Vegan Lemon Garlic Beans

# What You'll Need:

→ Vegetables & Beans

01 - 2 tablespoons olive oil

02 - 1 medium yellow onion, finely chopped

03 - 4 garlic cloves, minced

04 - 2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed

05 - 5 ounces fresh baby spinach

06 - Zest and juice of 1 large lemon

→ Seasonings

07 - 1 teaspoon dried oregano

08 - 1/2 teaspoon crushed red pepper flakes, optional

09 - Salt and black pepper to taste

→ Finishing

10 - 2 tablespoons chopped fresh parsley

11 - Lemon wedges for serving

# How To Make It:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened and translucent.

02 - Stir in minced garlic and cook for 1 minute until fragrant.

03 - Add drained white beans to the skillet. Season with dried oregano, red pepper flakes if using, salt, and black pepper. Cook for 2 to 3 minutes, stirring gently to coat beans in aromatics.

04 - Add spinach and lemon zest to the skillet. Stir until spinach wilts, approximately 2 to 3 minutes.

05 - Pour in lemon juice and toss all ingredients together. Cook for 1 minute to heat through.

06 - Remove from heat, sprinkle with fresh parsley, and serve immediately with lemon wedges.

# Expert Advice:

01 -

It's done in 25 minutes, which means weeknight dinner without the stress or the takeout app.
One skillet means one cleanup, and your kitchen stays calm and happy.
The lemon and garlic combination is so bright it tastes fancy, but nobody needs to know you weren't even trying.

02 -

Don't skip rinsing the canned beans—that starchy liquid will turn your vibrant skillet into gluey disappointment if you leave it in.
Lemon juice is acidic enough to curdle non-dairy milk, so if you add a splash of coconut milk, do it after the lemon juice and stir quickly or it'll separate on you.

03 -