(Ingredients are Approximate)
1 lb Baby Red Potatoes, diced
1 lrg Onion, sliced
3 oz Pancetta, cut into small pieces
3 cloves Garlic, minced
2-3 tblsps Basil Infused Extra Virgin Olive Oil
(or EVOO and 2 tblsp dried Basil)
1 can Cannellini Beans, drained and rinsed
1 can Diced Tomatoes, drained
8 oz Fresh Spinach
Sea Salt and Freshly Ground Pepper to Taste
Add Basil Infused EVOO to pan along with Pancetta, Onions, Garlic, Sea Salt (just enough to get onions to sweeten up) and cook over medium heat until Pancetta is almost cooked. It will not brown like bacon does.
Add diced Potatoes and let simmer over low heat until potatoes are just starting to soften up (about 10-15 mins)~ DO NOT OVERCOOK potatoes.
Add Cannellini Beans, diced Tomatoes, Spinach and Sea Salt and Pepper to taste and continue to cook on simmer until Potatoes are completely done and Spinach is wilted.
NOTE: (1) Pancetta is Italian bacon its very thinly sliced and has a much lighter taste than bacon; however, if you cannot find it, bacon can be substituted. OR you can make this dish without it. (2) As for the Basil Infused Extra Virgin Olive Oil, its easy to make your own and a lot less expensive than the fancy bottled ones ~ here’s how: pick about 6-8 Basil leaves, cut into slivers and place in Extra Virgin Olive Oil, let stand at room temp for a few hours.
Deborah Kincaid Carboni