Spanish White Beans with Spinach, Olive and Red Onion Bread

by Jennifer

This adaptation from Gourmet magazine is fast and delicious.  I had another loaf of Olive and Red Onion Bread in the freezer and defrosted it;  feel free substitute your favorite crusty bread.

Serves 4.

  • 2 onions, chopped
  • 1/2 cup (packed) oil-packed sun-dried tomatoes, drained and chopped
  • 6 TBS extra-virgin olive oil, divided
  • 4 garlic cloves, chopped
  • 1/2 tsp sweet smoked paprika
  • 29 oz. can cannellini beans, rinsed and drained
  • 1 cup water
  • 10 oz. baby spinach

Heat 1/4 cup oil in a large pot over medium heat;  add onions, sun-dried tomatoes, salt and freshly ground black pepper to taste and cook, stirring occasionally, until onions are golden, 6 – 8 minutes.

Add garlic and paprika and cook, stirring, for a minute.

Add beans, water, spinach, and salt and pepper to taste, stir, and cook, covered, over low heat for 5 minutes, stirring once, or until spinach is wilted.

Serve with remaining 2 TBS olive oil drizzled on top.

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