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Spanish White Beans with Spinach & Polenta This colorful dish is rich in protective carotenoids and fiber. It's a perfect potluck dish for your vegan
 

Summary: Spanish White Beans with Spinach & Polenta
This colorful dish is rich in protective carotenoids and fiber. It's a perfect potluck dish for your vegan
and gluten-intolerant friends. For those using milk products, the addition of a tablespoon of freshly
grated Parmesan cheese onto each serving adds flavor and a bit more of calcium.
Ingredients
1 18-oz. pkg. prepared polenta 2 15-oz. cans cannellini beans, rinsed and drained
3 tbsp. olive oil (consider using oil drained from
dried tomatoes)
1/2 to 1 cup water
1 large onion, coarsely chopped (2 cups) 1/2 tsp. salt
1 cup oil-packed sun-dried tomatoes, drained,
chopped (about 1 cup)
1/2 tsp pepper, freshly ground
4 lg. garlic cloves, minced
1 bag fresh spinach, tough stems removed (about
6 cups uncooked)
1 tbsp. paprika (preferably smoked sweet
paprika)
Directions:
Turn broiler onto high to heat your oven. Coat a large shallow oven-proof pan (about 8x12 inches)

  

Source: Abagyan, Ruben - School of Pharmacy and Pharmaceutical Sciences, University of California at San Diego

 

Collections: Biology and Medicine