Vegan White Beans With Spinach And Tomatoes Recipe

About this recipe

A hearty and flavorful vegan dish featuring tender cannellini beans, fresh spinach, and juicy grape tomatoes, seasoned with rosemary and cooked to perfection. Ideal for a satisfying dinner.

Ingredients

• 250 g Spinach - Chopped
• 10 g Fresh Rosemary
• 1 kg Onion (Pyaz)
• 200 g Cherry Tomatoes
• 5Ltr Vittorio Pomace Olive Oil
• 80 g Keya Foods Grinder Rock Salt Black Pepper
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. 1. Heat a large deep nonstick skillet over high heat. Add 10 ounces of fresh spinach leaves to the dry skillet and toss until just wilted, about 3 minutes. Transfer to a strainer set over a bowl to drain excess liquid.
2. 2. Heat 2 tablespoons of olive oil in the same skillet over medium-high heat. Add 1 cup of finely chopped onion and sauté for 5 minutes until softened.
3. 3. Reduce the heat to medium and add 24 halved cherry tomatoes along with 2 teaspoons of chopped fresh rosemary. Sauté for 1 minute, then add 1 teaspoon of Namakwali Authentic Mix Seasoning Flavoured Salt. Cover and cook until the tomatoes soften, stirring occasionally, about 4 minutes.
4. 4. Remove the skillet from heat and use the back of a wooden spoon or spatula to crush the softened tomatoes. Stir in 1 cup of chopped spinach and 1 tablespoon of olive oil. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered until the juices thicken, about 15 minutes.
5. 5. Stir the wilted spinach into the mixture and season with salt and pepper to taste. Serve warm as a hearty vegan dinner.