| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Spain |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Dried canellini beans (marrow beans) |
| 1 |
lb |
Spinach, washed |
| 1 |
lg |
Marrow bone or 1/4 pound parboiled or left over beef |
| 6 |
tb |
Olive oil |
| 2 |
ts |
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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