Sakura 3-Tier Bento #34

Pita crackers, cheddar, raspberries stuffed with white chocolate, a hard boiled egg (halved), and white beans with bacon and spinach.

These beans are one of those amazing little recipes that actually tastes better as leftovers the next day, and about equally good hot, cold, or at room temperature. I modified the recipe taken from a package of bacon.

White Beans with Bacon and Spinach
Servings: about 4

4 slices bacon, cut into 1-inch pieces
1 large clove of garlic, minced
1 cup frozen baby spinach
1 15-oz. can small white beans (such as cannellini or navy), drained and rinsed
Freshly ground black pepper

Cook the bacon in a large skillet on medium heat until most of the fat has rendered, stirring frequently. Remove bacon from skillet and drain on paper towels. Leave the fat in the skillet.

Cook garlic in bacon fat for about 1 minute or until the garlic has browned slightly. Stir in frozen spinach and cook, stirring, until hot. Add beans and bacon and heat through.

Season generously with ground black pepper.


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