Serve this Mexican-style side dish with chicken or pork. You can make this recipe lighter by substituting 1 tablespoon of oil for the bacon.
3 slices bacon, diced
1/4 cup onion, diced
1 pound spinach, fresh
1 teaspoon crushed red pepper flakes
1 cup pinto beans, cooked (canned)
Wash and remove the large stems from the spinach. Steam for 10 minutes. Allow to cool. Chop into small pieces. Set aside. Brown the bacon in a large skillet. Add the onion and cook until soft. Stir in the cooked spinach. Add the remaining ingredients and simmer for 5 minutes. Serve warm.