Tuscan White Beans with Crispy Garlic & Thyme
Ingredients
- 3 tablespoonolive oil
- 6 clovesgarlic
- 4 sprigsfresh thyme
- 2 15-ounce canscanned white beans
- 1 cupchicken broth
- 1 cupcherry tomatoes
- 2 cupspinach (fresh)
- 1 to tastesalt and black pepper
Prep
- 01
Smash 6 garlic cloves (unpeeled or peeled—your choice) with the flat of your knife.
- 02
Rinse and drain the white beans.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add garlic cloves and thyme sprigs; cook for 2 to 3 minutes, stirring occasionally, until garlic is golden and fragrant.
- 02
Drain and rinse the canned white beans. Add them to the skillet along with 1 cup chicken broth and 1 cup cherry tomatoes. Stir gently and bring to a simmer.
- 03
Simmer for 5 to 7 minutes until tomatoes soften slightly. Add 2 cups fresh spinach and stir until wilted, about 1 to 2 minutes.
- 04
Taste and season with salt and black pepper. Serve warm, spooning the garlicky broth over the beans.
Spice Tips
For a warm finish, add a pinch of red pepper flakes with the garlic. A squeeze of fresh lemon juice at the end brightens all the flavors. If you like more earthiness, stir in a pinch of nutmeg just before serving.
Serve with crusty bread to soak up the broth. For leftovers, store in the fridge up to 3 days and reheat gently on the stovetop.