Don't have much to say about this one, quick and easy, mix and cook, the end.
This is a great dish to have when friends are over because you can easily make it and top with bacon and cheese (which is my style), leave off the bacon to make it vegetarian, or leave off both the bacon and cheese and cook with vegetable broth to make it vegan. And it takes only about 20 minutes start to finish. Like I said above, easy. And fresh. Perfect.
(A picture of my life, right there. Food on the stove, Havaianas on my feet, and comfy clothes on my body. Life. It's great.)
Recipe adapted from Everyday with Rachael Ray, March 2011
- 4 slices bacon (I used turkey bacon, gave it a lighter feel, but any would taste good)
- 1 pound baby red-skinned potatoes, cut into 1/3-inch cubes
- 1/2 onion, chopped
- 2 15 ounce cans white kidney beans beans, rinsed
- 1 cup chicken broth
- 2 tablespoons fresh lime juice
- Salt and pepper
- 2 cups packed baby spinach
- 1/2 cup grated parmesan cheese
- In a large skillet, cook the bacon over medium heat, turning halfway through, until just crisp, 8 to 10 minutes; drain on a paper towel-lined plate. Discard all but 2 tablespoons of the bacon grease from the skillet.
- Return the skillet to medium-high heat, add the potatoes and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the onion and cook until softened, about 5 minutes. Stir in the beans, chicken broth and lime juice; season with salt and pepper. Simmer until the liquid is almost absorbed, about 7 minutes. Stir in the spinach and cook until just wilted, about 1 minute. Crumble the bacon on top and sprinkle with the parmesan.