This is great, veganly beans are back for fall. And I still have a few new variations up my sleeve before I start back at the top, so there's a lot of good eatin' ahead.
I'm not eating this with rice so much; but if you want, put on a pot of rice before you start the beans.
olive oil
1 onion
2 cubanelle peppers
3-5 cloves garlic
1 Tbsp flour
1 can broth
2 cans cannellini beans, rinsed and drained
1 lb spinach, thoroughly washed
Gently heat oil over low heat as you chop the onion and peppers, adding vegetables to the pan as they are chopped. Turn up the heat to medium high and saute aromatics until golden, about ten minutes. Mince the garlic, add to pan and saute until fragrant, about a minute. Stir in flour and cook for another minute or two. Add broth, stir and cook a couple minutes more. Add beans and simmer until slightly thickened, about twenty minutes. Roughly chop spinach, add to pan and simmer until spinach is wilted. Season to taste with salt and pepper.
ETA 3/19/13: I think this is better without the flour, actually. And I guess a bag of spinach is 10 oz? So you could use one or two bags, depending on how spinachy you want this to be.
