Name: Bean-creamed Spinach
Cook time: prep: under 10 minutes
Yield: makes 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup coarsely chopped onions; 1 3/4 cups cooked navy or cannellini beans or 1 (15-ounce) can navy or cannellini beans, drained (rinsed if nonorganic); 1 (10-ounce) package frozen spinach; 1 cup water; 1 tablespoon instant vegetable stock powder; 2 teaspoons dried dill or 1/8 teaspoon freshly grated nutmeg; 1/2 teaspoon salt, or to taste; 2 tablespoons freshly squeezed lemon juice (optional); Freshly ground black pepper to taste

In this remarkably tasty side-dish vegetable, instant stock powder provides a long-cooked depth of flavor in minutes. The rich creaminess of the white beans transforms frozen spinach into a healthful and delicious version of creamed spinach.

It's not just a side dish though: Use leftover "creamed" spinach as a sauce for pasta or grains (season a bit more heavily) or thin it with enough vegetable stotck to turn it into a soup.

Recipe notes

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