White beans oreganata

Points® value
Total Time
1 hr 38 min
23 min
1 hr 15 min
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.


Dry great Northern beans

16 oz


6 cup(s)


1 large, chopped


½ cup(s), chopped, thinly sliced


4 clove(s), minced

Bay leaf

1 leaf/leaves


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


4 clove(s), minced

Plum tomato

6 medium, seeded and chopped


  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).