White Beans Oreganata

Smartpoints value per serving
Total Time
1 hr 38 min
23 min
1 hr 15 min
This dish could be served as an appetizer or side dish, or by itself for a warming vegetarian lunch.


dry great northern beans

16 oz


6 cup(s)

uncooked onion(s)

1 large, chopped

uncooked celery

½ cup(s), thinly sliced

garlic clove(s)

4 medium clove(s), minced

bay leaf

1 leaf/leaves

fresh 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 clove(s)

4 medium clove(s), minced

plum tomato(es)

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).

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