Sauteed Spinach and Butter Beans

Total Time
13mins
Prep 5 mins
Cook 8 mins

Got this recipe from a magazine this summer. It was so easy to do and the flavor makes me want to stock up on butter beans. I caramelized the onions, rather than crisped them because I had too many onions in the pan and the moisture lent itself to the softer result. I used rice wine vinegar. and garnished with the pepper flakes. It was so good. Hope you enjoy it as much as I did.

Ingredients Nutrition

Directions

  1. In saucepan, heat butter, sauté celery and sun dried tomatoes. About 1 minute. Add beans, thyme and ¼ cup broth or water. Cover pan; heat through over low heat.
  2. Meanwhile, heat oil in skillet over medium-high heat. Add onion; cook until golden. Continue cooking until onion becomes crisp. Remove onion and set aside. Add spinach and remaining ¼ cup broth to skillet; sprinkle with salt and cayenne pepper. Cover and cook until leaves wilt, about 1 to 3 minutes. Season with splash of vinegar, if desired.
  3. To serve, mound spinach on plate; top with bean mixture. Add onion rings and garnishes of choice.

Reviews

(2)
Most Helpful

Loved this! I added broccoli instead of celery for a little added extra and it was delicious!

ballerinalita February 06, 2012

Just finished cooking and eating this and it was good and it's healthy. I didn't have thyme so swapped in Fresh Italian Parsely and also used white wine on the spinach instead of vinegar.. I think the spinach needs garlic instead of the broth... nextime. Oh and it was really quick and presents nicely.

salubrium October 22, 2008

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