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Categories:Viewed: 28 - Published at: 2 years ago
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
Method
- 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.
