Cookbook

Cannellini Beans with pancetta and Spinach

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Ingredients

  • 2 Tbsp huile d'olive
  • 3 gousses ail, minced
  • 4 oz pancetta
  • 1 28 oz can cannellini beans, rinsed and drained
  • 6 cups epinards
  • 2 grosses tomates
  • oregano
  • poivre

Instructions

In a larke skillet, cook pancetta until crispy, about 5'. Add the garlic and cook for 30 " longer. Add the tomatoes, the beans and the oregano and cook for another 2 minutes.

Add the spinach, season lightly with pepper, and cook until the spinach wilts, about 2 minutes longer, adding a tablespoon or two of water if needed. Serve immediately.

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Notes