White Beans and Spinach Ragout

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
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
  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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