Lean ground beef simmered with white beans, tomatoes, spinach, and herbs; serve with crusty whole-grain bread.
KBy kaylyn
Servings
4
1 lb Lean ground beef (93% lean)
1 tbsp Olive oil
1 piece Yellow onion, diced
4 clove Garlic
1 tbsp Tomato paste
1 tsp Dried oregano
1 tsp Smoked paprika
0.25 tsp Red pepper flakes
1 can Canned diced tomatoes
1 can Canned cannellini beans, drained and rinsed
0.5 cup Low-sodium beef broth
4 cup Fresh baby spinach
0.25 cup Fresh basil or parsley, chopped
1 tbsp Lemon juice
0.75 tsp Salt
0.5 tsp Black pepper
4 slice Crusty whole-grain bread, sliced
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Brown the Beef
1. Heat the olive oil in a large deep skillet over medium-high heat. Add the ground beef with half the salt and the black pepper, and cook for 5-6 minutes, breaking it up, until well browned.
2. Add the onion and cook for 4 minutes until softened. Stir in the garlic, tomato paste, oregano, smoked paprika and red pepper flakes, and cook for 1 minute until fragrant and the paste darkens slightly.
3. Pour in the diced tomatoes and beef broth, scraping up any browned bits. Add the cannellini beans and remaining salt, bring to a simmer, then reduce the heat to medium-low and cook for 12-15 minutes until thickened.
1 can Canned diced tomatoes,
1 can Canned cannellini beans, drained and rinsed,
0.5 cup Low-sodium beef broth,
0.4 tsp Salt
4. Stir in the spinach a handful at a time until wilted, about 2 minutes. Remove from the heat and stir in the lemon juice.
4 cup Fresh baby spinach,
1 tbsp Lemon juice
To Serve
5. Taste and adjust the seasoning. Scatter the fresh basil over the skillet and serve hot with the crusty whole-grain bread.
0.2 cup Fresh basil or parsley, chopped,
4 slice Crusty whole-grain bread, sliced
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