|Ingredients for Spinach and Bean Stew|
When the non-meat feeling strikes, we turn to our favorite veggie and bean combinations - with no (or little)-fuss preparation. If you know what I mean, then try this Spinach and Bean Stew. It can be served hot (with the bulgur or rice on the side) or at room temperature (without the bulgur or rice) with crusty bread to soak-up the juices.
Feel free to jazz this up by using chard instead of spinach, the bean of your choice, or adding a splash of your favorite vino!
|Spinach and Bean Stew|
Spinach and Bean Stew
3 tablespoons extra virgin olive oil
1 small onion, chopped
½ red or yellow pepper, chopped
2 cloves garlic, minced
1 cup chicken broth (vegetable or beef broth may be substituted)
14 oz. can diced tomatoes with its liquid
2 tablespoons tomato or red pepper paste
1/2 teaspoon dried oregano
1 tsp. salt
½ tsp. ground black pepper
1 cup canned beans of your choice (Ex: white beans, chick peas, butter beans, lima beans), rinsed and drained
1 (10 oz.) pkg. frozen chopped spinach, thawed
¼ cup fresh flat-leaf parsley, chopped
2 cups cooked bulgur or rice, using your favorite recipe
1. Heat the oil in a large saucepan over a medium heat and cook the onion until soft, but not brown. Stir occasionally.
2. Add the pepper and garlic and cook for another 5 minutes, stirring occasionally.
3. Add the broth, tomatoes and liquid, tomato (or pepper) paste, oregano, salt and pepper; bring to a boil.
4. Reduce heat to medium; simmer, uncovered for 20 minutes, stirring occasionally.
5. While the stew simmers, cook the bulgur or rice according to package directions. Set aside and keep warm until ready to serve.
6. After 20 minutes, add spinach and beans. Simmer, uncovered, for about 10 minutes. Add the parsley just before serving.
7. Serve over bulgur or rice - or with crusty bread.
For the Record: I used red pepper paste and added a little bit of red wine to the cooking liquid to add that special 'something'. Since I was out of parsley, I had to omit it from the recipe.