Lemon Spinach & White Bean Pot

Name: Lemon Spinach & White Bean Pot
Ingredients: 300 g cooked cannellini beans, drained and rinsed; 250 g potatoes, cut into 1 cm cubes; 250 g spinach, roughly chopped; 1 tsp ground coriander; 1 tbsp olive oil; 400 ml water; 2 tbsp lemon juice; 15 g fresh cilantro, chopped; 1/2 tsp salt

30 min · 9 ingredients

Cook

White beans and spinach simmered with small potato cubes, coriander, and lemon. Makes 2 servings.

protein: 18g
carbs: 63g
fats: 8g
calories: 395kcal

Steps

Warm oil in a saucepan over medium heat.
Add coriander and stir for 20 seconds.
Add potatoes, water, and salt.
Bring to a simmer, cover, and cook for 15–18 minutes, until potato cubes are tender.
Add beans and spinach.
Simmer uncovered for 5 minutes, stirring until spinach has wilted and the beans are hot.
Mash a few beans to thicken the liquid.
Stir in lemon juice and cilantro, and divide into two bowls.

Lemon Spinach & White Bean Pot

Ingredients

Steps

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