BEANS WITH SPINACH (LUBYA B' SELK)
This Libyan dish has been posted in response to a Round the World game. Looks tasty and a candidate for the crockpot as well. This could readily be made vegetarian by substituting dried bean curd or tempeh for the meat.
Provided by Missy Wombat
Categories Stew
Time 3h15m
Yield 1 pot
Number Of Ingredients 11
Steps:
- Wash spinach thoroughly, drain.
- Saute in hot oil.
- Let cool, grind it in the processor.
- Add the following ingredients: Cilantro, washed, drained and chopped.
- Green onions, cleaned and chopped.
- Garlic, peeled.
- Turmeric.
- Black pepper.
- Salt.
- Meat.
- Beans, washed and drained.
- Water to cover all ingredients.
- Bring to a boil and let simmer about two hours depending on the size of the beans.
TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, AND SUN-DRIED TOMATOES
Steps:
- 1. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.
- 2. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.
- 3. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.
- 4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.
RUSTIC BEANS & SPINACH WITH GARLIC YOGURT
Enjoy all 5 of your 5-a-day in one tasty, gluten-free vegetarian stew, topped with garlic yogurt and paprika. You'll also get a dose of calcium, folate, fibre, vitamin C and iron
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 50m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan and fry the onion, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the pepper, bouillon, rosemary, paprika, cherry tomatoes, tomato purée and beans, and cook for 15 mins. Meanwhile, stir the yogurt and crushed garlic together.
- Stir the spinach into the pan and cook until wilted, adding a splash of water if you need to. Add some lemon juice to taste if you like, then serve in bowls topped with a dollop of the yogurt, a pinch of paprika and a good grinding of black pepper.
Nutrition Facts : Calories 554 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 34 grams sugar, Fiber 23 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
MEDITERRANEAN SPINACH & BEANS
Steps:
- In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes., Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.
Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 650mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
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