White Beans Oreganata

Yield: 8 servings (serving size: 1 1/3 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 260
  • Fat: 4.4g
  • Saturated fat: 0.7g
  • Protein: 14.3g
  • Carbohydrate: 43.5g
  • Cholesterol: 0mg
  • Iron: 4.2mg
  • Sodium: 625mg
  • Calories from fat: 15%
  • Fiber: 13.6g
  • Calcium: 152mg

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

Preparation

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