Recipe: White Beans with Spinach, Garlic and Tomatoes

WHITE BEANS WITH SPINACH, GARLIC AND TOMATOES

"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."

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
Crusty bread (for serving)

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.

*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.

Makes 4 servings
Source: Simple Vegetarian Pleasures by Jeanne Lemlin