Spanish White Beans with Spinach |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Thanks to a few humble additionssun-dried tomatoes, sweet smoked paprika, and leafy spinachthese saucy beans have real pizzazz. Best of all, the dish requires little more than a quick sauté and simmer. Ingredients:
1 large onion, coarsely chopped (2 cups) |
1/2 cup oil-packed sun-dried tomatoes, drained and chopped |
6 tablespoons extra-virgin olive oil, divided |
4 garlic cloves, minced |
1/2 teaspoon sweet smoked paprika (pimentón dulce) |
2 (19-ounces cans) cannellini beans, rinsed and drained |
1 cup water |
2 (10-ounces) bags spinach, tough stems removed |
Directions:
1. Cook onion and sun-dried tomatoes in 1/4 cup oil with 1/2 teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute.
2. Stir in beans, water, spinach, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoon oil.
3. Per serving: Calories 318, Total fat 16g, Saturated fat 2g, Cholesterol 0mg, Sodium 497mg, Carbohydrate 36g, Fiber 9g, Protein 12g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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