Spicy Beans & Greens
With the access we have to such amazing purveyors here in Central and Northern California, we eat pretty seasonally in my household and are farmer’s market regulars. As the air cools and the variety of produce dwindles to roots and leaves, I frequently turn to dishes like stews, soups, and pastas to cozy up our fall and winter market finds. Adding heat and citrus juice have always been my go-to ingredients to brighten up a wintery dish so when the craving hit for a warm bowl of beans, I knew lemons and Calabrian chili paste were exactly what we needed to brighten up a creamy can of butter beans.
Give this dish a try for your next cozy night in but don’t be afraid to experiment with other greens! Collards, chard, and Brussel sprouts are always in abundance out here in the winter and would be a delicious swap for the spinach.
Let’s talk about canned beans
I don’t know how this happened but I found myself surrounded by bean connoisseurs who don’t respect canned beans. There are so many overnight dried bean soakers in my life and listen y’all, I don’t have the brain power for that. I rarely plan my meals more than a couple hours ahead so I’d like to just say once and for all: justice for the canned beans. Under two bucks and no prep? Please and thank you. The nice dried beans have a place, but this is an in a pinch kind of quick bite.
Hot tips for your Spicy Beans & Greens
Texturally, this dish is pretty one dimensional so I highly recommend picking up a loaf of crusty bread and crisping it up in a bit of butter. There’s nothing quite like dunking buttery toast into stew.
If you want to bulk up this a little more, I love serving this alongside whole sausage links for a little bangers and beans vibe. German style or Italian style would go great here and a little Pinot Grigio would really complete the meal.
Spicy Beans & Greens
Lean into the chilly weather with a cozy bowl of these spicy butter beans with spinach. This dish combines creamy butter beans, spicy Calabrian chili paste, and fresh lemon juice for some freshness in the dead of winter. Easy to make and bursting with flavor, it's a must-try for your next cozy night in.
Ingredients
- 1 tablespoon butter
- 1 shallot
- 2 garlic clove
- 2-3 teaspoon Calabrian chili paste
- 1 14oz can butter beans (and their juices)
- ½ cup veggie stock
- ½ teaspoon salt
- 2 cups fresh spinach
- 1 lemon
- 2 tablespoons parsley
- Fresh cracked pepper
- Flake salt
- Crusty bread
Instructions
- Do some prep: dice up 1 shallot, thinly slice 2 garlic cloves, zest 1 lemon then cut it in half, and finely chop up 2 tablespoons of parsley.
- Heat a medium sized skillet over medium heat and melt 1 tablespoon of butter. Add in the diced shallot with a pinch of salt and sauté until soft and golden, about 5 minutes.
- Add the sliced garlic and sauté until fragrant, about one minute. Add 2-3 teaspoons of Calabrian chili paste (depending on your spice tolerance), stir to coat the aromatics, and sauté for about a minute.
- Add 1 can of butter beans with their liquid and ½ cup of veggie stock. Bring to a simmer and cook for about 10 minutes, until the liquid has thickened.
- Turn off the heat, add 2 cups spinach, the zest and juice of the lemon, the chopped parsley, and a few cranks of fresh cracked pepper. Taste for salt.
- Serve in a bowl with a drizzle of olive oil, flake salt to finish, and crusty bread for dipping!
