High-Protein High-Fiber White Beans Recipe With Spinach & Artichokes (20 Minutes, 7 Ingredients) High Fiber Recipes High Protein Recipes Side Dishes Lunch Dinner Vegetarian Gluten-free Salads

"Lately, I’m trying to be extra creative with less expensive (more affordable) foods. How can I create delicious meals or dishes for less money? You too?! I think it’s a necessity these days to keep our family budget in check without compromising health and flavor! So naturally, beans are always on the top of my list!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®.

"This recipe is truly so good! Satisfying with lots of tasty ingredients. I served this as a side dish alongside some grilled chicken thighs over the weekend and it was very well received so I hope you enjoy it at your house, too!" This easy, delicious high-fiber, high-protein recipe is vegetarian and gluten-free, too. Check out the health benefits of protein and the health benefits of fiber. 

To make this healthy white beans recipe you will need olive oil or avocado oil, fresh garlic, canned cannellini beans, canned artichoke hearts, fresh spinach, lemons for juicing, Parmesan cheese and optional crushed red pepper flakes for a little spice. Serve the healthy bean salad as a side dish with dinner or for lunch.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 2 tablespoons olive oil or avocado oil
• 5 cloves garlic, peeled and thinly sliced
• 30 ounces (2 cans) cannellini beans, drained and rinsed
• 16 ounces (1 jar) artichoke hearts, drained and chopped
• 6 cups roughly chopped fresh spinach
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup grated Parmesan or Pecorino Romano
• crushed red pepper flakes, to taste (optional)

Here's how to make it: 

1. Heat the oil in a large skillet over medium-high heat. Add in the garlic and sauté for 30 seconds, stirring continuously. Stir in the cannellini beans and season lightly with sea salt and pepper. Cook for 4 to 6 minutes. (Be sure to rinse the canned beans well and then drain.)
2. Add in the artichoke hearts, spinach and fresh lemon juice. Cook for 2 to 3 minutes or until the spinach is wilted.
3. Sprinkle everything with Parmesan cheese and enjoy immediately while hot. (The salad is great served cold, too.) Store the salad in an airtight container in the fridge.

Recipe and photo courtesy of Clean Food Crush®.

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