White Beans and Spinach Ragout

White Beans and Spinach Ragout
White Beans and Spinach Ragout

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 14 1/2 ounce can diced tomato

  • sliced bacon (or turkey bacon), cut in 1 inch pieces

  • medium onion, halved and thinly sliced

  • 15 ounce can cannelloni beans, rinsed and drained

  • 4

    cups loosely packed torn spinach (or baby spinach, untorn)

  • 4

    tsp balsamic or red wine vinegar

  • 2

    tsp olive oil

Directions

1. Drain tomatoes, reserving 1/3 cup liquid; set aside. In a large skillet cook bacon pieces until crisp. Remove with slotted spoon, reserving 1 tbsp. drippings in skillet. (If using turkey bacon, add 1 tbsp. olive oil to skillet to replace drippings.) Combine vinegar and olive oil in small bowl, set aside. 2. Add onions to drippings in skillet; cook until just tender, about 3 minutes. Stir in beans, tomatoes, and reserved tomato liquid. Cook and stir over medium heat for 2 minutes or until heated through. Stir in 3 cups of the spinach; cover and cook until just wilted, about 30 seconds. Stir in cooked bacon and remaining spinach. 3. Drizzle vinaigrette over bean mixture. Spoon into 4 individual bowls.

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