Pinto Beans with Spinach

A side of beans is a nice warm weather staple. But they are usually laden with sugar, (which I love but it doesn't help my waistline whittle away or the sugar cravings I get after having a helping, as I help myself to some more, lol) A great remedy for this is making my own pot of beans and I like to toss in some spinach to up my greens intake. This is nice served as a side dish at a barbecue or served with rice as a main meal for your meatless meal nights. These are especially good-room temperature. Serve with a creamy avocado wedge sprinkled with cayenne pepper or top with a fruity balsamic vinegar. Enjoy!

• 1 pound pinto beans, soaked overnight
• 5 cups water
• 4 cups roughly chopped, tightly packed spinach
• 3 tablespoons olive oil
• 3 sliced bacon, minced
• 1 cup chopped red onion, (about 1 medium onion)
• a few inner celery stalks, chopped
• cayenne pepper
• sea salt
• ground black pepper

In a Dutch oven, combine the olive oil, bacon, onion and saute on low heat for about 5 minutes until the onion is translucent. Add the beans and give them a good stir followed by adding the water, celery and spices. Bring the beans up to a boil on high heat, then lower the heat to a low setting and cook for about an hour and a half, until the beans are nice and tender. Remove from the heat and stir in the spinach, until wilted. Adjust the seasonings as needed. Serves about 6 or more. This makes a nice, big pot of beans.