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Stewed White Beans with Spinach and Bacon

March 2011
Stewed White Beans with Spinach and Bacon

by 10 people

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Makes: 4 servings

Prep: 10 mins

Cook: 30 mins

  • 8 slices bacon
  • 1 pound baby red-skinned potatoes, cut into 1/3-inch cubes
  • 1/2 onion, chopped
  • 2 15 ounce cans  cannellini beans, rinsed
  • 1 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • Salt and pepper
  • 2 cups packed baby spinach
  • 2 scallions, thinly sliced
  • 1/2 cup grated parmesan cheese
  1. In a large skillet, cook the bacon over medium heat, turning halfway through, until just crisp, 8 to 10 minutes; drain on a paper towel-lined plate. Discard all but 2 tablespoons of the bacon grease from the skillet.
  2. Return the skillet to medium-high heat, add the potatoes and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the onion and cook until softened, about 5 minutes. Stir in the beans, chicken broth and lemon juice; season with salt and pepper. Simmer until the liquid is almost absorbed, about 7 minutes. Stir in the spinach and cook until just wilted, about 1 minute. Crumble the bacon on top and sprinkle with the scallions and parmesan.
  • Omit the bacon and cook the vegetables in extra-virgin olive oil, and swap in vegetable broth for chicken broth, to make this vegetarian.
  • Serve over a toasted and buttered baguette for an open-face sandwich.
  • Stretch leftovers by thinning out the dish with chicken broth and adding cooked pasta or rice.