Thanks to a few humble additions—sun-dried tomatoes, sweet smoked paprika, and leafy spinach—these saucy beans have real pizzazz. Best of all, the dish requires little more than a quick sauté and simmer.
Recipe information
Total Time
30 min
Yield
Makes 6 serving
Ingredients
1 large onion, coarsely chopped (2 cups)
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
6 tablespoons extra-virgin olive oil, divided
4 garlic cloves, minced
1/2 teaspoon sweet smoked paprika (pimentón dulce)
2 (19-ounces cans) cannellini beans, rinsed and drained
1 cup water
2 (10-ounces) bags spinach, tough stems removed
Preparation
Step 1
Cook onion and sun-dried tomatoes in 1/4 cup oil with 1/2 teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute.
Step 2
Stir in beans, water, spinach, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoon oil.
Nutrition Per Serving
Per serving: Calories 318
Total fat 16g
Saturated fat 2g
Cholesterol 0mg
Sodium 497mg
Carbohydrate 36g
Fiber 9g
Protein 12g
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1305066/2?mbid=HDEPI) ›
