White beans oreganata
1
Points®
Total time: 1 hr 38 min • Prep: 23 min • Cook: 1 hr 15 min • Serves: 8 • Difficulty: Easy
This savory recipe could be served as an appetizer or side dish, or by itself for a warming vegetarian lunch. The oreganata features spinach, fresh oregano and parsley, garlic, plum tomatoes, and northern beans. Just keep in mind that for the best results, the beans, after washing, should be allowed to soak overnight. After draining and combining the beans, water, onions, celery, garlic, and bay leaf in a pot, that mixture has to simmer for 70–80 minutes so the beans can get nice and tender. The extra prep time is well worth it to make sure the beans reach that perfect consistency.
Ingredients
Dry great Northern beans
16 oz
Water
6 cup(s)
Onion
1 large, chopped
Celery
½ cup(s), chopped, thinly sliced
Garlic
4 clove(s), minced
Bay leaf
1 leaf/leaves
Spinach
6 oz, baby
Fresh oregano
¼ cup(s), chopped
Fresh parsley
¼ cup(s), chopped
Table salt
2 tsp, divided
Black pepper
½ tsp, freshly ground
Olive oil
2 Tbsp, divided
Garlic
4 clove(s), minced
Plum tomato
6 medium, seeded and chopped
Instructions
1
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
2
Combine beans, 6 cups water and next four ingredients in Dutch oven. Bring to a boil; cover, reduce heat, and simmer 70 to 80 minutes or until beans are tender. Discard bay leaf. Stir in spinach, oregano, parsley, 11⁄2 teaspoons salt and pepper; cook 2 minutes or until spinach wilts.
3
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute or until lightly browned. Stir in tomato and 1⁄2 teaspoon salt; sauté 2 minutes or until thoroughly heated. Gently stir tomato mixture into bean mixture.
4
Ladle oreganata into bowls; drizzle servings evenly with 1 teaspoon oil. Yield: 8 servings (serving size: 11⁄3 cups).
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