover and chill.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.