Stewed White Beans with Spinach and Bacon

This next recipe comes from one of my favorite Food Network chefs, Rachel Ray. I have varied from this recipe just a bit, to make it a little more healthy. It is a perfect 30 minute meal for those chilly nights!

Ingredients:

• 8 slices of bacon; Rachel Ray calls for regular bacon, but I like to use turkey bacon or low-sodium bacon
• 1 pound baby red-skinned potatoes, cut into cubes (I don't put this in my recipe all the time, the picture below is minus potatoes)
• 1/2 to whole onion, roughly chopped
• 2 15 oz cans of cannellini beans, rinsed
• 1 cup low sodium chicken broth
• 2 tablespoons fresh lemon juice
• Salt and peper
• 2 cups packed baby spinach
• 2 to 3 scallions, thinly sliced
• 1/2 cup grated parmesan cheese

In a large skillet, cook the bacon over medium heat, turning halfway through, until just crisp; drain on a paper-towel-lined plate. Discard all but 2 tablespoons of the bacon grease from skillet. If you want a little healthier version, do not reserve any grease and instead use olive oil. 

Return the skillet to medium-high heat, add the potatoes (if using potatoes) and cook, stirring occasionally, until golden. If not using potatoes, add in the onion and cook until softened, about 5 minutes. Stir in the beans, chicken broth and lemon juice; season with salt and pepper. Simmer until almost all liquid is absorbed. 

Stir in spinach and cook until wilted. Crumble the bacon on top and sprinkle with the scallions and parmesan. Serves 4!