08 April 2012

stewed white beans in tomatoes with spinach & basil.

I love quick, scrumptious dinners. This comes together in about 20 minutes. I served it with baguette slices, toasted with Parmesan cheese. Simple & perfect. 

stewed white beans in tomatoes with spinach & basil.
Serves 4

1 spanish onion, diced
4 cloves garlic, grated
a good glug of olive oil
sea salt & cracked pepper

1 14oz can of your favorite white beans (I used navy beans)
1 28oz can of whole, peeled tomatoes

2 big handfuls of organic spinach, roughly chopped
a small handful of fresh basil, thinly sliced

--Pour oil in a large pan on medium heat. Add onions & garlic cooking until softened; stirring often. Season.
--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. 
--Add the spinach & cook for another 2 minutes, until the leaves are wilted. Add basil, season to taste & serve.

happy eatings & cheers!

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