Easy creamy spinach and beans skillet
A creamy spinach and beans skillet made with navy beans, cheese, and garlic.
Ingredients
- 4 tablespoons unsalted butter
- 1 large shallot minced
- Kosher salt
- Freshly ground black pepper
- 4 cloves garlic minced
- 1 10-ounce container baby spinach
- 8 ounces dill Havarti cheese shredded
- 1/2 cup heavy cream
- 2 15.5-ounce cans navy beans, drained and rinsed
- Zest of 1 lemon
- Toasted crusty bread for serving
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the minced shallot, a pinch of salt, and black pepper. Cook until soft and translucent, about 4 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add spinach in batches, stirring until each addition wilts before adding more.
- Once all spinach is wilted, stir in the shredded cheese, heavy cream, salt, and pepper.
- Bring to a gentle simmer and cook until the cheese melts into a smooth sauce.
- Add the navy beans and lemon zest, stirring well to combine.
- Simmer for 1–2 minutes until the beans are heated through.
- Taste and adjust seasoning as needed.
- Serve the creamy spinach and beans skillet hot with toasted crusty bread.
Notes
- Serve with crusty bread, rice, or even pasta.
- A squeeze of lemon juice at the end enhances freshness.
- You can turn this into a dip by reducing the beans slightly.