Spicy Spinach Stew

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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1 tablespoon canola oil

1 medium onion, chopped

Salt and freshly ground black pepper

1 teaspoon paprika

1/2 teaspoon red pepper flakes

2 teaspoons minced garlic

1 (15-ounce) can diced tomatoes

3 (15-ounce) cans white beans, drained and rinsed

1 (10-ounce) box frozen chopped spinach, thawed


  1. Heat the canola oil in a large saute pan over medium heat. Add the onion and saute until slightly tender about 3 minutes. Season with salt and pepper, to taste. Add the paprika, red pepper flakes and garlic. Saute for 1 minute, then stir in the tomatoes, white beans and spinach. (Reserve 1 1/2 cups of beans and 1/4 cup spinach for Round 2 Spanish Dip recipe.) Cook stirring every couple of minutes, until heated through, about 6 minutes. Transfer to a serving bowl and serve warm or at room temperature.