Judias Blancas Con Espinaca (Spinach and Beans)

Posted · 2 Comments

Judias Blancas Con Espinacas (Spinach and White Beans) | myhumblekitchen.com

I love legumes. Packed with protein, nutrients and best of all, my kids will eat them!

Now that local Spring veggies are in season, judias blancas con espinaca is a great dish to use up that Spinach. Enjoy :)

Judias Blancas Con Espinaca (Spinach and Beans)

Ingredients:

  • 1 cup Great Northern White Beans (Or Garbanzos or Cannellini) soaked overnight.
  • Extra Virgin Olive Oil
  • 1 Slice Bread
  • 1 onion, chopped
  • 1 can Organic diced tomato's
  • a good pinch of Paprika, (Preferrably, Spanish Paprika, Pimenton)
  • 1 lb Spinach
  • 3 garlic cloves
  • Kosher Salt

Method:

  1. Drain the beans, place in a saucepan and cover with water. Bring to a boil, cover and simmer for about 1 hour until the beans are tender. Drain.
  2. Heat 3 tbl EVOO in a frying pan and fry the bread until golden brown. Transfer to a plate.
  3. Saute the onion in the remaining EVOO (Add a little more if you need to) over low heat until soft but not brown, then add the tomato's and continue cooking over low heat.
  4. In a large pan, add 3 tbl EVOO and stir in the paprika. Add the spinach. Cover and cook for a few minutes until the spinach has wilted.
  5. Add the onion and tomato mixture to the spinach, mix well and stir in the beans.
  6. Place the garlic and fried bread in a food processor and process until smooth. Stir in the spinach and bean mixture.
  7. Add 2/3 cup water and cover and simmer gently for 20-30 minutes, adding more water if necessary.
http://www.myhumblekitchen.com/2009/05/mondays-with-mami-chicharos-con/

2 Responses to "Judias Blancas Con Espinaca (Spinach and Beans)"
  1. Gabe Bauman says:

    Lamb chunks would finish it off nicely!

  2. Lori Lynn says:

    Sounds great. Intrigued by the fried bread. I used to make a white bean and broccoli dish served over a piece of fried bread with broth ladled over. Your fried bread looks too good to put in the food processor. Thanks for reminding me about that old dish, I plan to resurrect it.
    Lori Lynn

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