Prep 10 mins
Cook 20 mins
A yummy vegetarian dish my MIL made for us one night. My hubby enjoyed this immensely and asked for the recipe. She got it from The Outer Banks the Bountiful cookbook. The recipe claims to be enough for 6 side servings, but my MIL says that it is enough for 2 to share for a main meal. She also says that she has not had any success doubling this recipe.
- 1 tablespoon butter or 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 1 (15 ounce) can small white beans or 1 (15 ounce) can black beans, drained
- 1 (14 1/2 ounce) can vegetarian chicken broth
- 1 (16 ounce) can whole tomatoes, in tomato juice
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon rosemary
- 1⁄8 teaspoon cayenne pepper
- 1 (10 ounce) package fresh spinach, washed and dried
- 1⁄4 lb mozzarella cheese, shredded
- Melt butter in a 10-inch cast iron skillet.
- Add onion and saute until translucent.
- Add garlic and saute 1 minute more.
- Add drained beans, chicken broth, tomatoes with juice, and spices.
- Cook over medium heat stirring occasionally for 15 minutes.
- Add spinach a cup at a time, adding more as the spinach wilts.
- Cover with cheese and place skillet under a broiler until cheese is bubbly and a little browned.
I grabbed this recipe as one for my husband to try his hand with and he really enjoyed the process. He's contributing to our weekly meals and this made his experience fun and sucessful! Thanks Elmo for a recipe that Hubby said he wanted to "make again". The two changes we made (because of what was in the fridge) was to use frozen spinach, which worked fine, and feta instead of mozzarella which added a nice tang to the smooth flavor of the beans.
My husband and son refuse to eat spinach unless I make this dish. We started adding an extra can of black beans and reduced the amount of broth slightly, for a thicker, heartier dish. It has become a family favorite!
Wonderful! Today was unseasonably gray, wet and chilly and this turned out to be the perfect hearty meal for it. This was soooo good. I agree it serves 2-3 as a meal in itself. Only change I made was to use a can of Italian style diced tomatoes and fresh herbs from the garden. Oh, and it makes a rustically beautiful presentation. This is a real winner, Elmolvsu.