White Beans and Spinach Ragout
14 1/2 ounce can diced tomatoes
slices bacon, cut in 1-inch pieces
medium onion, halved and thinly sliced
15 ounce can cannellini or navy beans, rinsed and drained
cups loosely packed torn spinach
teaspoons prepared balsamic or red wine vinaigrette
- Drain tomatoes, reserving 1/3 cup liquid; set aside. In a large skillet cook bacon pieces until crisp. Remove with slotted spoon, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels.
- Add onions to drippings in skillet; cook until just tender, about 3 minutes. Stir in beans, tomatoes, and reserved tomato liquid. Cook and stir over medium heat for 2 minutes or until heated through. Stir in 3 cups of the spinach; cover and cook until just wilted, about 30 seconds. Stir in cooked bacon and remaining spinach. Spoon mixture into 4 individual bowls. Drizzle each serving with 1 teaspoon vinaigrette. Makes 4 side-dish servings.
Nutrition Facts(White Beans and Spinach Ragout)
- Per serving:
- 131 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 3 mg chol.,
- 508 mg sodium,
- 23 g carb.,
- 9 g fiber,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet