Vegan Lemon Garlic White Bean

# What you need:

→ Vegetables & Beans

01 - 2 tablespoons olive oil

02 - 1 medium yellow onion, finely chopped

03 - 4 garlic cloves, minced

04 - 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed

05 - 5 oz fresh baby spinach

06 - Zest and juice of 1 large lemon

→ Seasonings

07 - 1 teaspoon dried oregano

08 - 1/2 teaspoon crushed red pepper flakes, optional

09 - Salt and black pepper to taste

→ Finishing

10 - 2 tablespoons chopped fresh parsley

11 - Lemon wedges for serving

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent.

02 - Stir in the minced garlic and cook for 1 minute until fragrant.

03 - Add the drained white beans to the skillet. Season with dried oregano, red pepper flakes if using, salt, and black pepper. Cook for 2 to 3 minutes, stirring gently to coat the beans in the aromatics.

04 - Add the spinach and lemon zest to the skillet. Stir until the spinach wilts, approximately 2 to 3 minutes.

05 - Pour in the lemon juice and toss everything together. Cook for another minute to heat through.

06 - Remove from heat, sprinkle with fresh parsley, and serve immediately with lemon wedges.

# Expert tips:

01 -

It's faster than deciding what to order, and honestly tastes better than most takeout.
One pan means one cleanup, and somehow that makes everything taste sweeter.
You get protein and greens without feeling like you're eating virtue on a plate.

02 -

Don't skip rinsing those canned beans—the starchy liquid makes your sauce cloudy and muddy instead of silky and bright.
Lemon juice added at the end tastes alive; cooked down for minutes, it becomes muted and bitter, so timing is everything.

03 -