Recipes and Links

Tuscan Beans with Spinach and Leeks

Ingredients:

1 (15-ounce) can cannellini beans or other white beans, rinsed and drained

1 leek, root end and dark green leaves removed, diced (about ½ cup)

1 tsp grated lemon rind

3 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

1 ½-2 Tbsp Flying Olive Tuscan Herb Extra Virgin Olive Oil, divided

¼ tsp freshly ground black pepper

¼ tsp red pepper flakes OR finish the dish with Arrabbiata di Roma Salt of the Earth* (both optional)

1 packed cup baby spinach leaves, thinly sliced

¼ cup green olives, pitted and finely chopped (if you like the pimiento, leave it in)

Directions:

Rinse and drain the beans. Whisk together the lemon rind, Flying Olive Sicilian Lemon Balsamic Vinegar, and 2 tsp Tuscan Herb EVOO, pepper(s). Add to the beans and let marinate for about 15 minutes.

In a skillet on medium heat, add 2-3 tsp of Flying Olive Tuscan Herb EVOO. Add the leeks and cook for about 2-3 minutes until almost translucent. Add the garlic and cook 1 minute more. Add the beans and just warm them through, about 2-3 more minutes. Add the olives and the spinach and stir to combine. Cover until the spinach has wilted. Sprinkle with Arrabbiata di Roma Salt*, if desired. Serve.

Submitted by Chuck L.

*Available in the Eastgate Store