Beans Spinach Recipes

SAUTEED SPINACH AND WHITE BEANS

Steps:

• Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
• Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.

WHITE BEANS AND SPINACH

Steps:

• Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

GARLIC SPINACH WITH WHITE BEANS

Steps:

• Heat a large skillet. Add oil.
• Sauté garlic 1 minute.
• Add all the spinach
• Lower heat to med and cover.
• Cook just long enough to wilt spinach (about 3 minutes).
• Add beans & stock and heat through.
• Serve.

BEANS & SPINACH

Steps:

• In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender. , Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.

RUSTIC BEANS & SPINACH WITH GARLIC YOGURT

Steps:

• Heat the oil in a large pan and fry the onion, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the pepper, bouillon, rosemary, paprika, cherry tomatoes, tomato purée and beans, and cook for 15 mins. Meanwhile, stir the yogurt and crushed garlic together.
• Stir the spinach into the pan and cook until wilted, adding a splash of water if you need to. Add some lemon juice to taste if you like, then serve in bowls topped with a dollop of the yogurt, a pinch of paprika and a good grinding of black pepper.

SPINACH AND WHITE BEANS WITH GARLIC

Steps:

• Saute garlic in olive oil until golden.
• Add spinach and saute until wilted.
• Add remaining ingredients, stir and simmer about 2 minutes.
• Serve immediately as spinach will darken.

GIANT BEANS WITH SPINACH, TOMATOES AND FETA

Steps:

• Combine the beans, water, bay leaf, halved onion, and crushed garlic in a large saucepan and bring to a gentle boil. Reduce the heat and simmer 30 minutes. Add salt to taste and simmer another 30 minutes. The beans should be al dente: not yet soft but not hard either. Remove from the heat. Using tongs, remove and discard the onion, garlic and bay leaf. Place a strainer over a bowl and drain the beans. Taste the broth and adjust seasonings. Set aside.
• While the beans are simmering, blanch the spinach in a large pot of salted boiling water for 20 seconds, or steam just until it wilts, abut 1 minute. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely.
• Preheat the oven to 350 degrees.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the leek and the scallions. Add a pinch of salt and cook, stirring often, until the mixture is tender, 3 to 5 minutes. Transfer to an ovenproof casserole or baking dish, preferably earthenware. Stir in the spinach, parsley, dill, beans, half the tomato purée, 2 cups of the bean broth and half the feta. Season to taste with salt and pepper and stir in another tablespoon of olive oil. Place the remaining tomatoes over the top and sprinkle on the remaining feta. Drizzle on the remaining tablespoon of olive oil. Cover and place in the oven.
• Bake 1 to 2 hours, checking the liquid every 20 minutes to make sure that the beans are submerged; add more bean broth if necessary. When they're done, the beans will be creamy but intact.

WHITE BEAN AND SPINACH SOUP

Steps:

• Place white beans into a large container and cover with water; let soak 8 hours to overnight.
• Drain beans, reserving 2 cups soaking water.
• Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
• Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.

SPANISH WHITE BEANS WITH SPINACH

Steps:

• Cook onion and sun-dried tomatoes in 1/4 cup oil with 1/2 teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute.
• Stir in beans, water, spinach, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoon oil.

WHITE BEAN, SPINACH, AND BARLEY STEW

Steps:

• Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
• Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

SPINACH AND WHITE BEANS WITH GARLIC

Steps:

• In a skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, add the spinach, and cook it, stirring, until it is wilted. Add the beans, the vinegar, and salt and pepper to taste and simmer the mixture, stirring gently, for 2 minutes.

SAUTEED CORN, SPINACH, AND GREEN BEANS

Steps:

• In a large skillet, heat oil over medium-high. Add corn and green beans, and cook until green beans are warmed through, 4 to 6 minutes.
• Add spinach and thyme; season with salt and pepper. Cook, tossing, until spinach is wilted, 1 to 2 minutes. Stir in vinegar; season with salt and pepper.