Spanish White Beans with Spinach
30 min – serves 6
1 large onion, coarsely chopped (2 cups)
½ cup oil-packed sun-dried tomatoes, drained and chopped
6 tablespoons extra-virgin olive oil, divided
6 garlic cloves, minced
1 teaspoon aleppo pepper
2 (19-ounces cans) cannellini beans, rinsed and drained
1 cup water
2 (10-ounces) bags spinach, tough stems removed
1. Cook onion and sun-dried tomatoes in ¼ cup oil with ½ 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 ½ teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoons oil.
from Gourmet
1 large onion, coarsely chopped (2 cups)
½ cup oil-packed sun-dried tomatoes, drained and chopped
6 tablespoons extra-virgin olive oil, divided
6 garlic cloves, minced
1 teaspoon aleppo pepper
2 (19-ounces cans) cannellini beans, rinsed and drained
1 cup water
2 (10-ounces) bags spinach, tough stems removed
1. Cook onion and sun-dried tomatoes in ¼ cup oil with ½ 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 ½ teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoons oil.
from Gourmet
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