Sauteed Cannellini With Spinach and Garlic

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

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 30  ounces cannellini beans (2 cans, drained but not rinsed)
• 1  onion (medium diced fine)
• 2  tablespoons garlic, minced
• 7  ounces frozen spinach (1 box Bird Eye or any brand)
• 2  teaspoons parsley (fresh and chopped fine)
• 1  teaspoon dried rosemary
• 1⁄2 teaspoon red pepper flakes
• 1  teaspoon kosher salt
• 1  teaspoon ground black pepper
• 1  tablespoon olive oil

• Optional

• 3  tablespoons 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

1. 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.
2. 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.