Bean-creamed spinach

Yield: 4 Servings

Measure 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

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.

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