I'm kind of addicted to this beans-and-greens combination. It's a concept that initially didn't make much sense to me. Wouldn't the result just be a mushy, messy, gray and green glob in a bowl? Nope—it's actually hearty and filling in a spectacularly healthy way. It's perfect for those who want a warm bowl of food for the upcoming cool weather, but don't necessarily want to go overboard with the meat. The duo is accentuated here by some thinly sliced sundried tomatoes, a simple addition that oddly adds a slight meaty edge along with a compact tomato flavor.
I pulled this recipe from the last issue of Gourmet.
Dinner Tonight: Spanish White Beans with Spinach and Sun-Dried Tomatoes
About This Recipe
|Yield:||2 to 3|
- 1/2 large onion, chopped
- 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon paprika
- 1 19-ounce can cannellini beans, rinsed and drained
- 1/2 cup water
- 1 10-ounce bag spinach, tough stems removed
- Salt and pepper
Pour two tablespoons of oil into a large pot set over medium heat. Add the onion and the sun-dried tomatoes, along with 1/4 teaspoon salt. Cook for about 6 minutes or so until the onion is browned. Toss in the garlic and paprika. Cook for an additional minute, stirring occasionally.
Add the beans, water, spinach, and 1/4 teaspoon salt. Cover the pot and cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste and drizzle with the remaining olive oil.