Beans, Tomatoes, and Spinach |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Yeah, it's a boring title, I know. I'm just too lazy to come up with something exciting, haha! This is something I just made after kind of combining a few other recipes I found while trying to find a way to use up some fresh spinach I had. It could definitely still use some work, but I just wanted to post the basics. If you have any ideas, let me know! Ingredients:
2 tablespoons garlic, minced |
1/3 cup onion, chopped |
1 cup fresh baby spinach, washed and stemmed |
1 (15 ounce) can cannellini, drained and rinsed (white kidney beans) |
1 (15 ounce) can diced tomatoes |
ground black pepper, to taste (optional) |
3 tablespoons water |
Directions:
1. In non-stick skillet (10 inches or so), over medium heat, saute garlic and onion until tender.
2. Add spinach and water to skillet, reduce heat to medium-low, cover, and cook just until spinach is wilted (about 3 minutes).
3. Add beans and tomatoes (as well as pepper and any other optional spices), cover, and simmer 15-20 minutes.
4. Allow to cool, and enjoy!
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