Bean Skillet with Feta and Spinach

Place the white beans in a sieve, rinse, and drain well. Peel and finely chop or press the garlic. Wash and quarter the cherry tomatoes. Wash, core, and cut the red bell peppers into fine strips.

Heat the olive oil in a large pot over medium heat. Sauté the garlic until translucent for about 30–60 seconds. Add the chopped tomatoes, cherry tomatoes, dried oregano, and drained beans. Simmer everything over medium heat for about 10–12 minutes.

Stir in the bell pepper strips, lemon juice, and finely grated lemon zest, and gently simmer for another 5 minutes. Add the fresh spinach and cook for 1–2 minutes until it has wilted.