Photo: Chiara Conti
Beet Greens and Baby Spinach with Red Kidney Beans
9 ingredients
20 min + 20 min
4 servings
openrecipes
"I found a 'Greens with Cannellini Beans and Pancetta' recipe and didn't have all the ingredients, so I compromised and came up with this recipe. A Big 'Thank You' to Diana Moutsopoulos, for sharing her recipe with everyone."
Estimated Nutrition (whole recipe, rough)
367
Calories
14g
Protein
18g
Fat
40g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Beet | 1/2 cup (85g) | 35 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (15 ounce) can kidney beans, juice drained and reserved
- 2 tablespoons olive oil
- 1 small white onion, sliced
- 3 cloves garlic, crushed
- 2 cups baby spinach, coarsely chopped
- 1 bunch beet greens and stems, roughly chopped
- 2/3 cup imitation bacon bits, or to taste
- 1/2 cup red wine vinegar
- salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes