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Greens With Beans And Chile & Drunken Beans

Mexican.Chef's picture
Ingredients
  Spinach 1 1⁄2 Pound (Fresh)
  White onion 1⁄2 Small, sliced (Separated Into Rings)
  Vegetable oil 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Cooked pinto beans 1⁄2 Cup (8 tbs)
  Crushed new mexican red chili 1 Tablespoon (Seeds Included)
  Distilled vinegar 1 Teaspoon
  Salt To Taste
Directions

Rinse the spinach in a lot of water two or three times to remove any grit.
Drain off the excess water and tear the leaves into smaller pieces, if necessary, and place them in a bowl.
In a saute pan over medium-high heat, quickly saute the onions in the oil until they soften, 1 or 2 minutes.
Prepare a steamer and place the garlic, if desired, in the water at the bottom.
Toss the spinach with a little oil, and steam it until it's just soft, about 2 minutes.
Toss the spinach with the onions, beans, chile and vinegar.
Season to taste with the salt and serve immediately.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Bean

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