Greek-Style Beans with Tomatoes and Spinach

Name: Greek-Style Beans with Tomatoes and Spinach
Cook time: 6 h
Total time: 6 h
Cuisine: Greek
Ingredients: 1 (28-ounce) can diced tomatoes, with their juices; 1 teaspoon dried marjoram; 4 cups cooked gigante beans or large butter beans or 3 (15-ounce) cans beans, rinsed and drained; 4 cups cooked gigante beans or large butter beans or 3 (15-ounce) cans beans, rinsed and drained; 5 garlic cloves, minced; 4 cups cooked gigante beans or large butter beans or 3 (15-ounce) cans beans, rinsed and drained; 2 teaspoons olive oil (optional); 1 large yellow onion, minced; 1 teaspoon lemon zest (optional); Salt and freshly ground black pepper; 5 cups chopped baby spinach; 1 teaspoon dried basil; Salt and freshly ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Greek gigante beans or large butter beans work best for this wholesome dish and are easiest to find in a dried state. As with most bean dishes in this book, this recipe starts with beans that have already been cooked, so be sure to plan ahead so that you can get your beans cooked before making this recipe.

Ingredients

2 teaspoons olive oil (optional)
1 large yellow onion, minced
5 garlic cloves, minc

Europe
Greece
Vegan
Gluten-free
Mediterranean

Method

For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with a little water, cover, and microwave for 2 minutes.