- 1 Tbsp olive oil
- 1 small onion, diced
- 2 540 ml cans navy beans, drained and rinsed
- ½ lb bacon, chopped
- 1 10 oz pkg frozen chopped spinach, thawed
- 6 cups chicken or veggie stock
Prep and Cook
- 1Heat oil in a large pot set over medium-high heat. Add the onion, cooking until translucent, about 5 minutes.
- 2Add beans, bacon, spinach and stock and bring to a boil. Reduce heat and simmer for 40 minutes.
Category: No Category