Stewed White Beans with Spinach and Bacon

By ccavaletti

Ingredients

• 8 slices bacon
• 1 lb baby red-skinned potatoes, cut into 1/3-inch cubes
• 1/2 onion, chopped
• 2 (15 oz) cans cannellini beans, rinsed
• 1 c chicken broth
• 2 Tbsp fresh lemon juice
• Salt and pepper
• 2 c packed baby spinach
• 2 scallions, thinly sliced
• 1/2 c grated Parmesan cheese

Preparation

Step 1

In a large skillet, cook the bacon over medium heat until crisp, 8 - 10 minutes; drain on a paper-towel lined plate. Discard all but 2 Tbsp of the bacon grease from the skillet.

Return the skillet to medium-high heat, add the potatoes and cook, stirring occasionally, until golden, 6 - 8 minutes.

Stir in the onion and cook until softened, about 5 minutes.

Stir in the beans, chicken broth and lemon juice; season with salt and pepper.

Simmer until the liquid is almost absorbed, about 7 minutes.

Stir in the spinach and cook until just wilted, about 1 minute.

Crumble the bacon on top and sprinkle with the scallions and Parmesan cheese.

From Everyday with Rachael Ray