Tuscan Beans with Spinach and Leeks


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)


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