Mashed White Beans with Spinach and Olives
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 4 cloves garlic (chopped)
- 1/2 teaspoon red pepper flakes
- 1 cup vegetable broth (or chicken broth)
- 2 (19 ounce) cans white beans (drained and rinsed)
- 4 sprigs thyme (or 1/2 teaspoon dry)
- 2 sprigs rosemary (or 1/2 teaspoon dry)
- 2 sprigs oregano (or 1/2 teaspoon dry)
- 1 bay leaf
- salt and pepper to taste
- 1/2 cup vegetable broth (or chicken broth)
- 1/4 cup kalamata olives (pitted and coarsely chopped)
- 1 (8 ounce) package fresh spinach (rinsed and coarsely chopped)
- 1/2 lemon (juice)
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaf (1)
- Garlic (4 cloves)
- Onion, medium (1)
- Oregano (2 sprigs)
- Rosemary (2 sprigs)
- Spinach, fresh (1 (8 ounce) package)
- Thyme (4 sprigs)
- White beans (2 (19 ounce) cans)
- Canned Goods
Vegetable broth (1 1/2 cup)
- Condiments
- Kalamata olives, pitted and coarsely chopped (1/4 cup)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Red pepper flakes (1/2 teaspoon)
- Salt and pepper (1)
- Drinks
- Lemon (juice) (1/2)
Preparation
Read recipe preparation on closetcooking.com
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Published January 7, 2011 (2 years ago).
5 people saved this recipe.
