Spanish Spinach and White Beans | Heart-Healthy & Packed with Goodness

These Spanish Spinach and White Beans, known as Espinacas con Alubias Blancas, are filled with flavors, super easy to make and done in under 30 minutes. Serve them as a tapas appetizer or even as a side dish, next to some grilled fish.

To make this recipe, I used fresh bagged spinach. As you know, I love this stuff because it’s pre-cleaned and affordable. However, you can also use frozen spinach. Just make sure to fully thaw out beforehand and pat completely dry.

For the white beans, I used canned white beans. You can also use the dried ones if you like. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.

TIPS & TRICKS to Make this Recipe: You can serve this dish warm or at room temperature. It will hold for up to 3 to 4 days in the fridge.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make Spanish Spinach and White Beans

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Spanish Spinach and White Beans | Espinacas con Alubias Blancas

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 240 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 small onion
• 6 cloves garlic
• 1 tbsp sherry vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp ground cumin 1.50 grams
• 4 tomatoes
• 10 oz fresh bagged spinach 300 grams
• 1 can white beans 15.5 oz / 440 grams
• sea salt & black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. In the meantime, finely chop the onion, thinly slice the garlic and finely grate the tomatoes

3. Add the onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the grated tomatoes and a pinch of sea salt, mix together and then simmer

4. While the grated tomato is simmering, roughly chop the spinach

5. Once the grated tomato has slightly thickened, about 5 to 6 minutes, start adding in the spinach and mixing it with the rest of the ingredients so it easily wilts, add in batches so the spinach doesn't overflow out of the pan

6. Once all the spinach has been added and it's lightly wilted, add in the canned white beans (drained and rinsed beforehand) and season everything with sea salt & black pepper, gently mix together until well mixed

7. Transfer into shallow bowls, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe (25% OFF your order if you purchase through this link)

Nutrition Facts

Spanish Spinach and White Beans | Espinacas con Alubias Blancas

Amount Per Serving

Calories 240 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 70mg3%

Potassium 1241mg35%

Carbohydrates 34g11%

Fiber 9g38%

Sugar 5g6%

Protein 12g24%

Vitamin A 7920IU158%

Vitamin C 39mg47%

Calcium 176mg18%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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