Spinach and Beans Au Gratin
- Ready In:
- 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 (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.
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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.
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.
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When I was 10 I discovered the joy of cooking on the back of a Nestle Toll house Chocolate Chip bag. It was the first recipe I ever made. I had a blast and it was a lot of fun to cook something that everyone loved. To this day, baking is one of my favorite things to do, and it shows! (that explains the lack of a picture, hehe) On the non-cooking front, I lead a fairly normal life. For the past four and half years I have been able to stay home with my DD and be a full time mom (is there any other kind?). In college I had a wonderful professor, Dr. Mark Woodhouse (his books are fascinating BTW) and I began my study of the paranormal, conspiracy theory, and metaphysics. I can honestly say it changed my life. I earned my degree in Philosophy with a minor in Religion and English. For those of you who are interested in Astrology, I am a Pisces Dragon. A great book (did I mention that I like to read a lot?) is The New Astrology by Suzanne White. She actually sums up my life very well when she says: "Pisceans born in Dragon years will be touchy and argumentative until they finally stop trying to prove themselves. Then they will become effecient in a chosen profession, stay in a pleasant rut, and cruise around all day dreaming about what to make for dinner."