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Recipe: White Beans with Spinach, or alubias con espinacas


This recipe is my take on this one for spinach with chickpeas from Smitten Kitchen. They claim that things sound better when named in Spanish, and knowing this to be absolutely true my white beans with spinach were quickly turned into alubias con espinacas, making the recipe sound all the more attractive. Then I popped a soft-boiled egg on top and it was perfection.

The great folks over at Smitten Kitchen use fresh spinach and dried chickpeas, but for me it was canned white beans and frozen spinach. It worked beautifully, too.

Ingredients (2 portions)

  • 1 can of white beans, drained and rinsed
  • frozen spinach (I used about two handful of the portionable stuff)
  • 2 eggs
  • 100ml passata
  • 1 tsp tomato purée
  • olive oil
  • 1 dried small chile
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp (smoked) paprika
  • 1 tbsp red wine vinegar
  • fresh lemon juice to taste
  • salt and pepper

Heat the olive oil in a saucepan. Add the minced garlic, chile, paprika and cumin, stir well and cook until the garlic is golden. Add the beans and stir to coat them evenly with the spices. Add the passata, tomato purée, vinegar, and the spinach. Cook until the spinach is fully defrosted. Season with salt, pepper, and lemon juice to taste. While the beans and spinach are cooking away, boil the egg for five minutes. Plop the beans and spinach onto two soup plates and crack the soft-boiled eggs on top. Enjoy with some toasted bread.


Author: bettinathenomad

Nomad. International Relations geek. Reader. Feminist. Swimmer. Boulderer. Runner. Hiker. Not necessarily in that order.

4 thoughts on “Recipe: White Beans with Spinach, or alubias con espinacas

  1. Sounds delicious – definitely going to try it sometime 😀

  2. yummmm! trying it out this week, must get the red wine vinegar =) thanks for sharing!

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