How to Make Spinach and White Beans

An easy, hearty side dish, this could also serve as a vegetarian dinner with some polenta. Serves two.

Difficulty:

Easy

Instructions

Things You'll Need

• 1 tbsp. olive (not virgin) oil
• 2 garlic cloves - minced
• 1 lb. spinach - washed, stems trimmed, and chopped
• colanders
• medium skillets
• 1 tbsp. balsamic vinegars
• 15-16 oz. canned white beans
• wooden spoons
• chef's knives
• 1/4 tsp. red pepper flakes
• Chef's Knives
• Colanders
• Medium Skillets
• Wooden Spoons

1. 

   Rinse and drain beans.

2. 

   Warm oil in a skillet over medium heat. Add garlic and red pepper flakes; cook a minute, stirring, until golden.

3. 

   Add spinach and cook until wilted.

4. 

   Add beans, balsamic vinegar, and salt and pepper to taste.

5. 

   Heat through and serve.

Tips & Warnings

• Canned beans are great when you want something fast, but beans you cook yourself are tastier and less mushy. To cook, simmer presoaked white beans in plenty of water with two cloves smashed garlic, a bay leaf, and a chopped onion until tender (45 minutes to an hour). Don't add salt until the beans are fairly soft, as it will cause the beans to toughen.