Sautéed Spinach and Cannellini Beans with Balsamic Vinegar

"Mid-week meals" are those fast and simple recipes we all need to cope with weekday hustle and bustle with a minimum of bother but without sacrificing taste and nutrition. And at 15 minutes from scratch if the beans are cooked ahead of time, they don't come much faster or simpler than this one. Sautéed spinach and tender cooked beans sautéed in balsamic vinegar and spices are a delicious way to top off cooked noodles, pasta, rice or polenta for a filling, zesty and wholesome dinner.

Asafoetida powder can be found in any Indian grocer. If you don't have any on hand, substitute a couple of cloves of minced garlic added to the pan before the dried red chili flakes.

Sautéed Spinach and Cannellini Beans with Balsamic Vinegar

1/2 cup dried cannellini (white kidney) beans
2 cups vegetable stock
1 cup water
1 tablespoon olive oil
1/2 teaspoon dried red chili flakes, or to taste
1/4 teaspoon asafoetida
1 lb. fresh spinach leaves, trimmed
1 tablespoon balsamic vinegar
1/2 teaspoon sea salt, or to taste
fresh ground black pepper

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with the vegetable stock and and a cup of water, and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and set aside, reserving the cooking liquid for cooking noodles if desired.

Heat a large skillet or wok over just less than medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Toss in the chili flakes, stir once, then sprinkle in the asafoetida. Quickly add the spinach and sauté until the leaves are just wilted, 3 or 4 minutes.

Turn down the heat slightly, and stir in the beans and balsamic vinegar. Warm throughout for a few minutes longer, then add the salt and plenty of fresh ground black pepper.

Serve hot over noodles, pasta, rice or polenta. Serves 2 to 4.

More Cannellini Bean recipes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Cannellini Bean and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil
Cannellini Bean Soup with Fontina Gremolata
Creamy Cannellini Bean Soup with Jalapeño Gremolata
Cannellini Bean Sauce and Herbed Tomato Sauce over Carrot Rice

On the top of the reading stack: 1,000 Indian Recipes by Neelam Batra

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