CANNELLINI BEANS WITH SPINACH

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 352.6
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 294.9 mg
  • Total Carbs: 59.3 g
  • Dietary Fiber: 13.6 g
  • Protein: 21.6 g

View full nutritional breakdown of CANNELLINI BEANS WITH SPINACH calories by ingredient


Introduction

CANNELLINI BEANS WITH SPINACH CANNELLINI BEANS WITH SPINACH
Number of Servings: 6

Ingredients

    1 16 OZ PACKAGE GOYA CANNELINI BEANS (DRY) soaked overnight and drained
    16 OZ package Spinach, fresh
    2 cloves Garlic crushed
    4 cups UNSALTED CHICKEN BROTH
    1/2 tsp crushed red pepper
    3 cup Water
    1 Lemon, fresh squeezed, juice of one whole lemon
    1 tbsp lemon zest
    1 can CENTO ARTICHOKE HEARTS, drained and roughly chopped
    3 tbsp Extra Virgin Olive Oil

Tips

serve with salmon or shrimp


Directions

Bring beans, Chicken broth and 6 cups water to a boil in a large saucepan over medium heat. Reduce heat, and simmer gently until beans are creamy all the way through but skins are still intact, 35–45 minutes. Let cool.

Heat 3 Tbsp. oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes. Add artichoke hearts.

Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and ¼ cup bean cooking liquid and toss, adding more cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don’t cook too long or beans will get mushy). Taste and season with salt. Serve drizzled with oil.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user MLUNAWHITE.