Spicy Spinach Stew

• 1 tablespoon canola oil
• 1 medium onion, chopped
• Salt and freshly ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 2 teaspoons minced garlic
• 1 (15-ounce) can diced tomatoes
• 3 (15-ounce) cans white beans, drained and rinsed
• 1 (10-ounce) box frozen chopped spinach, thawed

1. Heat the canola oil in a large saute pan over medium heat.
2. Add the onion and saute until slightly tender about 3 minutes.
3. Season with salt and pepper, to taste.
4. Add the paprika, red pepper flakes and garlic.
5. Saute for 1 minute, then stir in the tomatoes, white beans and spinach.
6. (Reserve 1 1/2 cups of beans and 1/4 cup spinach for Round 2 Spanish Dip recipe.)
7. Cook stirring every couple of minutes, until heated through, about 6 minutes.
8. Transfer to a serving bowl and serve warm or at room temperature.

canola oil, onion, salt, paprika, red pepper, garlic, tomatoes, white beans

Taken from www.foodnetwork.com/recipes/sandra-lee/spicy-spinach-stew-recipe.html (may not work)