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Credit: Oxmoor House

Recipe Summary

prep:
23 mins
cook:
1 hr 15 mins
additional:
8 hrs
total:
9 hrs 38 mins
Yield:
8 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

260 calories; fat 4.4g; saturated fat 0.7g; protein 14.3g; carbohydrates 43.5g; cholesterol 0mg; iron 4.2mg; sodium 625mg; calories from fat 15%; fiber 13.6g; calcium 152mg.
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