White Beans Oreganata
Need a gluten free and vegan main course? White Beans Oreganata could be a tremendous recipe to try. One serving contains 263 calories, 14g of protein, and 4g of fat. This recipe serves 8. From preparation to the plate, this recipe takes around 1 hour and 38 minutes. Head to the store and pick up amazing northern beans, olive oil, pepper, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.
Instructions
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours.
Combine beans, 6 cups water, and next 4 ingredients in Dutch oven. Bring to a boil; cover, reduce heat, and simmer 70 to 80 minutes or until beans are tender. Discard bay leaf. Stir in spinach, oregano, parsley, 1 1/2 teaspoons salt, and pepper; cook 2 minutes or until spinach wilts.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Add garlic; saut 1 minute or until lightly browned. Stir in tomato and 1/2 teaspoon salt; saut 2 minutes or until thoroughly heated. Gently stir tomato mixture into bean mixture.
Ladle oreganata into bowls; drizzle servings evenly with 1 tablespoon oil.