Red beans over rice are a Southern favorite, and here, some ground beef and spinach are added as well. Finely chopping the spinach adds the extra nutritional value of green vegetables without changing the customary ﬂavor of the dish. Recipe courtesy of Center for Ecoliteracy.
- 1 tablespoon extra-virgin olive oil
- ½ onion, diced
- 1 pound lean ground beef
- 1 bunch spinach, stemmed and finely chopped
- 1 – 1 ½ cups canned chopped tomatoes and their juices
- 1 teaspoon kosher or sea salt
- ½ teaspoon freshly ground pepper
- ¼ teaspoon chili powder
- 1 16-ounce cans red beans, drained
- In a large frying pan, over medium-high heat, heat the olive oil.
- When the oil is hot, add the onions and sauté until translucent, about 2 minutes.
- Add the beef, and cook until opaque, about 6 minutes, stirring to crumble the meat.
- Add the spinach, and cook, turning, until wilted, about 1 minute.
- Add 1 cup of the tomatoes and their juice, the salt, pepper, and chili powder. Reduce the heat to low and cover.
- Simmer to allow the flavors to blend, about 10 minutes.
- Add the remaining tomatoes and stir in the beans, cover, and cook another 5 minutes. Serve with rice. Serves 4.
NUTRITION INFORMATION PER SERVING: 446 calories, 21g fat, 7g saturated fat, 1g trans fat, 76 mg cholesterol, 1000 mg sodium, 1413 mg potassium, 32g carbohydrates, 13g fiber, 2g sugars, 34g protein (USDA)