Spanish white beans with spinach from Gourmet Magazine, November 2009: Special Thanksgiving Issue (page 73)

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Accompaniments: Squash and red pepper pilaf

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on May 22, 2018

    I had both spinach and kale on hand from the farmers market so I added the kale after the garlic and paprika. Once it was mostly cooked I continued with the recipe and added additional Spanish paprika as suggested. The dish was simple to prepare and really delicious - will make again.

  • Rutabaga on December 11, 2015

    I made this again with baby spinach, making it a really quick dish to throw together with no pre-planning, as all the other ingredients are pantry staples for me. I also added some olives, which amped up the flavors nicely.

  • Rutabaga on May 18, 2014

    Since there was only baby spinach available at the store, I decided to try this recipe using Swiss chard. I finely diced the chard stems and added them to the pan at the beginning along with the onion and tomatoes. The chopped chard leaves take a little longer to wilt than spinach, maybe 10-15 minutes instead of 5. This was a good substitution, although it did alter the flavor profile, and because of the chard stems (probably 3 cups worth), the dish had a stronger vegetable presence overall. Also, I recommend being more liberal with the smoked paprika than the mere 1/2 teaspoon listed in the recipe, especially if your paprika has been sitting on the shelf for awhile. This yielded a large amount of leftovers, which I anticipate will be nice on toast.

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