Spicy Spinach Stew (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 tablespoon canola oil |
1 medium onion, chopped |
salt and freshly ground black pepper |
1 teaspoon paprika |
1/2 teaspoon red pepper flakes |
2 teaspoons minced garlic |
1 (15-ounce) can diced tomatoes |
3 (15-ounce) cans white beans, drained and rinsed |
1 (10-ounce) box frozen chopped spinach, thawed |
Directions:
1. Heat the canola oil in a large saute pan over medium heat. Add the onion and saute until slightly tender about 3 minutes. Season with salt and pepper, to taste. Add the paprika, red pepper flakes and garlic. Saute for 1 minute, then stir in the tomatoes, white beans and spinach. (Reserve 1 1/2 cups of beans and 1/4 cup spinach for Round 2 Spanish Dip recipe.) Cook stirring every couple of minutes, until heated through, about 6 minutes. Transfer to a serving bowl and serve warm or at room temperature.
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