Greens With Beans And Chile & Drunken Beans
|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|
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.