Article sponsored by Goodwin’s Market and Mountain Top Producers Realty
Article by Victoria Heerschap
I love baked beans as a BBQ side as much as the next person, but once in a while it’s nice to change it up. These white beans with spinach make a bright and hearty side dish that shines next to grilled chicken or pork chops.
White Beans and Spinach Recipe
Ingredients:
1 medium yellow onion – sliced thin
6 cloves garlic – minced
1 tbsp. olive oil
1 – 16 oz. can cannellini beans
1 – 14/5 oz. can diced tomatoes
1 tsp. dried thyme – crushed
4 cups fresh spinach leaves – torn
2 slices bacon – crumbled
4 tsp. red wine vinaigrette
Directions:
Cook the bacon until crisp, then set aside to cool. When it is cool enough to handle, crumble the bacon.
Heat the olive oil in a medium skillet, then add the onion and garlic and cook for 3 minutes. Stir in the beans.
Drain the canned tomatoes, but reserve about 1/3 cup of the tomato liquid. Stir in the diced tomatoes along with the 1/3 cup tomato liquid, then add the thyme. Cook, stirring, for 2 minutes to heat the tomatoes through.
Stir in the spinach in two batches, waiting until the first batch is just wilted to add the second batch. Remove from heat and stir in the bacon crumbles. Serve as a side, drizzling each portion with the vinaigrette prior to serving.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.