Spinach with beans (hamas con espinaca)

Yield: 6 Servings

Measure Ingredient
¾ cup Dried canellini beans (marrow beans)
1 pounds Spinach, washed
1 large Marrow bone or 1/4 pound parboiled or left over beef
6 tablespoons Olive oil
2 teaspoons Salt
2 cups Stock or water

source: Mediterranean Specialites for the Modern cook by Esther B. Cory This dish, combined with rice, is an agreeable substitute for the sterotyped meal and a favorite among Estern Mediterranean people,It is most welcome on a cold day.

Cover Beans with water and soak overnight. Pick over beans. Cook vigorously, starting with fresh cold water, for about an hour. Place one half the spinach in saucepan or shallow casserole, then a layer of half the beans, with the marrow bone or beef. Repeat layers using the rest of the spinach and beans. Add olive oil and 2 cups water. Cook for 15 minutes.

When the beans are tender, add salt. Avoid over cooking to prevent from falling apart. Serve hot in soup dishes. Serves 6 Posted to Recipe Archive - 15 Dec 96 submitted by: LeiG@...

Date: Sat, 14 Dec 96 23:08:11 EST

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