Wednesday, May 2, 2012

Curried Spinach Stew with Cannellini Beans

curried spinach with cannellini beans

Blackeyed peas would be good with spinach, too.

olive oil
1 onion, diced
1 tablespoon curry powder
1 can cannellini beans, rinsed and drained
1 can diced tomatoes
16 oz frozen spinach

Heat oil in a saute pan over low heat as you dice the onion. Turn up the heat to medium and saute the diced onion until almost browned, about ten minutes. Stir in the curry powder until fragrant, about a minute. Then add the cannellini beans and tomatoes, scraping up any browned bits from the bottom of the pan. Stir in the spinach, partially cover the pan and let simmer until well cooked about ten to twenty minutes.