White Beans Oreganata

Name: White Beans Oreganata
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

15 ingredients

4 steps

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; 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.
4

Ladle oreganata into bowls; drizzle servings evenly with 1 tablespoon oil.