White Beans with Spinach Puree

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.