White Beans and Spinach Ragout

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11 users rated this recipe an average rating of 4.5
  • Makes: 4 servings
  • Yields: 4 side-dish servings
  • Start to Finish: 15 mins
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White Beans and Spinach Ragout
Ingredients
1
14 1/2 ounce can diced tomatoes
2
slices bacon, cut in 1-inch pieces
1
medium onion, halved and thinly sliced
1
15 ounce can cannellini or navy beans, rinsed and drained
4
cups loosely packed torn spinach
4
teaspoons prepared balsamic or red wine vinaigrette
Directions
  1. 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.
  2. 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
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