Sauteed Cannellini With Spinach and Garlic

Name: Sauteed Cannellini With Spinach and Garlic
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 850.48 g cannellini beans (2 cans, drained but not rinsed); 1 onion (medium diced fine); 29.58 ml garlic, minced; 198.44 g frozen spinach (1 box Bird Eye or any brand); 9.85 ml parsley (fresh and chopped fine); 4.92 ml dried rosemary; 2.46 ml red pepper flakes; 4.92 ml kosher salt; 4.92 ml ground black pepper; 14.79 ml olive oil; 44.37 ml white wine (or you can use chicken broth or just water to loosen up the sauce if too thick); olive oil, to drizzle as a garnish

Submitted by SarasotaCook

"Simple quick, vegetarian, easy side dish and perfect. I love it. Not your every day beans."

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photo by breezermom

Ready In:: 20mins
Ingredients:: 12
Serves:: 4

ingredients

850.48 g cannellini beans (2 cans, drained but not rinsed)
1 onion (medium diced fine)
29.58 ml garlic, minced
198.44 g frozen spinach (1 box Bird Eye or any brand)
9.85 ml parsley (fresh and chopped fine)
4.92 ml dried rosemary
2.46 ml red pepper flakes
4.92 ml kosher salt
4.92 ml ground black pepper
14.79 ml olive oil
Optional
44.37 ml white wine (or you can use chicken broth or just water to loosen up the sauce if too thick)
olive oil, to drizzle as a garnish

directions

Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.
Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.

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Reviews

I loved this recipe before I added the spinach...just would have left out the salt. I really preferred it before the spinach and salt, but either way it was great. I will definitely make this again as a bean dish! Thanks for posting.

breezermom

RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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