Brothy Gigante Beans with Spinach
Creamy gigante beans with spinach. A garlicky, delicious main dish that's packed with fiber and plant-based protein.
Equipment
Ingredients
- 12 ounces dried gigante beans*, soaked overnight or at least 8 hours
- 1/4 cup olive oil
- 1 small onion, diced
- 1 teaspoon salt
- 5 garlic cloves, minced
- 10 cups vegetable broth + 1 cup water
- 4 cups spinach, roughly chopped
- 1 teaspoon lemon juice
- Crusty garlic bread, for serving
- Good quality olive oil, red pepper flakes, parmesan cheese, fresh chopped parsley, for serving
Instructions
- Soak the beans overnight, or at least 8 hours for best results. Drain.
- In a dutch oven or stock pan, heat the olive oil over medium heat. Add the onion and salt and cook until onion is just beginning to soften, about 5 minutes.
- Stir in the garlic cloves and cook another minute, then add the vegetable broth. Bring to a boil and add the beans, then reduce heat to low, cover and cook for ~90 minutes, or until beans are softened.
- Stir in the spinach and lemon juice and cook for another 5 minutes, until spinach is just wilted. Season to taste, then divide into 4 bowls and drizzle with good quality olive oil and a sprinkle of red pepper flakes, chili crunch and or parmesan cheese if desired. Serve with hot garlic bread.
Notes
*I used the brand Simpli, which comes in a 12 ounce bag.
*I like these beans to be nice and brothy, so check the water every 30 minutes or so when cooking. The beans should be thick, but with enough broth that you can easily spoon some on top of the beans.
Nutrition
Serving: 1servingCalories: 456kcalCarbohydrates: 64gProtein: 21gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 2978mgPotassium: 1420mgFiber: 22gSugar: 8gVitamin A: 4065IUVitamin C: 16mgCalcium: 165mgIron: 8mg