My mom came up with this recipe on the same day that she made the Cheezy Baked Macaroni (March 2007 Newsletter), thinking that my son, Jaysen, would love the pasta and that this dish would be too spicy for him. He ate 6 bowls of this dish and only a few bites of the pasta. You never know. This would be great in a wrap with brown rice or whole wheat couscous, or without the tortilla and in a bowl.
Prep Time: 10 min
Cook Time: 40 min
1 Place the onion and garlic in a large pot with the vegetable broth. Cook, stirring occasionally until onion is tender, about 4 minutes. Add beans, tomatoes, oregano and red pepper flakes. Mix well, bring to a boil, reduce heat, cover and cook for 30 minutes, stirring occasionally. Add the lemon juice, spinach and several twists of freshly ground pepper. Cook for an additional 5 minutes, until spinach is tender.
2 Serve over hot brown rice or whole wheat couscous.