Three-Minute Skillet Beans & Greans

Three-Minute Skillet Beans & Greans
Source: The Clean & Simple Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
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Summary

You probably have everything you need to make this incredibly easy plant-based dish. Serve as as quick and easy meal for 2 on a busy night, or split into 4 servings to serve as a hearty side dish. This dish is packed with fiber from the beans and greens, and gets tons of flavor from a simple combo of curry powder and ground ginger. If you don't have fresh spinach, you could use frozen spinach, or sub in another green like kale or collard greens (heartier greens will need to cook for a few minutes longer).

To make a saucier dish, reserve the liquid from the canned beans and add some to the pan with the spinach. Add a splash of coconut milk for even more decadence.

  • Prep time
    5 min
  • Cook time
    3 min
  • Servings
    4 Servings
  • Serving size
    3/4 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 155

  • Total Fat 6g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 170mg
  • Total Carbohydrate 21g
    • Dietary Fiber 7g
    • Total Sugars 4g
    • Added Sugars 0g
  • Protein 8g
  • Potassium 420mg
  • Phosphorus 140mg

Choices/Exchanges: 1 1/2 Carbohydrate, 1/2 Nonstarchy vegetable, 1 Fat

Ingredients

Ingredients

  • olive oil
    1 tbsp
  • no-salt-added garbanzo beans (drained)
    1 (15-oz) can
  • curry powder
    1 tsp
  • ground ginger
    1/2 tsp
  • black pepper
    1/4 tsp
  • fresh baby spinach
    1 (5-oz) package
  • salt
    1/4 tsp
Directions

Directions

  1. In a large skillet, heat the oil over medium heat. Add the garbanzo beans, curry powder, ginger, and pepper, and stir to coat. Add the spinach and salt, and cook while gently stirring until the beans are heated through and the spinach is just wilted, about 2 1/2 minutes. Serve.

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