Cook bacon in Dutch oven or large saucepan over medium heat for 2 minutes. Add onion; cook, stirring occasionally, 5-6 minutes or until bacon is crisp and onion is tender. Stir in beans and olives; heat through.
Add spinach, tomatoes and vinegar. Cover. Cook 1 minute or until spinach is slightly wilted. Remove from heat. Toss lightly and transfer to serving plates. Season with pepper, if desired.
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 76 (68%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 9.5mg||3 %|
|Sodium 316.2mg||11 %|
|Potassium 500mg||13 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 3.7g|
|Protein 4.1g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 112
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