• Servings 6
  • Prep overnight soak min
  • Cook 1 and 1/2 hours min
  • Cuisine
  • Skill Level

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.

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