Prep Time
23 Mins
Cook Time
1 Hour 15 Mins
Other Time
8 Hours
Yield
8 servings (serving size: 1 1/3 cups)
Oxmoor House

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Oxmoor House Healthy Eating Collection

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