Spinach and Cannellini Beans

Spinach and Cannellini Beans

I do not say this very often but: I didn’t really like this recipe. It was pretty easy to put together and certainly looks appealing, but there is something about the taste that just did not deliver for me in this recipe. This is actually quite shocking because this recipe is from one of my favorite cookbooks…the “Encyclopedia of Vegetables and Vegetarian Cooking.” This cookbook has never before led my taste buds astray so I am slightly saddened. However, one recipe out of the large number that I’ve tried so far is definitely not bad. I am still confident in the amazingness of this book. Here is the recipe below, perhaps someone has a suggestion for making this into something a little more tasty…what do you all think?

Spinach and Cannellini Beans
8 oz. can cannellini beans, drained and rinsed
3 tablespoons olive oil
1 slice wheat bread
1 onion, chopped
3-4 tomatoes, peeled and chopped
a good pinch of paprika
1 garlic clove, diced
salt and black pepper

1. Heat 2 tablespoons of the oil in a frying pan and fry the bread until golden brown. Transfer to a plate.
2. Fry the onion in the remaining oil over low heat until soft but not brown.
3. Add the tomatoes, continue cooking over low heat.
4. Heat the remaining oil in a large pan. Stir in the paprika and add the spinach.
5. Cover and cook until the spinach is wilted.
6. Add the onion and tomato mixture to the spinach. Mix well and stir in the cannellini beans.
7. Chop the bread into small pieces or crumble into crumbs.
8. Stir bread and garlic into the spinach and bean mixture.
9. Add 2/3 cup cold water. Cover and simmer 20-30 minutes adding more water if necessary.


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