* 4 teaspoons extra-virgin olive oil, divided
    * 1 16-ounce tube prepared plain polenta, cut into cubes 1/2-inch
    * 1 clove garlic, chopped
    * 1 small onion, halved and thinly sliced
    * 1 red bell pepper, diced
    * 1 / 2 teaspoon paprika, preferably smoked, plus more for garnish (see note)
    * 1 15-ounce can butter beans, rinsed
    * 4 cups packed baby spinach
    * 3 / 4 cup vegetable broth
    * 1 / 2 cup shredded Manchego or Monterey Jack cheese
    * 2 teaspoons sherry vinegar

They were also

    * Sauteed Green Beans & Cherry Tomatoes
    * Sauteed spinach with pine nuts and raisins Golden
    * Butter-Bean Spread Sandwich Roll-Up
    * Bean & Butternut Tacos with Green Salsa
    * Linguine with Fennel & Butter Beans
    * Zesty Wheat Berry Black Bean Chili
    * White Bean Soup (Fassoulatha)
    * Hearty Minestrone
    * Spicy Bean Burgers with Guacamole


   1st Heat 2 tablespoons oil in a large nonstick frying pan over medium heat. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 80-10 minutes. Transfer to a plate.
   2nd Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, 30 seconds. Cook onion and bell pepper, and stir until just tender, 3-5 minutes. Sprinkle with paprika, cook, stirring, for 30 seconds. Stir in beans, spinach and broth boil and stir until the beans are heated through and the spinach is wilted, 2-3 minutes. Remove from heat, stir in cheese and vinegar. Serve vegetables on polenta. Sprinkle with paprika, if desired.

Tips & Hints

    * Smoked paprika is available in three flavors: sweet, bitter and sharp. Sweet is one of the most versatile, but choose your name, if you do a bit of heat. Do you find it well-stocked supermarkets, shops, food specialties.


Per serving: 207 calories, 8 g fat (2 g Sat, 4 g mono); 7 mg cholesterol, 28 g carbohydrates, 10 g protein, 5 g fiber, 678 mg sodium, 578 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), Vitamin A (110% DV), Folate (23% DV), Calcium (20% DV), potassium (19% dv).

1 1 / 2 Carbohydrate Serving

Exchanges: 1 1 / 2 starch, 1 vegetable dish, 1 very lean meat, 1 fat