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Laura and I both are over-loaded with work right now. Naturally, the best solution was to spend the weekend on a last-minute sister trip to NYC. We had a blast (and even got to “tour” Times Square as we dragged our luggage through it from the bus stop to our hotel).

I flew into Boston and spent the first night at her apartment. Let me tell you guys – Boston is COLD. I could never keep up with you people that live up North and actually want to leave the apartment in 30 degree weather. To keep us cozy, we made a late afternoon snack of cheesy goodness all baked in a skillet. Whether you live in cold weather or not, this meal is delicious, healthy, and a snap to make.

Cheesy Skillet Spinach and Beans

• 1 TBS Olive Oil
• 1 Onion, Sliced
• 3 Cloves Garlic, Minced
• 1 Can Great Northern Beans
• 1 Can Black Beans
• 16 oz. Vegetable Broth
• 2 16 oz Cans Tomatoes
• 1 TBS Italian Seasoning
• 1/8 tsp. Ground Red Pepper
• 10 oz. package fresh Spinach
• ¼ lb. grated Mozzarella Cheese

In a skillet over low heat, sauté onion and garlic in olive oil for one minute. Add beans, broth, tomatoes with juice, and spices. Cook approximately 15 minutes, or until liquid is mostly evaporated. Add spinach and cover. Cook until spinach wilts.

Preheat broiler. Cover top of spinach with mozzarella and broil 4 inches from heat, heating until cheese turns light brown.