Dead Simple Suppers: Indian Spiced Beans and Spinach

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I love the combination of beans and tomatoes. I especially love recipes like this one, where I can have all the ingredients I need just waiting in the cupboard (and freezer) for a day when I’ve forgotten to plan dinner. You can use this as the main dish by adding a bun or some rice to the side – it would also be nice on top of some pasta or couscous. Or you can make it a nutritious side dish instead and serve it with sausage or chicken.

Indian Spiced Beans and Spinach

(adapted from Rachel Ray Magazine)

Ingredients

• 1 Tbsp canola oil
• 1 onion chopped
• 1 large can of diced tomatoes (28 oz)
• 3 tsp ground coriander
• 1.5 tsp ground cumin
• 1/4 tsp garam masala
• 1/4 tsp tumeric
• 1 can of beans rinsed and drained (the original recipe called for chickpeas, I used navy beans)
• salt
• 1 package of chopped frozen spinach

Directions

1. Heat the oil in a large skillet over medium high heat.
2. Add chopped onion and cook for a few until slightly browned on the edges.
3. Add the spices, and tomatoes and frozen spinach. Cook until spinach is almost completely thawed. (If using chickpeas you can add them now too as they are more robust than navy beans).
4. Add beans and cook until heated through.