Spinach And Cannellini Beans

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Spinach And Cannellini Beans

 

2 19 oz. cans cannellini or white haricot beans

1/4 cup olive oil, divided

1 slice white bread

1 onion, chopped

3 to 4 tomatoes, peeled and chopped

generous pinch of paprika

1 lb. fresh spinach, washed well

1 garlic clove, halved

salt and freshly ground black pepper, to taste

 

Cook the beans in their liquid for 20 minutes. As they simmer, heat 2 tbsp. of

the oil in a skillet and fry the bread until golden brown. Set aside.

Fry the onion in 1 tbsp. of the oil over a gentle heat until soft but not brown,

then add the tomatoes and continue cooking over a gentle heat. Heat the

remaining oil in another skillet, stir in the paprika and then add the spinach.

Cover and cook for a few minutes until the spinach has wilted.

Add the onion and tomato mixture to the spinach and mix well. Drain the beans

well and add them to the mixture. Place the garlic and fried bread in a food

processor and puree until smooth. Stir into the spinach and bean mixture. Add

2/3 cup water, cover and simmer gently for 15 minutes.

Makes 4 servings.