GIANT BEANS WITH SPINACH, TOMATOES AND FETA
This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas's wonderful new cookbook, "The Country Cooking of Greece." The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes. I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake
Provided by Martha Rose Shulman
Categories soups and stews, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1460 milligrams, Sugar 7 grams
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Surja Baboo
[email protected]This dish was a bit too salty for my taste. I think I'll use less feta cheese next time.
Avinandan Gupta
[email protected]Overall, I thought this was a good recipe. The giant beans were a nice change from the usual beans I use, and the spinach and tomatoes added a lot of flavor. I'll definitely be making this again.
MCrack O'chungus
[email protected]I thought the flavor of the giant beans was a bit too strong for my taste. I might try using a different type of bean next time.
mr jawad
[email protected]The giant beans were undercooked in my dish. I had to cook them for an extra 30 minutes before they were tender. Other than that, the dish was delicious.
Eric Santos
[email protected]I found this recipe to be a bit too time-consuming. I had to soak the giant beans overnight, and then the cooking process took quite a while. I think there are easier recipes out there that taste just as good.
Zulqurnain Khan
[email protected]This dish was a bit too bland for my taste. I would have liked more flavor from the giant beans, and I think some additional spices would have helped to liven up the dish.
Henry Wasserman
[email protected]I'm not a huge fan of giant beans, but I was pleasantly surprised by how much I enjoyed this dish. The spinach and tomatoes helped to balance out the flavor of the beans, and the feta cheese added a nice salty touch.
Suraj Bk
[email protected]This was an easy and delicious weeknight meal. The giant beans were a great way to add protein and fiber to the dish, and the spinach and tomatoes added a pop of color and flavor. I'll definitely be making this again.
Lizet Mtz
[email protected]I loved this recipe! The giant beans were hearty and filling, and the spinach and tomatoes added a nice touch of freshness. The feta cheese was the perfect finishing touch.
Bright Prince
[email protected]Delicious and nutritious! This dish was packed with flavor and healthy ingredients. The giant beans were a great source of protein, and the spinach and tomatoes added a boost of vitamins and minerals. I'll definitely be making this again.
Ruth Berlanga
[email protected]This dish was a hit with my family! The giant beans were a unique and delicious addition, and the spinach and tomatoes added a pop of color and flavor. I'll definitely be making this again.
Amah_ Newbeauty
[email protected]I was pleasantly surprised by how much I enjoyed this dish. The giant beans were a great substitute for meat, and the spinach and tomatoes added a fresh, vibrant flavor. I'll definitely be making this again.
Margaret Onyinye
[email protected]5 stars! This dish was simple to prepare, and the results were amazing. The giant beans were tender and creamy, and the spinach and tomatoes were perfectly cooked. I highly recommend this recipe.
Qadeer Ahmad Murshid
[email protected]This recipe is a keeper! The giant beans were a great source of protein and fiber, and the spinach and tomatoes added a healthy dose of vitamins and minerals. I'll definitely be making this again.
MD:Rased Rana
[email protected]Easy to make and incredibly delicious! I'm not usually a fan of spinach, but it paired perfectly with the beans and tomatoes. The feta added a nice salty touch.
Rizwan Zaidi
[email protected]This dish was an absolute delight! The giant beans were hearty and flavorful, and the combination of spinach, tomatoes, and feta created a delightful medley of textures and flavors. I especially loved the tangy kick from the feta.