Bean Creamed Spinach Over Red Potatoes

Ingredients:

• 2 T. water
• 1 cup onions, coarsely chopped
• 1 3/4 cups cooked white beans or 15 oz. can drained
• 10 oz pkg frozen chopped spinach
• 1 cup water
• 1 T. instant veggie stock powder
• 2 T. dried dill or 1/8 tsp freshly grated nutmeg
• salt and pepper to taste
• 2 T. lemon juice
• soy milk (or the bean liquid)

Directions:

Heat the water in a medium saucepan. Saute the onions for 1 minute, stirring frequently. Add the beans, spinach, water, stock powder, dill or nutmeg, pepper and salt. Bring to a boil over high heat. Cover and cook over medium heat for 5 minutes.

Break up the block of spinach with a fork and stir well. Cook until the spinach is tender, 3 tp 5 minutes. Puree the mixture in a blender or food processor. Thin to desired consistency with soy milk or reserved bean liquid.

Pour over boiled red potatoes and serve.