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White Beans Oreganata

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  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
  Bay leaf 1
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2101 Calories from Fat 326

% Daily Value*

Total Fat 37 g57%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4201.5 mg175.1%

Total Carbohydrates 347 g115.8%

Dietary Fiber 108.2 g432.9%

Sugars 27.5 g

Protein 112 g224.8%

Vitamin A 318.6% Vitamin C 271.2%

Calcium 114.8% Iron 192.3%

*Based on a 2000 Calorie diet

White Beans Oreganata Recipe