White Beans and Spinach with Saffron
Main Dishes • European
Description
If you have saffron threads instead of powder, lightly toast a few threads in a dry skillet over low heat, then grind the threads into a powder in a mortar. The powder can be dissolved in water, milk, or alcohol and then added to the dish being prepared.
Ingredients
- Asturian Beans (White Beans) 15 oz
- Spinach 10 oz
- Broth 15 fl oz
- Cream 10 fl oz
- Olive Oil 4 tablespoons
- Garlic 3 cloves
- Ground Saffron a pinch
- Paprika to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Soak the beans in cold water for 12 hours. Drain the water and cook the beans in a large amount of unsalted water until soft. Set aside in a separate bowl.
Step 2
Dip the washed spinach leaves in salted boiling water for 30 seconds. Drain the cooked spinach leaves in a colander and cool them under cold running water, allowing the water to drain. Finely chop the cooled leaves.
Step 3
In a pot, heat the olive oil and sauté the finely chopped garlic. Add the broth (chicken or vegetable), saffron, and spinach. Add the beans, cream, as well as salt, pepper, and paprika to taste. Stir. Simmer over low heat, stirring occasionally, for about 10 more minutes.
Step 4
Serve with crusty white bread. Enjoy your meal!
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