Name: Italian White Beans
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 10 Servings
Cuisine: Italian

From the Cook

1/7

Warning0 allergens identified

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In a large stockpot or dutch oven, heat the olive oil over medium heat.

Add the garlic cloves and cook for 1 minute until fragrant.

Stir in the crushed tomatoes, Italian seasoning, crushed red pepper flakes and salt, followed by the beans.

Cook for 8 minutes until completely hot throughout the dish, then add the baby spinach and cook until wilted, about 4-5 minutes.

If desired, stir in butter for some richness before seasoning to taste with grated Parmesan cheese.

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My Notes

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Drain and Rinse Canned Beans 💧
Always drain and rinse canned white beans thoroughly under cold water to remove excess sodium and starch, resulting in a cleaner flavor and better texture.
Build Flavor with Garlic Oil 🧄
Infuse your olive oil by gently heating minced garlic in it for 1-2 minutes before adding other ingredients to create a deeply aromatic base that elevates the entire dish.
Add Spinach at the End 🍃
Fold in baby spinach during the final minute of cooking to preserve its vibrant color, delicate texture, and nutritional value rather than wilting it throughout the cooking process.
Finish with Cold Butter 🧈
Remove the pan from heat and whisk in cold butter (emulsifying technique) at the very end to create a silky, luxurious sauce that coats the beans beautifully.
Red Pepper Flakes Timing ⏱️
Toast red pepper flakes in the hot oil for just 30 seconds before adding liquids to activate and bloom their heat and flavor, preventing a raw, bitter taste.