Sauteed Cannellini With Spinach And Garlic - cooking recipe

Ingredients

30 ounces cannellini beans (2 cans, drained but not rinsed)
1 onion (medium diced fine)
2 tablespoons garlic, minced
7 ounces frozen spinach (1 box Bird Eye or any brand)
2 teaspoons parsley (fresh and chopped fine)
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon olive oil
Optional
3 tablespoons white wine (or you can use chicken broth or just water to loosen up the sauce if too thick)
olive oil, to drizzle as a garnish

Preparation

Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.
Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.