Greek Style Cannellini Beans with Spinach
This is one of the most amazing Greek dishes ever! Revithia Me Spanaki is normally made with chickpeas, but in my recipe I use beans to create a smoother and more buttery texture which gives an amazing result. This is so simple but an absolutely delicious dish. This is great served with crusty bread and needs nothing more.
|25 Minutes||Serves 2||? kcal per serving
5 tablespoons olive oil
50 g ( 2 oz ) fresh bread, cut into cubes
4 cloves garlic, minced
500 ml ( 18 fl oz ) vegetable stock, I use Kallo
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel seeds
1/4 teaspoon turmeric
1 tablespoon tomato puree
400 g ( 14 oz ) tin cannellini beans, drained
200 g ( 7 oz ) fresh spinach, chopped
1 Begin by preparing the sauce.
2 In a frying pan, add 4 tablespoons of the oil, and fry the cubed bread and garlic until the bread is golden brown.
3 Now add all of the other ingredients with the exception of the beans and spinach and stir well and cook for a further 30 seconds.
4 Transfer to a blender and blend until the sauce is smooth and leave to one side.
5 To finish the dish, add the spinach to the remaining tablespoon of oil in a pan and gently fry until the spinach has wilted. Add the sauce back to the pan along with the drained beans and bring up the temperature to bring to a simmer.
6 Cover and cook for 10 minutes on a low simmer and serve.