White Beans with Spinach Puree
|1 lb great northern beans|
|1 bay leaf|
|4 cups vegetable or chicken stock, more if necessary|
|1 cup bread crumbs|
|4 cloves garlic, minced or pressed|
|1 box frozen chopped spinach, thawed|
|2 tsp dried oregano|
|2 tsp dried thyme|
|kosher salt and black pepper to taste|
- Sort through beans, then soak overnight, covered.
- In a large heavy pot, cover beans with chicken or vegetable stock if you prefer a vegetarian version of this dish.
- Bring to a boil, then reduce heat and simmer until the beans are tender. About 1 and 1/2 hours. Add more stock if beans become too dry.
- Drain beans and set aside, reserving about 3/4 cup of their liquid. Discard the bay leaf.
- Combine bread crumbs and garlic in a small bowl.
- In a separate microwave safe bowl, heat spinach, allow to cool slightly, then squeeze our some of the water. Add oregano, thyme, salt and pepper to taste, and mix well.
- Add spinach to the bowl of a food processor and puree the mixture.
- In a large serving bowl combine beans, bread crumbs, spinach and reserved bean liquid, being careful to not add too much liquid. Gently combine well.