A tasty and simple recipe for butter beans with spinach in the oven. It takes some time to prepare but the result is awesome!
I just noticed that it’s my third consecutive recipe that is vegetarian (or even vegan if you skip the Feta topping)! I didn’t do it on purpose but I think, subconsciously, I am preparing for the big feast during the Christmas period.
I love spinach and I love beans so the marriage of these two ingredients into one dish was quite obvious. I did some research and found that it’s a traditional dish from Epirus, a mountain region in the north of Greece that is famous for its vegetables and herbs.
Of course, I modified it a bit to be according to my liking. So, fresh dill and tomato was added. I always use dill when I cook spinach. I think they go so well together!
I believe you could cook it in a pot as a nice bean stew but I like the butter beans in the oven. It gives them some color and crispiness. Yummy!
- 300 gr (10 oz) butter beans.
- 300 gr fresh spinach.
- 2 medium onions chopped.
- 1 leak sliced.
- 1 tablespoon tomato paste.
- 1 bunch of fresh dill chopped.
- 2-3 ripe tomatoes cut in small cubes.
- ¾ cup of extra-virgin olive oil.
- Salt and ground pepper.
- Add the beans in a large bowl and let them soak overnight in plenty of water.
- In a large pot, boil the beans for ~ 45 minutes until they become soft and almost ready to be eaten. I usually change the water ~ 10 minutes after they start boiling and use fresh water for the rest of the time. When ready, drain them and set aside.
- Wash the spinach and drain well.
- Add half of the olive oil in a large pot and start frying the onion and leek on medium heat. When they start getting soft. Add the fresh spinach, season with salt and pepper and let it cook for ~ 10 minutes until the spinach reduces most of its juices. Stir from time to time.
- Preheat the oven at 170 degrees Celsius (340 F).
- Use a medium tray and cover the bottom with a layer of boiled butter beans. Add the spinach mixture from the pot and spread it evenly. Season with salt and pepper and cover with the rest of the beans. Add the chopped tomatoes. Dilute the tomato paste in one cup of water and pour it in the tray. Pour in the remaining olive oil. Shake the tray so the juices are distributed evenly.
- Bake in the oven for ~ 45 minutes until the juices have reduced. If you like, you may sprinkle some Feta bits on top, ~ 10 minutes before you remove it from the oven.
- Bon appetit!
