Spinach With Beans (hamas Con Espinaca)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Spain | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Dried canellini beans |
| marrow beans | ||
| 1 | lb | Spinach, washed |
| 1 | Marrow bone or 1/4 pound | |
| parboiled or left over | ||
| beef | ||
| 6 | T | Olive oil |
| 2 | t | Salt |
| 2 | c | Stock or water |
INSTRUCTIONS
source: Mediterranean Specialites for the Modern cook by Esther B. Cory This dish, combined with rice, is an agreeable substitute for the sterotyped meal and a favorite among Estern Mediterranean people,It is most welcome on a cold day. 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 Posted to Recipe Archive - 15 Dec 96 submitted by: LeiG@aol.com Date: Sat, 14 Dec 96 23:08:11 EST
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Nutrition (calculated from recipe ingredients)
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Calories: 174
Calories From Fat: 137
Total Fat: 15.5g
Cholesterol: 2.4mg
Sodium: 1341.8mg
Potassium: 281.5mg
Carbohydrates: 6.7g
Fiber: 3g
Sugar: <1g
Protein: 4.1g