Greek Style Cannellini Beans with Spinach
Posted on May 9, 2013 by The Gourmet Vegan - No Comments
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 |
INGREDIENTS
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
METHOD
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.
RECIPE NOTES
RECIPE TIPS
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