Today I made warm butter bean and spinach salad, slow-cooked chicken, olive oil mashed potatoes with wilted spinach gravy, hot cocoa mix, and apple butter.
For lunch I made warm butter bean and spinach salad as a leftover remix of yesterday's butter beans. I added fried onions and spinach to change the flavor and texture, and I enjoyed it with a square of leftover cornbread. See the recipe below.
The organic chicken I got from Soho's, the local organic grocery, cooked up tender and juicy. It just fit into my one-quart slow cooker with a rib of celery, a carrot, and 1/4 cup of pureed tomatoes.
The mashed potatoes were disappointing. I usually don't enjoy russet potatoes mashed, but did not think of this until I was eating them. When mashed, they lack flavor and have a gummy texture. I favor yukon golds for mashed potatoes.
I enjoyed a cup of my hot cocoa (see previous recipe)with my dinner and my apple butter is still simmering in my mini crockpot.
Warm Bean and Spinach Salad: Left-over Remix for the Pork and Butter Beans
I made this recipe after I had made a pot of beans the night before. I ate it with cornbread as a quick light lunch when I was home by myself. Double or quadruple the recipe to serve more people.
1 tablespoon olive oil
½ onion, sliced thinly
½ cup cooked giant lima beans with cooking liquid
2 cups baby spinach
1 teaspoon grated carrots
1 slice of lime
Saute onion slices in olive oil until dark brown. Add beans with liquid and simmer until hot and thick. Stir in spinach and remove from heat. Continue to stir until spinach welts. Plate and garnish with grated carrots and the juice of the slice of lime.