Spinach and Beans

Spinach and Beans - A Teaspoon of Happiness

When I was a kid, my favorite vegetable was spinach. Yes, that’s right. I loved spinach as a kid – still do. I guess you could say I’m a regular Popeye (except that I’m a girl and I don’t eat spinach from a can…do they even make canned spinach?). I still love spinach today, and I eat it any chance I get – especially fresh spinach.

Sometimes I have days where I just need to eat something healthy, and lately I’ve been feeling that way a lot. So when I’m craving something yummy and healthy, spinach and beans is one of my favorite things to make. You can have it as a side or eat the whole recipe as a full meal.


Spinach and Beans

  • Author: Melissa Belanger
  • Prep Time: 2 minutes
  • Cook Time: 15 minutes
  • Total Time: 17 minutes
  • Yield: 4


  • 1-pound bag of fresh spinach leaves
  • 1/2 14-oz can kidney beans, drained and rinsed
  • 1 teaspoon olive oil
  • 1 clove garlic minced
  • 1/4 teaspoon crushed red pepper flakes
  • Parmesan cheese, for serving


  1. In a large skillet *affiliate link or stockpot, heat olive oil over medium-high.
  2. Add garlic and crushed red pepper and sauté until fragrant – about 30 seconds.
  3. Add spinach to skillet, stirring and cooking until wilted.
  4. Add beans and continue cooking until beans are heated through.
  5. Serve with parmesan cheese.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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