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Spanish White Beans with Spinach
  But these beans are so flippin' good, that it feels like I'm being a little dishonest not trying to get R to eat any of them. Oh, I only made beans today, you wouldn't be interested. They're just beans. (They're not). You know, beans that are good for you. Health food, really. You wouldn't be interested. Heh. But I bet you, my presumed reader, will be interested. The original recipe calls for sun dried tomatoes in oil, drained. But I didn't find those, so I used dry-packed sun dried tomatoes, somehow managing to stumble on The Best sun dried tomatoes Ever (the brand is Joseph Zavier Fine Foods, found at Gourmet Garage, but I couldn't find a website for you). So anyway. Beans. Spanish White Beans with Spinach From Gourmet, November 2009 1 large onion, chopped 1/2 cup sun dried tomatoes, chopped 6 tablespoons olive oil, divided 4 garlic cloves, passed through a press 1/2 teaspoon smoked sweet paprika (pimenton dulce) 2 19-oz cans cannelini beans, rinsed and drained 1 cup water 2 10-oz bags spinach (or failing that, try Boston Lettuce, which is what I did) Warm 1/4 cup of the olive oil in a saucepan over medium heat. Cook the onion and sun dried tomatoes seasoned with 1/2 teaspoon each of salt and pepper. Stir occasionally, of course, and cook until the onion is browned about 6-8 minutes. Add the garlic and paprika and continue cooking for another minute. Stir in the beans, water, spinach and a bit more salt to taste. Cover the pot and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Season with pepper and drizzle with a bit more olive oil if you'd like.  related searches : Spanish
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