-Garlic -Olive Oil -Grape Tomatoes -Cannellini Beans -Water
-Dried Oregano -Black Pepper -Parmesan -Spinach -Salt
Mince garlic. Add olive oil to a large skillet and heat over medium. Add the minced garlic and sauté for about one minute, or just until the garlic becomes really fragrant.
Add grape tomatoes (sliced in half) to the skillet and stir to combine.
Drain white beans, then add them to the skillet. I do not rinse the beans because the little bit of residual starchy liquid (called aquafaba) helps create the sauce.
Also add dried oregano, freshly cracked pepper, and water. Stir to combine, then allow the beans to come up to a simmer.
Simmer the beans, stirring occasionally, until the tomatoes begin to break down and the liquid has reduced into a light sauce.
Add grated Parmesan to the skillet. Stir the Parmesan into the beans until it has melted in. If the sauce becomes too dry, you can add a little more water to loosen it up a bit.
Add loosely packed fresh spinach to the skillet. Stir the spinach into the beans and allow the spinach to wilt.
Once the spinach is wilted, give the beans a taste and add salt, pepper, or other seasonings to taste.