White Beans Oreganata Recipe
Ingredients
| Great northern beans package | 1 , dried | |
| Water | 6 Cup (16 tbs) | |
| Onion | 2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Garlic | 4 Clove (5gm), minced | |
| Bay Leaf | 1 | |
| Baby spinach package | 1 | |
| Oregano | 1/4 Cup (16 tbs), chopped | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | 2 Teaspoon, divided | |
| Ground black pepper | 1/2 Teaspoon | |
| Olive oil | 2 Tablespoon, divided | |
| 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; 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.
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.
Chef
