stewed white beans in tomatoes with spinach & basil

By we eat. happy.
April 11, 2012
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Author Notes: I love quick, scrumptious dinners. This comes together in about 20 minutes. I served it with baguette slices, toasted with Parmesan cheese. Simple & perfect. we eat. happy.

Serves: 4

  • 1 spanish onion, diced
  • 4 cloves of garlic, grated
  • a good glug of olive oil
  • 1 14 oz can of your favorite white beans (I used navy beans)
  • 1 28 oz can of whole, peeled tomatoes
  • 2 handfuls organic spinach, washed & roughly chopped
  • handfuls fresh basil, thinly sliced
  • sea salt & cracked pepper
  1. Pour oil in a large pan on medium heat. Add onions & garlic cooking until softened; stirring often. Season.
  2. Add beans & cook 2 or 3 minutes, then add tomatoes & the juices. When the juices start to bubble, turn down the heat to medium-low & cook for about 15 minutes; stirring occasionally.
  3. Add the spinach & cook for another 2 minutes, until the leaves are wilted. Add basil, season to taste & serve.

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