White Beans and Spinach Ragout

By mirelsonp

Ingredients

• 1 14 1/2-oz can diced tomatoes
• 2 slices bacon, cut into 1-inch pieces
• 1 medium onion, halved and thinly sliced
• 1 15-oz can cannellini or navy beans, rinsed and drained
• 4 cups loosely packed fresh torn spinach
• 4 teaspoons balsamic or red wine vinaigrette

Details

Servings 4

Preparation

Step 1

1. Drain tomatoes, reserving 1/3 cup liquid; set tomatoes and liquid aside. In a skillet, cook bacon until crisp. Remove bacon from skillet with a slotted spoon; reserve 1 Tbsp drippings in skillet. Set bacon on paper towels.

2. Add onion to dripings in skillet; cook just until tender. Stir in beans, tomatoes, and reserved tomato liquid. Cook and stir over medium heat until heated through. Stir in 3 cups of the spinach; cover and cook just until spinach wilts. Stir in cooked bacon and remaining 1 cup spinach. spoon into four bowls. Drizzle each serving with 1 tsp vinaigrette.

Makes 4 side-dish servings.