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Sautéed Spinach with Beans
Stir up some excitement with Bush’s Best® Great Northern Beans and spinach combined in a rich, inspired side dish made even better with garlic, bacon, raisins and lemon.
- Prep Time
15 Mins
- Cook Time
25 Mins
- Serves
12
INGREDIENTS
- 2 cups Bacon, chopped
- 2 qt Onions, sweet, thinly sliced
- 3 Tbsp Garlic, minced
- 3 cups Bush’s Best® Great Northern Beans, drained*
- 2 lbs Baby spinach
- 1 cup Raisins, golden
- ½ cup Preserved lemons, drained, rinsed, chopped
- 1 tsp each Kosher salt and cracked black pepper
- *Other beans may be substituted, including: Pinto, Black, Kidney or Garbanzo
INGREDIENTS
- 2 cups Bacon, chopped
- 2 qt Onions, sweet, thinly sliced
- 3 Tbsp Garlic, minced
- 3 cups Bush’s Best® Great Northern Beans, drained*
- 2 lbs Baby spinach
- 1 cup Raisins, golden
- ½ cup Preserved lemons, drained, rinsed, chopped
- 1 tsp each Kosher salt and cracked black pepper
- *Other beans may be substituted, including: Pinto, Black, Kidney or Garbanzo
DIRECTIONS
- Cook bacon until crisp. Remove bacon from pan and reserve. Discard all but 3 Tbsp bacon fat.
- Add onions to remaining bacon fat. Sauté 4 minutes.
- Stir in garlic. Cook 2 to 3 minutes, stirring often until slightly golden and caramelized.
- Mix in beans. Cook 5 minutes, stirring often to prevent sticking.
- Add spinach to pan 1 qt at a time. Stir once and cover until wilted. Repeat for remaining spinach.
- Stir in raisins, lemon and reserved cooked bacon pieces. Cook 3 minutes.
- Adjust seasonings with salt and pepper. If desired, keep warm.
- Serving suggestion: Serve with roasted meats, poultry or game. Dish may also be served at room temperature or chilled as base for salad topped with cold proteins such as grilled chicken, salmon or turkey cutlets.
