Gigantes Beans with Spinach

Amazing gigantes beans with spinach - the most delicious protein and iron filled dish ever!

1Ingredients

• 500g (1 lb) gigantes beans, soaked overnight
• 1 lb fresh spinach, washed and chopped
• 2-3 leeks, cleaned and sliced
• 1 bunch fresh green onions, chopped
• 1 cup EVGE extra virgin olive oil
• 2 bay leaves
• 1 teaspoon salt
• Fresh tomato OR juice and zest of 1 lemon
• Dried herbs (thyme, sage, oregano)

2Instructions

1. 1SOAK: Place gigantes in large bowl, cover with plenty of cold water. They'll double in size. Soak overnight.
2. 2BOIL: Drain and rinse. Place in pot with fresh water. Bring to boil, skimming any foam.
3. 3SEASON: Add salt and bay leaves. Simmer 40-60 min (or 8 min in pressure cooker) until almost tender. Reserve the broth.
4. 4CLEAN LEEKS: Cut off root end and tough dark green tops. Slice lengthwise and rinse thoroughly - leeks trap sand between layers.
5. 5SAUTE: Heat half the olive oil in large pan. Add leeks and green onions with salt. Cook until soft and reduced by half, about 10 minutes.
6. 6ADD SPINACH: Add spinach in batches, letting each batch wilt before adding more.
7. 7SEASON: Add your choice of tomato OR lemon zest and juice, plus herbs.
8. 8COMBINE: Transfer spinach mixture and beans with broth to large ovenproof casserole. Pour remaining olive oil over everything.
9. 9BAKE: 350F (175C) for 1-1.5 hours until sauce has thickened and top is slightly golden.
10. 10FINISH: Drizzle with more EVGE olive oil before serving.

3Tips & Notes