GIANT BEANS WITH SPINACH, TOMATOES AND FETA
This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas's wonderful new cookbook, "The Country Cooking of Greece." The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes. I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake
Provided by Martha Rose Shulman
Categories soups and stews, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Combine the beans, water, bay leaf, halved onion, and crushed garlic in a large saucepan and bring to a gentle boil. Reduce the heat and simmer 30 minutes. Add salt to taste and simmer another 30 minutes. The beans should be al dente: not yet soft but not hard either. Remove from the heat. Using tongs, remove and discard the onion, garlic and bay leaf. Place a strainer over a bowl and drain the beans. Taste the broth and adjust seasonings. Set aside.
- While the beans are simmering, blanch the spinach in a large pot of salted boiling water for 20 seconds, or steam just until it wilts, abut 1 minute. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely.
- Preheat the oven to 350 degrees.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the leek and the scallions. Add a pinch of salt and cook, stirring often, until the mixture is tender, 3 to 5 minutes. Transfer to an ovenproof casserole or baking dish, preferably earthenware. Stir in the spinach, parsley, dill, beans, half the tomato purée, 2 cups of the bean broth and half the feta. Season to taste with salt and pepper and stir in another tablespoon of olive oil. Place the remaining tomatoes over the top and sprinkle on the remaining feta. Drizzle on the remaining tablespoon of olive oil. Cover and place in the oven.
- Bake 1 to 2 hours, checking the liquid every 20 minutes to make sure that the beans are submerged; add more bean broth if necessary. When they're done, the beans will be creamy but intact.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1460 milligrams, Sugar 7 grams
CANNELLINI BEANS, SPINACH, TOMATOES AND PASTA
This is an easy-to-make, healthful and inexpensive meal for those cold, dark winter weeknights. It tastes much fancier than it is. You can do most of the prep and sauce cooking while you boil the water for the pasta. Nice weeknight multitasking.
Provided by CookTilDone
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in 3-quart pan, add onions and cook over meduim heat till limp, but not browned.
- Add garlic and stir until you can smell it, maybe a minute or two. It's key to prevent it from browning.
- Add drained spinach and combine well with onion and garlic.
- Stir in tomatoes.
- Stir in one can beans with their liquid.
- Liquify the rest of the beans with their liquid in a food processor, or mash with a potato masher in a bowl. Stir them into the rest of the dish.
- Simmer for 5 minutes to thicken, making sure it doesn't stick.
- Add chicken broth a little at a time until you get the thickness you like. It should be thick, but thin enough to coat pasta.
- Stir in oregano and basil and season to taste with salt and pepper. Add more olive oil if desired.
- Serve over hot pasta with grated Parmesan cheese. You can add a little heat with some red pepper flakes.
Nutrition Facts : Calories 809.4, Fat 13.3, SaturatedFat 2.2, Sodium 861.3, Carbohydrate 144.8, Fiber 20.6, Sugar 14.6, Protein 39.6
WHITE BEANS WITH TOMATOES AND SPINACH
Categories Bean Tomato Side Quick & Easy Low/No Sugar Spinach Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Heat large deep nonstick skillet over high heat. Add spinach to dry skillet; toss until just wilted, about 3 minutes. Transfer to strainer set over bowl.
- Heat 2 tablespoons oil in same skillet over medium-high heat. Add shallots; sauté 5 minutes. Reduce heat to medium; add tomatoes and rosemary and sauté 1 minute. Add broth; cover and cook until tomatoes soften, stirring occasionally, about 4 minutes. Remove from heat. Crush tomatoes with potato masher. Stir in beans and 1 tablespoon oil. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until juices thicken, about 15 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat.)
- Stir spinach into beans. Season with salt and pepper.
BEANS, TOMATOES, AND SPINACH
Yeah, it's a boring title, I know. I'm just too lazy to come up with something exciting, haha! This is something I just made after kind of combining a few other recipes I found while trying to find a way to use up some fresh spinach I had. It could definitely still use some work, but I just wanted to post the basics. If you have any ideas, let me know!
Provided by qotw13
Categories Beans
Time 35m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- In non-stick skillet (10 inches or so), over medium heat, saute garlic and onion until tender.
- Add spinach and water to skillet, reduce heat to medium-low, cover, and cook just until spinach is wilted (about 3 minutes).
- Add beans and tomatoes (as well as pepper and any other optional spices), cover, and simmer 15-20 minutes.
- Allow to cool, and enjoy!
Nutrition Facts : Calories 220.8, Fat 0.7, SaturatedFat 0.1, Sodium 324.4, Carbohydrate 44, Fiber 9.4, Sugar 6.1, Protein 12.2
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