Quick Beans and Greens for 2 |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Two people really don't need a dining table cluttered with serving bowls but when I plate our meals, running back for seconds is annoying. My solution - see what sides I can combine to serve at the table and reduce my evening dish-washing. ;-) Any combination of _beans and greens_ works - I love it with canned turnip greens (which I tell DH is spinach since he's greens picky but can't really tell the difference in any of them) Ingredients:
2 tablespoons bacon fat or 2 tablespoons vegetable shortening |
3 tablespoons chopped onions |
1 tablespoon crushed new mexico red chili, seeds included |
1 lb spinach leaves (or 1 10-ounce pkg. frozen frozen spinach, thawed and drained) |
1 (14 ounce) can pinto beans, drained and rinsed |
2 teaspoons vinegar, i prefer apple cider vinegar but use whatever you want |
Directions:
1. Heat the fat in a large skillet and saute the onion and chile pepper until the onion is wilted.
2. Add the spinach and cook, stirring, for 2-3 minutes, until it wilts down.
3. Stir in the beans and vinegar, lower heat and simmer for 5 minutes.
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