Ingredients Jump to Instructions ↓

  1. 30 ounces cannellini beans (2 cans, drained but not rinsed)

  2. 1 onion (medium diced fine)

  3. 2 tablespoons garlic , minced

  4. 7 ounces frozen spinach (1 box Bird Eye or any brand)

  5. 2 teaspoons parsley (fresh and chopped fine)

  6. 1 teaspoon dried rosemary

  7. 1/2 teaspoon red pepper flakes

  8. 1 teaspoon kosher salt

  9. 1 teaspoon ground black pepper

  10. 1 tablespoon olive oil

  11. 3 tablespoons white wine (or you can use chicken broth or just water to loosen up the sauce if too thick)

  12. olive oil , to drizzle as a garnish

Instructions Jump to Ingredients ↑

  1. Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.

  2. Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.


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