VegBox Recipes

Spinach And Beans

Sometimes spring isnít quite hot enough for salads and you crave something to warm you up. This recipe uses fresh, in-season spinach, lightly cooked with beans of your choice. It works well with butterbeans, cannelloni beans or even black-eyed beans or chick peas.


Serves 4

  • 200g butterbeans, cannelini or chickpeas, cooked
  • 2 tablespoons olive oil
  • 1 onion
  • 2 cloves garlic
  • 300g spinach leaves
  • salt & pepper to taste
  • ¼ teaspoon ground cumin seeds
  • ¼ teaspoon ground coriander seeds


  1. Peel the onion and chop finely. Peel and crush the garlic.

  2. Gently heat the oil in a pan and sauté the garlic and onion for about 8 minutes, until soft.

  3. Add the ground coriander and cumin and sauté for a further 2 minutes.

  4. Wash the spinach leave thoroughly, to remove any grit. Drain well.

  5. Add the beans to the onion mixture and heat for a couple of minutes, to heat through.

  6. Add the spinach to the pan. Cover and cook for 2 minutes until the spinach has wilted.

  7. Season with salt & pepper to taste.

Time From Cupboard-To-Table

Around 20 minutes

Notes & Variations on Spinach And Beans

Instead of the cumin and coriander, you could use ¼ teaspoon freshly grated nutmeg. Add this at the same time as the spinach. For a really warming dish, serve with mashed potato. Or you could try it as a lunchtime meal with toast or fried bread.


Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!

Subscribe now


Rate It!

Have you tried this recipe? Tell us what you think of it.


Find more recipes


Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge