Bean-Creamed Spinach
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Olive Oil1 cup
Onion (coarsely chopped)1.75 cups
Cannellini Bean (cooked navy or)1 cup
Water2 tsps
Dried Dill1 tsp
Salt (to taste)Directions:
1
Heat the oil in a medium saucepan
2
Sauté the onions for 1 minute, stirring frequently
3
Add the beans, spinach, water, stock powder, dill, and salt and bring to a boil over high heat
4
Cover and cook over medium heat for 5 minutes
5
Break up the block of spinach with a fork and stir well
6
Cook until the spinach is tender, 3 to 5 minutes
7
Puree the mixture with an immersion blender (or transfer in small batches to a food processor or blender and puree until smooth)
8
If the creamed spinach seems too thick, thin slightly with lemon juice, which will sharpen the flavors, or with water
9
Season with pepper to taste
10
Depending upon the consistency, serve either in small bowls or on plates
11
Heat the oil in a medium saucepan
12
Sauté the onions for 1 minute, stirring frequently
13
Add the beans, spinach, water, stock powder, dill, and salt and bring to a boil over high heat
14
Cover and cook over medium heat for 5 minutes
15
Break up the block of spinach with a fork and stir well
16
Cook until the spinach is tender, 3 to 5 minutes
17
Puree the mixture with an immersion blender (or transfer in small batches to a food processor or blender and puree until smooth)
18
If the creamed spinach seems too thick, thin slightly with lemon juice, which will sharpen the flavors, or with water
19
Season with pepper to taste
20
Depending upon the consistency, serve either in small bowls or on plates