2 15-ounce cans
(cannelini beans), rinsed and drained
(about 1 pound), washed
1. Heat the olive oil in a large skillet over medium heat. Add the red onion, season lightly with salt and pepper and cook for 2 minutes. Add the garlic and continue cooking until the onion softens, about 5 minutes. Turn up the heat and cook until the onion turns light brown on the edges.
2. Lower the heat to medium, add the white beans and cook until the beans are thoroughly heated.
3. Add the spinach and balsamic vinegar. Continue cooking until the spinach is just wilted. Adjust the seasonings and serve.
Serving Size: about 1 1/2 cups
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin