Spinach with white beans and tomatoes

Spinach with white beans and tomatoes

Avas kon espinaka

By
From
Hazana
Serves
4
Photographer
Mowie Kay

Variations of this dish are eaten by Jews across the Balkans – it is often served for Sukkot with a rice pilaf on the side.

Ingredients

Quantity Ingredient
180g dried cannellini or butter beans
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
3 ripe tomatoes, peeled, deseeded and chopped
450g spinach
salt
freshly ground black pepper

Method

  1. Soak the beans overnight, then drain.
  2. Place the beans in a saucepan and cover with water. Bring to the boil, then cover and simmer for 1 1/2 hours or until tender. Drain, reserving about 100ml of the cooking water.
  3. Heat the olive oil in frying pan and add the onion. Cook over a moderate heat until it is softened. Add the tomatoes and continue to cook over a gentle heat for 5–7 minutes or until the sauce is thickened.
  4. Meanwhile, wash the spinach thoroughly and cut into 2cm strips. Add to the cooked beans, together with the tomato and onion sauce and a few tablespoons of the reserved cooking water. Season with salt and pepper, then simmer for 15 minutes or until the flavours are blended. Serve hot.
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