Thursday, February 17, 2011

Rachael Ray weekly menu planner- meal four

Stewed white beans with spinach and bacon

8 slices bacon
1 pound baby red-skinned potatoes, cut into 1/3 inch cubes
1/2 onion, chopped
two 15 oz cans cannellini beans, rinsed
1 cup chicken broth
2 TB fresh lemon juice
salt and pepper
2 cups packed baby spinach
2 scallions, thinly sliced
1/2 cup grated parmesan cheese

Cook bacon in large skillet until just crisp. Drain on paper towel. Return skillet to heat and cook potatoes until golden brown. Stir in the onion and cook until softened. Stir in the beans, broth and lemon juice; season with salt and pepper. Simmer until almost all liquid is absorbed. Stir in the spinach and cook just until wilted. Crumble bacon on top and sprinkle with scallions and parmesan.

Everything is simmering together and I just added the spinach.

Topped with bacon, scallions and parmesan.  Ready to eat!!

This was yet another great meal!  We both loved it!  So tasty with the bacon and cheese on it.  Very hearty and filling with the beans and potatoes.  We both gave it 5 stars for sure!  We are not picky eaters at all.  We love food and eat just about everything.  Our two main exceptions are pork and shellfish, and that is for healthy reasons, not religious reasons.

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