Monday, May 14, 2012
Cannellini Beans with Spinach & Sun-Dried Tomatoes
As written below and shown in the photo, my cannellini with spinach & sundried tomatoes recipe is vegan. If you eat cheese, you can add some grated parmigiano or asiago cheese, or even some crumbled feta. Non-vegetarian additions that would add texture and flavor include crumbled bacon or grilled shrimp.
You can make this recipe in less than 15 minutes, and it as a side for two to four people, or as an entree for two with pasta, rice or even quinoa. And you can double it or adjust the seasoning amounts to suit your needs.
1 can (15.5 oz) cannellini or white kidney beans, drained & rinsed
1 Tbs olive oil
1/4 cup chopped onion
2 cloves garlic, minced
2 to 3 oz. fresh baby spinach
1 Tbs sun-dried tomatoes cut into strips (drain if using oil-packed tomatoes; reconstitute if using dried)
1 Tbs aged balsamic vinegar OR red wine vinegar
1/2 tsp dried basil (or 1/2 Tbs chopped fresh basil)
Salt & Pepper to taste (I use Kosher salt & cracked black pepper)
PS: If you're a vegetarian or are interested in vegetarian or vegan cooking, make sure to "like" us on Facebook because the second Monday of every month is Meatless Monday at the Carolina Sauce Company on Facebook, beginning today! And if you're a carnivore looking for meat, seafood & poultry recipes, you'll be happy to know that we celebrate Meaty Mondays on Facebook on all other Mondays.