Name: Baked White Beans with Spinach and Garlic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 6 cloves garlic, minced; 10 oz fresh spinach, packed; 1/4 tsp kosher salt; 1/8 tsp black pepper; 3 cans cannellini beans, 15 oz each, drained and rinsed; 1/3 cup heavy cream; 2 tbsp fresh thyme leaves, or 1 tbsp dried; 1/2 tsp garlic powder; 1/4 tsp red pepper flakes, optional

Chef's notes

The dish is done when bubbles appear around all edges and the top shows light golden patches -- internal temperature will be around 165°F. Wilt the spinach and mince the garlic before opening the beans so the skillet work flows without stopping. The most common mistake is skipping the batch-wilting step: adding all the spinach at once traps steam and makes it watery, which thins the cream sauce. If fresh spinach is unavailable, use frozen spinach thawed and squeezed bone-dry in a kitchen towel -- reduce to 8 oz since frozen is denser. Assemble the baking dish up to 8 hours ahead, cover tightly, and refrigerate; add 3-4 minutes to the bake time straight from the fridge.

Baked White Beans with Spinach and Garlic

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