Sauteed Spinach and Butter Beans |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Got this recipe from a magazine this summer. It was so easy to do and the flavor makes me want to stock up on butter beans. I caramelized the onions, rather than crisped them because I had too many onions in the pan and the moisture lent itself to the softer result. I used rice wine vinegar. and garnished with the pepper flakes. It was so good. Hope you enjoy it as much as I did. Ingredients:
1 tablespoon butter |
1/2 cup celery, thinly sliced |
1/3 cup sun-dried tomato, coarsely chopped |
16 ounces butter beans, drained |
1 tablespoon fresh thyme leaves or 1 tablespoon dried thyme |
1/2 cup chicken broth or 1/2 cup vegetable broth or 1/2 cup water, divided |
1 tablespoon olive oil |
1 medium onion, thinly sliced |
9 ounces prewashed spinach |
salt (optional) |
1/4 teaspoon cayenne pepper |
splash vinegar (optional) |
bacon bits (optional) |
red pepper flakes (optional) |
Directions:
1. In saucepan, heat butter, sauté celery and sun dried tomatoes. About 1 minute. Add beans, thyme and 1/4 cup broth or water. Cover pan; heat through over low heat.
2. Meanwhile, heat oil in skillet over medium-high heat. Add onion; cook until golden. Continue cooking until onion becomes crisp. Remove onion and set aside. Add spinach and remaining 1/4 cup broth to skillet; sprinkle with salt and cayenne pepper. Cover and cook until leaves wilt, about 1 to 3 minutes. Season with splash of vinegar, if desired.
3. To serve, mound spinach on plate; top with bean mixture. Add onion rings and garnishes of choice.
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