White Beans with Spinach, Garlic and Tomatoes

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It would appear that the idea underlying Simple Vegetarian Pleasures is vegetarian food that doesn't require a great deal of labor to deliver big flavors--"simple" as in "not too much trouble." Lemlin also alludes to the simplicity movement, where simple means cutting back to what's really important, gaining both time and quality of life. If one has actually embraced the simplicity movement and has the time and ambience, it remains unclear why there's so little time available to give to the

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Simple Vegetarian Pleasures

Authors: Jeanne Lemlin

Date: May 1998

ISBN: 006019135X

Publisher: HarperCollins

Hardcover

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White Beans with
Spinach, Garlic and Tomatoes
Recipe from: Simple Vegetarian Pleasures
by Jeanne Lemlin
Cookbook Heaven at Recipelink.com

There is a recent enthusiasm for most things Mediterranean. And with good reason. These stewed white beans are an example of the simplicity and quality that one finds in rustic dishes of the Italian home cook. Garlic permeates the thick sauce that is created, which of course makes you want to clean your plate with some crusty Tuscan-style bread.

I have had good results making these stewed beans with canned small white beans (find a brand that offers firm, not mushy, beans), so don't hesitate to make this dish if you are pressed for time.

Serves 4

1/4 cup fruity olive oil
6 garlic cloves, minced
3 plum tomatoes, seeded and diced
6 cups freshly cooked or canned small white-beans, well-rinsed and drained if canned
1/3 cup vegetable stock, store-bought or homemade
5 cups torn spinach leaves (torn into small pieces)
Generous seasoning of freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds. Stir in the tomatoes and saute, tossing often, until the tomatoes are soft, about 7 minutes.
Stir in the beans and stock and bring to a simmer. Pile on the spinach, cover the pan, and cook just until wilted, about 3 minutes. Season generously with pepper. When done, the mixture should have thickened, sauce-like juices, not watery, not dry. If it's too soupy, cook a few minutes more; if too dry, add a bit more stock. Serve on flat dinner plates or in large, shallow pasta bowls with a good chunk of bread on the side.

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