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Skillet white beans, tomato and spinach

White beans simmered in tomato sauce with spinach, served with garlic toast. A simple pantry dinner for four, with an estimated 25-minute total.

White beans in tomato sauce with wilted spinach and whole-grain toast
AI-generated illustration of the dish; serving appearance will vary.

Cooking instructions

  1. Wash the spinach. Peel and dice the onion. Peel both garlic cloves; mince one and keep the other whole for the toast.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring. Add the minced garlic and oregano; stir for 30 seconds.
  3. Add the crushed tomatoes and drained beans. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. Add a splash of water if the sauce becomes too thick.
  4. Stir in the spinach and cook for 2–3 minutes, until wilted and the beans are hot. Taste; add salt or pepper if you use them.
  5. Toast the bread. Cut the remaining garlic clove in half and rub the cut side lightly over the warm toast. Divide the beans and toast among four plates.

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