Recipe: Herbed White Beans and Olives over Spinach (with bacon and Roma tomatoes)
Side Dishes - BeansHERBED WHITE BEANS AND OLIVES OVER SPINACH
8 cups lightly packed spinach leaves, rinsed and crisped
4 slices bacon, chopped
2 large onions, cut into very thin slivers
1/2 tsp. grated lemon peel
to taste salt and pepper
2 cans (15 oz. each) cannellini beans, drained
1 pound firm, ripe Roma tomatoes, chopped
3/4 cup California ripe olives, sliced
1 tbsp. balsamic vinegar
1 1/2 tsp. fresh oregano, chopped (1/2 tsp. dried)
Cut spinach leaves into thin strips; set aside.
Cook bacon, stirring, over medium-high heat, until crisp, about 6 minutes. Lift out bacon with slotted spoon, drain, and set aside.
Add onions and lemon peel to pan. Cook, stirring, until onions are very soft, about 7 minutes.
Add half of spinach and 1 tablespoon water to pan; stir until spinach just begins to wilt. Then add remaining spinach and 1 tablespoon more water; cook, stirring, until all spinach is wilted, about 4 more minutes. Season to taste with salt and pepper. Transfer to serving platter and keep warm.
Add beans, tomatoes, olives, vinegar and oregano to pan. Cook, stirring just until beans are hot and tomatoes are soft, about 3 minutes.
Spoon bean mixture over spinach. Sprinkle beans and spinach with bacon.
Servings: 6
Source: California Olive Industry
8 cups lightly packed spinach leaves, rinsed and crisped
4 slices bacon, chopped
2 large onions, cut into very thin slivers
1/2 tsp. grated lemon peel
to taste salt and pepper
2 cans (15 oz. each) cannellini beans, drained
1 pound firm, ripe Roma tomatoes, chopped
3/4 cup California ripe olives, sliced
1 tbsp. balsamic vinegar
1 1/2 tsp. fresh oregano, chopped (1/2 tsp. dried)
Cut spinach leaves into thin strips; set aside.
Cook bacon, stirring, over medium-high heat, until crisp, about 6 minutes. Lift out bacon with slotted spoon, drain, and set aside.
Add onions and lemon peel to pan. Cook, stirring, until onions are very soft, about 7 minutes.
Add half of spinach and 1 tablespoon water to pan; stir until spinach just begins to wilt. Then add remaining spinach and 1 tablespoon more water; cook, stirring, until all spinach is wilted, about 4 more minutes. Season to taste with salt and pepper. Transfer to serving platter and keep warm.
Add beans, tomatoes, olives, vinegar and oregano to pan. Cook, stirring just until beans are hot and tomatoes are soft, about 3 minutes.
Spoon bean mixture over spinach. Sprinkle beans and spinach with bacon.
Servings: 6
Source: California Olive Industry
MsgID: 3134122
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (11)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (11)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (11)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Assorted Recipes (11) |
Betsy at Recipelink.com | |
2 | Recipe(tried): Creamsicle Pie |
Tonetta/LA | |
3 | Recipe: Chicken Curry (crock pot) |
Betsy at Recipelink.com | |
4 | Recipe: Red Pepper Braised Short Ribs (with olives and red wine) (stove top or crock pot) |
Betsy at Recipelink.com | |
5 | Recipe: Orange Olive Pork (stove top or crock pot) |
Betsy at Recipelink.com | |
6 | Recipe: Herbed White Beans and Olives over Spinach (with bacon and Roma tomatoes) |
Betsy at Recipelink.com | |
7 | Recipe: Nuts and Bolts Pasta Salad (using yogurt, mayonnaise, and parmesan cheese) |
Betsy at Recipelink.com | |
8 | Recipe: Cinnamon Noodle Kugel |
Betsy at Recipelink.com | |
9 | Recipe: Lemon Pudding Custard |
Betsy at Recipelink.com | |
10 | Recipe: Plantation Pound Cake (with sour cream, lemon, and walnuts) |
Betsy at Recipelink.com | |
11 | Recipe: Chocolate Sponge Custard |
Betsy at Recipelink.com | |
12 | Recipe: Crabmeat Blender Souffle (using cottage cheese and roasted red peppers) |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Side Dishes - Beans
Side Dishes - Beans
- Mother's Baked Beans (1910) and Gold Medal Flour 1910 Cookbook
- Southwestern Chipotle Baked Beans
- Bean Basics - How to Soak and Cook Dry Beans
- Garden Butter Beans (Cajun-style, using fresh or frozen lima beans)
- Orange Black Beans with Cumin (crock pot, 1 1/2 hours)
- Grandma's Molasses Baked Beans
- How to Cook Basic Beans with Soup-Ready Bean Broth
- Skillet Baked Beans
- Ma's Baked Beans for Ann
- Chez Panisse Cannellini Beans and Wilted Greens
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute