Cannellini Beans with Spinach and Dill

Just a regular, hearty, lemon forward quick "stew" that can be enjoyed in all seasons! Works as an accompaniment to fish, chicken and lamb dishes.

Ingredients (For 2 servings)

• 1 can/14oz of cooked Cannellini Beans (Sub for navy, baby lima, northern beans)

• 1/2 medium sized carrot - diced

• 1 small white onion- diced

• 1 clove of garlic - minced

• 1 cup fresh spinach (feel free to add more)

• handful of fresh dill

• Olive Oil

• Lemon Juice

• Salt/ Black Pepper

Optional:

• Diced potatoes can be added for more texture.

• Leeks, Green Onions

• Cabbage

• Celery is a classic pairing with carrots, but left out of this recipe to allow for the spinach to take center stage.

Steps

• This can be done in a small stock pot or medium sized - saute pan, just enough to account for the bunch of spinach

• Heat your pan or pot on medium, add olive oil once to temperature, Then add the onions, garlic and carrot, along with some salt and black pepper. We want to sweat the onions and garlic, not saute for this recipe. Stir for 5 minutes.

• Add the cannellini beans, if it's from a can, you can use some of the canning liquid.

• Immediately Add the spinach, stir it in, cover with a lid if you need it to wilt.

• Once the spinach has wilted down, add a few tablespoons of water, and 1 Tbsp of lemon juice and the chopped dill.

• Reduce down for 5 more minutes on medium high heat.

• Remove from heat, add olive oil and lemon juice (to preference) in serving bowl.