6 Servings 15 min Cook
2 Package (10 oz) yields Spinach
1 Cup Water
1/2 Tsp Paprika
1/2 Cup Sun-Dried Tomatoes
4 Cup White Beans
4 Cloves, minced Garlic
2 Cup, chopped Onions
6 Tbsp Olive Oil
Drain tomatoes and coarsely chop.
Rinse and drain white beans.
Remove any tough stems from spinach.
Cook onion and sun-dried tomatoes in
1/4 cup oil with 1/2 teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes.
Add garlic
and paprika and cook, stirring, 1 minute.
Stir in beans, water, spinach, and
1/2 teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes.
Season with pepper and drizzle with remaining 2 tablespoon oil.
