White Beans Oreganata
|Dried great northern beans||16 Ounce (1 Package)|
|Water||6 Cup (96 tbs)|
|Chopped onion||2 Cup (32 tbs) (About 1 Large Sized)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Fresh baby spinach||6 Ounce (1 Package)|
|Chopped fresh oregano||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Salt||2 Teaspoon, divided|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Olive oil||2 Tablespoon, divided|
|Plum tomatoes||6 , seeded and chopped|
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
2. Combine beans, 6 cups water, and next 4 ingredients in Dutch oven. Bring to a boil; cover, reduce heat, and simmer 70 to 80 minutes or until beans are tender. Discard bay leaf. Stir in spinach, oregano, parsley, 1 1/2 teaspoons salt, and pepper; cook 2 minutes or until spinach wilts.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add garlic; saute 1 minute or until lightly browned. Stir in tomato and 1/2 teaspoon salt; saute 2 minutes or until thoroughly heated. Gently stir tomato mixture into bean mixture.