I first got this recipe from the newspaper quite a few years ago. I’ve since lightened it a bit by using fewer breadcrumbs and less cheese. I also typically halve it so it serves 3-4 as a side dish, so feel free to double to serve 4-6. It goes great with many things. I’ve served it with hamburgers, roast chicken, barbecued pork tenderloin or chops, etc. The spinach is there but very mild, so it’s a nice way to get a few more greens into a meal.
Beans and Greens
- 2 Tbs olive oil
- 1 15- oz can white beans
- 1 tsp vinegar
- 1/4 tsp salt
- 2 cups raw spinach blanched, squeezed dry and chopped (or use a 10-oz package of frozen spinach if you're doubling)
- 1/4 tsp crushed red pepper flakes
- 1/4 cup grated Parmesan or cheddar or Gruyere
- 1/4 cup bread crumbs
- Preheat the oven to 425.
- Grease a small gratin dish with a small bit of olive oil. The dish should be smaller than 9x9. I think I used about a 5x7". A 9x9 works if you double the recipe.
- In small bowl, put the can of beans (undrained, include the liquid), 1.5 tsp olive oil, vinegar and salt. Mash together with a potato masher or mix with a mixer to mush up some of the beans.
- Add the chopped, squeezed dry spinach and the red pepper flakes and stir together.
- Put the beans in the gratin dish. Sprinkle with the cheese and breadcrumbs and drizzle another small spoonful of olive oil over the top. Bake 20 minutes or so.