Ingredients:
- 1 (16-ounce) package dried Great Northern beans
- 6 cups water
- 2 cups chopped onion (about 1 large)
- 1/2 cup thinly sliced celery
- 4 garlic cloves, minced
- 1 bay leaf
- 1 (6-ounce) package fresh baby spinach
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh parsley
- 2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 6 plum tomatoes, seeded and chopped
How to Make It:
- Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
- Combine beans, 6 cups water, and next 4 ingredients in Dutch oven. Bring to a boil; cover, reduce heat, and simmer 70 to 80 minutes or until beans are tender. Discard bay leaf. Stir in spinach, oregano, parsley, 1 1/2 teaspoons salt, and pepper; cook 2 minutes or until spinach wilts.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute or until lightly browned. Stir in tomato and 1/2 teaspoon salt; sauté 2 minutes or until thoroughly heated. Gently stir tomato mixture into bean mixture.
- Ladle oreganata into bowls; drizzle servings evenly with 1 tablespoon oil.
