Beans with spinach in Spanish
6 servings
30 minutes
Spanish beans with spinach is a simple yet incredibly tasty dish that reflects the warmth and aroma of Spanish cuisine. It features tender cannellini beans combined with juicy spinach, sweet sun-dried tomatoes, and spicy smoked paprika. This dish has rustic roots and was prepared by Spanish families to utilize seasonal vegetables for a nourishing dinner. It boasts a rich, slightly sweet flavor with smoky notes that add depth. Garlic and onion give the dish its characteristic aroma, while olive oil makes it even more velvety. Beans with spinach are perfect as a main dish or side, pairing wonderfully with crusty bread and a glass of red wine for a cozy Spanish evening.
1
Chop the tomatoes, dice the onion fairly coarsely, sauté the vegetables in vegetable oil seasoned with salt and pepper (half a teaspoon each). Cook, stirring, until the onion turns brown, for six to eight minutes.
- Sun-dried tomatoes in oil: 80 g
- Onion: 300 g
- Vegetable oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
2
Add finely chopped garlic and sprinkle with sweet smoked paprika. For the next minute, stir the vegetables constantly.
- Garlic: 4 cloves
- Smoked paprika: 0.5 teaspoon
3
Drain the liquid from the bean cans, trim the spinach stems, add to the sautéed vegetables, add a cup of water, half a teaspoon of salt, stir, cover and cook for five minutes, stirring the vegetables a couple of times. If needed, season with salt and pepper and drizzle with remaining oil.
- Cannellini beans: 900 g
- Spinach: 600 g
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: 80 ml