Slow Cooked Buttery Spinach and Beans
Creamy, buttery and umami-packed slow cooked spinach and beans is the perfect balance of healthy and indulgent.
Servings 10
Calories 187kcal
Equipment
- 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.
Ingredients
- 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
Instructions
- 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).
Notes
you want a little bit of browning on the onions and garlic to get some of that complex flavor development.