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.
- 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.