Sauteed Lima Beans with Tomatoes and Spinach

Ingredients

• 2 tablespoons olive oil or butter
• 2 large garlic cloves, minced
• 1/4 cup of white wine

• 1 container cherry tomatoes, halved
• 2 large handfuls of baby spinach

• Salt and pepper to taste
• 1 pound cooked lima beans, drained

Preparation

Heat the oil and garlic in a large skillet over medium-high heat. When the garlic starts to sizzle, add the tomatoes. Then add wine (you may not need all of it) and some salt and pepper, then add spinach. Cook down for about 5 minutes or until the tomatoes are well broken. Add the lima beans and additional salt and pepper. Stir; cover and cook until the beans are tender, about 20 minutes depending on size. Remove the lid and cook until any excess moisture is evaporated. Serve immediately, or they are also good at room temperature.