Recipe Archives->Spanish->Spinach Beans

 
SPINACH WITH BEANS (Hamas con Espinaca) Spain

3/4 cup dried canellini beans (marrow beans)
1 pound spinach, washed
1 large marrow bone or 1/4 pound parboiled or left over beef
6 tablespoons olive oil
2 teaspoon salt
2 cups stock or water

Cover beans with water and soak overnight. Pick over beans. Cook
vigorously, starting with fresh cold water, for about an hour.
Place one half the spinach in saucepan or shallow casserole, then
a layer of half the beans, with the marrow bone or beef. Repeat
layers using the rest of the spinach and beans. Add olive oil and
2 cups water. Cook for 15 minutes. When the beans are tender, add
salt. Avoid over cooking to prevent from falling apart. Serve hot
in soup dishes. Serves 6

Printable version: spinach-beans.txt.