Spinach And Beans With Caramelized Onions
- 1 large onion, sliced
- 6 tablespoons extra virgin olive oil
- 3 garlic cloves, chopped
- ½ pound fresh spinach
- salt and black pepper
- one 14-ounce can beans, drained
- juice of ¼ to ½ lemon
Instructions:
Use black-eyed peas or haricot beans for this dish.
- Fry the onion in 2 tablespoons oil, stirring often, until brown and caramelized.
- In a large saucepan, heat the garlic in 2 tablespoons oil for moments only, until the aroma rises. Add the spinach, put on the lid, and cook until the spinach crumples to a soft mass. Add salt and pepper.
- Stir the beans and the fried onions into the spinach; add lemon juice and cook through. Add the remaining oil and serve cold.