Name: Bean-creamed Spinach
Cook time: prep: under 10 minutes
Yield: makes 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup coarsely chopped onions; 1 3/4 cups cooked navy or cannellini beans or 1 (15-ounce) can navy or cannellini beans, drained (rinsed if nonorganic); 1 (10-ounce) package frozen spinach; 1 cup water; 1 tablespoon instant vegetable stock powder; 2 teaspoons dried dill or 1/8 teaspoon freshly grated nutmeg; 1/2 teaspoon salt, or to taste; 2 tablespoons freshly squeezed lemon juice (optional); Freshly ground black pepper to taste

In this remarkably tasty side-dish vegetable, instant stock powder provides a long-cooked depth of flavor in minutes. The rich creaminess of the white beans transforms frozen spinach into a healthful and delicious version of creamed spinach.

It's not just a side dish though: Use leftover "creamed" spinach as a sauce for pasta or grains (season a bit more heavily) or thin it with enough vegetable stotck to turn it into a soup.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.