Spanish White Beans With Spinach And Roasted Red Peppers Recipe

About this recipe

A hearty and diabetic-friendly vegetarian dinner featuring cannellini beans, spinach, and roasted red peppers, seasoned with paprika and olive oil for a flavorful and nutritious meal.

Ingredients

• 100 g Kale Leaf
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 5Ltr Vittorio Pomace Olive Oil
• 1 pc (52 g) On1Y Paprika Powder
• 1 kg Supreme Harvest Iodized Salt
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 80 g Keya Foods Grinder Rock Salt Black Pepper
• 315 g Greentokri Sun Dried Tomatoes In Oil

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped sambar onion and diced roasted red peppers, along with 1/4 teaspoon of salt. Cook for about 6 minutes, stirring occasionally, until the onion is softened and lightly browned.
2. 2. Add the minced garlic and paprika to the pot. Stir well and cook for 1 minute to release the flavors.
3. 3. Add the chopped kale leaves, 1/2 cup of water, and the sun-dried tomatoes to the pot. Stir to combine, cover, and cook for 5 minutes, stirring occasionally, until the kale is wilted and the tomatoes are heated through.
4. 4. Taste and adjust seasoning with additional salt and pepper if needed. Drizzle the remaining tablespoon of olive oil over the dish for added richness.
5. 5. Serve warm as a satisfying and healthy dinner option.