Beer makes batters better, meat more tender, and sauces more flavorful.
White Beans Oreganata
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- #81697
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 package (16 ounce size) dried Great Northern beans
6 cups water
1 large chopped onion
1/2 cup thinly sliced celery
4 cloves garlic, minced
1 bay leaf
1 package (6 ounce size) 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 cloves garlic, minced
6 plum tomatoes, seeded and chopped
directions
Sort and wash beans, then place in a large Dutch oven. Cover with water to 2 inches above beans. Cover and let stand for 8 hours. Drain beans.
Combine beans, 6 cups water, and next 4 ingredients in Dutch oven. Bring to a boil, cover, and reduce heat to a simmer for 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 for 2 minutes or until spinach wilts.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add garlic and saute for 1 minute or until lightly browned.
Stir in tomato and 1/2 teaspoon salt. Saute for 2 minutes or until thoroughly heated. Gently stir tomato mixture into bean mixture.
Ladle oreganata into bowls, then drizzle servings evenly with 1 tablespoon oil.
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nutrition data
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