Sauteed Spinach and Butter Beans

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.

• Ready In: 13 mins
• Serves: 4

Ingredients

• 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)

• Optional garnishes

•  bacon bits (optional)
•  red pepper flakes (optional)

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.