White Bean and Spinach Stew
2 teaspoons olive oil
1 teaspoon minced garlic
1 small onion, chopped
1 can (15.5 ounces) cannellini beans (white kidney beans) with juice
2 tablespoons chopped pimentos
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire sauce
5 ounces fresh baby spinach
Salt and pepper to taste
In a medium skillet or shallow stew pot with a lid, heat oil on medium. Add garlic and onion and saute until onion is tender, about 5 minutes. Add beans with juice, pimentos, vinegar and Worcestershire sauce. Stir to mix well.
Sprinkle the spinach over the bean mixture and cover the pot. Cook until spinach is wilted, about 5 minutes. Uncover, stir and season with salt and pepper. Serve.
Start to finish: less than 20 minutes
Serves 2 as a main dish or 4 as a side dish
Approximate values per main serving: 247 calories, 5 g fat (trace saturated), no cholesterol, 14 g protein, 40 g carbohydrates, 13 g dietary fiber, 305 mg sodium.
Alicia Ross