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White Beans Oreganata

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Ingredients
  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
Directions

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.

Recipe Summary

Method: 
Boiled
Ingredient: 
Bean

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