Garlic Butter Beans with Spinach | HEALTHY & Delicious 20 Minute Recipe
These Garlic Butter Beans with Spinach, known in Spain as Alubias de la Granja con Espinacas, are what healthy and delicious food is all about. We´re talking a ton of great flavors, heart-healthy ingredients and all done in just 20 minutes.
These beans can be served warm, at room temperature or even chilled. In Spain they´re typically enjoyed as a side dish, next to some grilled fish. But you can also serve them as a main course, next to a crunchy baguette for a fulfilling and nutritious meal.
For the spinach I used fresh bagged spinach. But you can also use the frozen stuff. Just thaw out beforehand and pat completely dry. For the butter beans I used jarred, which is the same thing as the canned ones. You can also use dried if you like. Just soak overnight and simmer the following day.
TIPS & TRICKS to Make this Recipe: I topped off the beans with a kiss of grated Manchego cheese that was aged for 6 months. But you can use whatever type of cheese you like. This dish will hold for up 4 to 5 days in the fridge.
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Watch the Video Below on How to Make Garlic Butter Beans with Spinach
Garlic Butter Beans with Spinach
- 2 tbsp extra virgin olive oil 30 ml
- 1 can butter beans 20 oz / 570 grams
- 8 cloves garlic
- 5 oz fresh bagged spinach 150 grams
- 1/2 tsp dried thyme .5 grams
- 1/4 tsp saffron threads .17 grams
- 1 cup vegetable broth 240 ml
- 1 oz Manchego cheese 28 grams
- 1 lemon
- pinch sea salt
- dash black pepper
Drain the beans into a fine sieve and rinse under water, roughly chop the cloves of garlic and roughly chop the spinach
Heat a large fry pan with a medium heat and add in the olive oil
After a couple of minutes add in the chopped garlic, mix continuously, after 1 minute and the garlic is fragrant, add in the thyme and saffron, quickly mix together, then add in the drained butter beans, broth and season with sea salt & black pepper, gently mix together and then simmer
After 5 to 10 minutes and the broth has reduced in half, start adding the chopped spinach and mixing it around that way it easily wilts, do this in batches so the spinach does not overflow out of the pan
Once all the spinach has been added and it´s lightly wilted, remove the pan from the heat
Transfer into serving dishes, topped off with a kiss of grated cheese and some lemon zest, enjoy!
Get the Saffron I used to make this Recipe
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