Bean-creamed spinach
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Water |
| 1 | cup | Onions; coarsely, chopped |
| 1¾ | cup | Cooked white beans or 1 15 oz. can; drained |
| 1 | pack | (10-oz) Frozen chopped spinach |
| 1 | cup | Water |
| 1 | tablespoon | Instant veg. stock powder |
| 2 | teaspoons | Dried dill or 1/8 tsp freshly grated nutmeg |
| ½ | teaspoon | Salt; or to taste |
| 2 | tablespoons | Freshly squeezed lemon juice |
| Freshly ground bl pepper | ||
Directions
Heat the water in a medium saucepan. Saute the onions for 1 minute, stirring frequently. Add the beans, spinach, water, stock powder, dill, and salt and bring to a boil over high heat. Cover and cook over medium heat for 5 minutes.
Break up the block of spinach with a fork and stir well. Cook until the spinach is tender, 3 tp 5 minutes. Puree the mixture in a blender.
If the creamed spinach seems too thick, thin slightly with lemon juice, which will sharpen the flavors, or with water. Season with pepper to taste.
Depending upon the consistency, serve either in small bowls or on plates.
Posted to fatfree digest by "Susan Voisin" <voisin@...> on Nov 13, 1998, converted by MM_Buster v2.0l.