White Beans with Spinach Puree
Yield
6 servingsPrep
10 minCook
2 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
white beans
soaked overnight |
|
| 1 | box |
spinach
frozen, thawed, chopped |
*
|
| 4 | each |
garlic cloves
minced |
|
| 1 | cup |
bread crumbs
soft |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
thyme
dried |
*
|
| 1 | x |
oregano
dried |
*
|
| 1 | x |
salt and white pepper
to taste |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
white beans
soaked overnight |
|
| 1 | box |
spinach
frozen, thawed, chopped |
*
|
| 4 | each |
garlic cloves
minced |
|
| 237 | ml |
bread crumbs
soft |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
thyme
dried |
*
|
| 1 | x |
oregano
dried |
*
|
| 1 | x |
salt and white pepper
to taste |
* |
Directions
Rinse and drain beans.
Cook with bay leaf until tender (1-2 hours).
Partially drain, leaving beans in about ½ cup of their liquid; reserve drained liquid in case more moisture is needed.
Combine bread crumbs and garlic in a bowl (these may be minced together in food processor if making bread crumbs).
Heat spinach and add salt, white pepper, oregano and thyme to taste; purée spinach mixture.
Combine beans, bread crumbs and as much spinach purée as needed to bind ingredients together.
Serve slightly warm.
