Elsie's (Dr. Lori's Mom) Spinach and Beans

Recipe shared by guest, Dr. Lori.

“We ate this home cooked dish regularly on chilly late Fall afternoons during my childhood in Connecticut.”

Ingredients:

1 14 oz. can cannellini beans (white kidney beans)

3 cloves of fresh garlic, chopped

1 tbsp extra virgin olive oil

1 tbsp chopped parsley

1 tsp red pepper flakes

1 tsp black pepper

1 dash of salt

10 oz package of frozen chopped spinach or use fresh chopped spinach

1 glass of water (8 oz.) or 8 oz of College Inn chicken stock

Sprinkle parmesan cheese on top.

Serve with crusty Italian bread (a must!)

Method:

Saute garlic in olive oil over medium heat in a large pot.

Once the garlic is brown, add all other ingredients except water.

After 2 minutes, add water into the pot with all other ingredients.

Cook on low heat for 30 minutes.

Enjoy with a sprinkle of parmesan cheese and crusty Italian bread.

Recipe shared by guest, Dr. Lori.

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