White Beans Oreganata

White Beans Oreganata Recipe
Oxmoor House


8 servings (serving size: 1 1/3 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 23 Minutes
Cook: 1 Hour, 15 Minutes
Other: 8 Hours

Nutritional Information

Calories 260
Fat 4.4 g
Satfat 0.7 g
Protein 14.3 g
Carbohydrate 43.5 g
Cholesterol 0 mg
Iron 4.2 mg
Sodium 625 mg
Caloriesfromfat 15 %
Fiber 13.6 g
Calcium 152 mg


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


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.

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.

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.

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