• Andrew BeauChamp

Tomato, Beans and Spinach Stew


4 cups of baby spinach

8 to 10 plum or san Marzano tomatoes, quartered

2, 14oz cans of beans of choice, drained

1 cup dry red wine

2 shallots, diced

4 cloves of garlic, minced

2 tablespoons of tomato paste

1 teaspoon of smoked paprika

1 teaspoon fresh oregano, minced

hand-full of fresh Italian parsley, minced

Salt and Pepper to taste

Olive oil

Directions

In a large deep skillet of medium high heat drizzle some olive oil, once simmering add shallots and sauté until soft. Reduce heat to low and add garlic, paprika, tomato paste, stir, now add tomatoes and wine, season, simmer covered for about 15 to 20 minutes. Next add beans to skillet, oregano, and half the parsley, and simmer until beans are warmed through. Remove from heat, add in batches the spinach, stirring it in, garnish with parsley and serve.

Enjoy Cooking

Note: the tomatoes should release liquids as they cook, but if the mixture becomes to dry add a bit more wine or water to skillet.

#tomatoes #Beans #Spinach #VariationsonCooking

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