Recipe by Tastings by CeCe
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.
- 1 tablespoon butter
- 1⁄2 cup celery, thinly sliced
- 1⁄3 cup sun-dried tomato, coarsely chopped
- 16 ounces butter beans, drained
- 1 tablespoon fresh thyme leaves or 1 tablespoon dried thyme
- 1⁄2 cup chicken broth or 1⁄2 cup vegetable broth or 1⁄2 cup water, divided
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 9 ounces prewashed spinach
- salt (optional)
- 1⁄4 teaspoon cayenne pepper
- splash vinegar (optional)
- bacon bits (optional)
- red pepper flakes (optional)
Directions See How It's Made
- 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.
- 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.
- To serve, mound spinach on plate; top with bean mixture. Add onion rings and garnishes of choice.