white bean + spinach ragot

it’s that time again, for a terribly lit + iphone-shot photo of the food that I made. I find it really difficult to make food and then shoot it when I am entertaining, so I just snap a quick pic and continue on with the night. Making dinner is about being social and sharing my talents, not taking photos of the food. I find that fear has held me back in the past from posting because the pictures weren’t just right. Well…2015 is the time to get over that.

This is the year! Most of you know i’ve decided to stay in Sydney, Australia for a while. I am in preparation to begin starting my own business, officially! I’m not sure where yet!

& back to the food. This was a dish that was inspired by Italy.

white bean and spinach ragot

 

White Bean + Spinach Ragot w/ Polenta

(serves 4)

ingredients:

1 T extra virgin olive oil (or 1/4 C water)
1 medium yellow onion, chopped
1 red or yellow bell pepper, seeded + chopped
3 cloves of garlic, minced
3 T tomato paste
2 T fresh thyme
1/2 t fresh pepper
1/2 C dry white wine
1 can baby roma tomatoes, undrained
1/2 C vegetable broth
1 bay leaf
1 can cannellini beans, drained + rinsed
4 C spinach
1/2 C fresh basil, chopped
1 pkg of polenta, heated over low-med heat with soy milk or water to get it creamy

 

procedure:

sautee onion, pepper, and garlic with the oil/water. cook until the onions are browning and turning translucent.

add tomato paste, pepper, + wine. let that cook down a little, then add tomatoes, broth, bay leaf and bring to a boil.

lower the heat, add the beans, and let simmer for about 15 minutes.

remove bay leaf, stir in spinach and basil. let stand for about 5 minutes until the spinach starts to wilt.

serve over polenta.

enjoy!

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