Spanish White Beans with Spinach

Ingredients

• Spinach

  Frozen, chopped or leaf, cooked, boiled, drained, without salt

  ⅓ package (10 oz) yields or 73g

• Water

  Plain, clean water

  ³⁄₁₆ cup or 39g

• Paprika

  Spices

  ¹⁄₁₆ tsp or 0.2g

• Sun-dried tomatoes

  Packed in oil, drained

  ¹⁄₁₆ cup or 9g

• White beans

  Mature seeds, canned

  ⅔ cup or 175g

• Garlic

  Raw

  ⅔ cloves, minced or 2g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Drain tomatoes and coarsely chop. Rinse and drain white beans. Remove any tough stems from spinach.
2. Cook onion and sun-dried tomatoes in 1/4 cup oil with 1/2 teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute.
3. Stir in beans, water, spinach, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoon oil.

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