Spinach & Beans
Growing up, my mom would put a pot of beans on the stove for hours, and when they finished cooking, she would throw in a bunch of spinach. We ate it as a stew with a big slice of Italian bread. It was healthy, simple and so comforting. I don’t have the time or patience to cook beans all day. So make the quick version using pressure cooked beans. If your not a vegetarian and like that smokey taste, I highly recommend adding a ham hock to your pressure cooked beans to bring this dish to the next level.
Servings: 2 people
Equipment
- 1 Pot 8 quart or bigger
Ingredients
- 1-2 Tbsp Olive Oil
- 2 Garlic Cloves
- A Pinch of Hot Pepper Flakes optional
- 1 Cup Kidney or Pink Beans
- 2 Cups Bean Broth the liquid from your pressure cooked beans
- 1 Cup Grated Parmesan Cheese if you are freshly grating, add 1 cup as its usually more fluffy but if you are using per-grated cheese, you may want to use less because its usually more densely packed
- 3 Cups Spinach you can add more spinach, it wilts down significantly
- 1 Tsp Salt
- ½ Tsp Pepper
Instructions
- Cook garlic and hot pepper flakes in the olive oil. Be careful not to burn the garlic.
- Once the garlic is lightly toasted add in your pressure cooked or precooked beans with the broth. Add the salt, pepper and your parmesan cheese. Then add in the spinach and cover for a few minutes until it wilts.
- Once wilted, uncover and cook on low for 5 to 10 minutes.
- Serve up with some extra evoo and parmesan. Don't forget to dunk some toasted Italian bread into the stew.
