 |
Prep Time: 23 Minutes Cook Time: 75 Minutes |
Ready In: 98 Minutes Servings: 8 |
|
Ingredients:
1 (16-ounce) package dried great northern beans |
6 cups water |
2 cups chopped onion (about |
1 large) |
1/2 cup thinly sliced celery |
4 garlic cloves, minced |
1 bay leaf |
1 (6-ounce) package fresh baby spinach |
1/4 cup chopped fresh oregano |
1/4 cup chopped fresh parsley |
2 teaspoons salt, divided |
1/2 teaspoon freshly ground black pepper |
2 tablespoons olive oil, divided |
4 garlic cloves, minced |
6 plum tomatoes, 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; sauté 1 minute or until lightly browned. Stir in tomato and 1/2 teaspoon salt; sauté 2 minutes or until thoroughly heated. Gently stir tomato mixture into bean mixture.
4. Ladle oreganata into bowls; drizzle servings evenly with 1 tablespoon oil.
|
|