Slow Cooked Buttery Spinach and Beans

Creamy, buttery and umami-packed slow cooked spinach and beans is the perfect balance of healthy and indulgent.

Course Appetizer, Breakfast, Side Dish

Cuisine Vegetarian

Keyword Beans, Spinach

Prep Time 10

Cook Time 2 15

Total Time 2 25

Servings

Calories 187kcal

Large roasting pan with lid that can go from stovetop to oven I used my Le Creuset braiser which is pictured and has a 3.3 liter / 3.5 quart capacity.

550 grams frozen spinach approximately 4 cups of frozen spinach
400 grams presoaked beans or 1 large can around 400 grams / 15 oz
1 medium yellow onion sliced into rings
10 tablespoons butter
8 cloves garlic
2 tablespoons no-sodium chicken bouillon about 2 cubes, or substitute vegetable bouillon
2 teaspoons summer savory or thyme
1 teaspoon black pepper
1.5 teaspoons salt
3 cups water

Preheat oven to 165 C / 325 F.
Sauté the sliced onion and five cloves worth of the minced garlic over medium heat in 8 tablespoons of the butter until reduced and beginning to brown.
Add the spinach, beans, seasonings and 3 cups water. Cover and roast in the oven for 2 hours. Check on it half way and give it a stir.
After 2 hours, take the lid off and turn the heat up to 200 C / 400 F. Bake another 10-15 minutes until reduced and slightly browned.
Remove from oven and stir in the remaining butter and minced garlic. Taste and adjust salt to your liking (I added an additional 0.5 teaspoon and served with a sprinkle of salt on top).

you want a little bit of browning on the onions and garlic to get some of that complex flavor development.