Sautéed Spinach and Cannellini Beans with Balsamic Vinegar (serves 2-4)


  • 1/2 cup dried cannellini (white kidney) beans
  • 2 cups vegetable stock
  • 1 cup water
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried red chili flakes, or to taste
  • 1/4 teaspoon asafoetida
  • 1 lb. fresh spinach leaves, trimmed
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sea salt, or to taste
  • fresh ground black pepper


  1. Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan.
  2. Cover with the vegetable stock and a cup of water, and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft.
  3. Drain and set aside, reserving the cooking liquid for cooking noodles if desired.
  4. Heat a large skillet or wok over just less than medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan.
  5. Toss in the chili flakes, stir once, then sprinkle in the asafoetida. Quickly add the spinach and sauté until the leaves are just wilted, 3 or 4 minutes.
  6. Turn down the heat slightly, and stir in the beans and balsamic vinegar.
  7. Warm throughout for a few minutes longer, then add the salt and plenty of fresh ground black pepper.
  8. Serve hot over noodles, pasta, rice or polenta.

Recipe source: Food and Spice

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