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Spanish White Beans with Spinach (Anne Flemming)
yield: Makes 6 serving
active time: 25 min
total time: 30 min
Thanks to a few humble additions—sun-dried tomatoes, sweet smoked paprika, and leafy spinach—these saucy beans have real pizzazz. Best of all… more 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
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.
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.
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