Spicy Spinach Stew
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 447
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 78
- Dietary Fiber
- 20
- Sugar
- 5
- Protein
- 27
- Cholesterol
- 0
- Sodium
- 1234
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
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
Directions
- 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.