VEGETARIAN

White Beans and Spinach with Saffron

⏳ Time

1 hour 20 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

If you have saffron threads instead of powder, lightly toast a few threads in a dry skillet over low heat, then grind the threads into a powder in a mortar. The powder can be dissolved in water, milk, or alcohol and then added to the dish being prepared.

Ingredients

Asturian Beans (White Beans) - 15.9 oz
Spinach - 8.8 oz
Broth - 16 fl oz
Cream - 8 fl oz
Olive Oil - 4 tablespoons
Garlic - 3 cloves
Ground Saffron - a pinch
Paprika - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the beans in cold water for 12 hours. Drain the water and cook the beans in a large amount of unsalted water until soft. Set aside in a separate bowl.

Step 2

Dip the washed spinach leaves in salted boiling water for 30 seconds. Drain the cooked spinach leaves in a colander and cool them under cold running water, allowing the water to drain. Finely chop the cooled leaves.

Step 3

In a pot, heat the olive oil and sauté the finely chopped garlic. Add the broth (chicken or vegetable), saffron, and spinach. Add the beans, cream, as well as salt, pepper, and paprika to taste. Stir. Simmer over low heat, stirring occasionally, for about 10 more minutes.