Dinner Tonight: Spanish White Beans with Spinach and Sun-Dried Tomatoes

[Photograph: Nick Kindelsperger]

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

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About This Recipe

Yield:2 to 3
Rated:

Ingredients

  • 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

Procedures

  1. 1

    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.

  2. 2

    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.

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