White Beans and Spinach with Saffron
5 servings
80 minutes
This exquisite recipe is a harmony of tender white beans and rich spinach, enriched with the refined aroma of saffron. White beans, popular in European cuisine, especially in Spanish gastronomy, add softness and nutrition to the dish. Spinach leaves add freshness and a slight green bitterness, while saffron provides a golden hue and subtle earthy flavor. Cream makes the texture velvety, and spices deepen the flavor palette. This dish can be served as a light dinner or as part of a festive lunch, complemented by crispy white bread. It pairs perfectly with white wine or a refreshing lemon drink. White beans and spinach with saffron are a sophisticated and nutritious treat for connoisseurs of exquisite combinations!
1
Soak the beans in cold water for 12 hours. Drain the water and boil the beans in plenty of unsalted water until soft. Set aside in a separate bowl.
- Asturian beans (white beans): 450 g
2
Dip the washed spinach leaves in salted boiling water for 30 seconds. Drain the cooked leaves in a colander and cool them under cold running water, allowing the water to drain. Finely chop the cooled leaves.
- Spinach: 250 g
3
In a pot, heat olive oil and sauté finely chopped garlic in it. Add broth (chicken or vegetable), saffron, and spinach. Add beans, cream, as well as salt, pepper, and paprika to taste. Stir. Cook on low heat, stirring occasionally for about 10 more minutes.
- Olive oil: 4 tablespoons
- Garlic: 3 cloves
- Bouillon: 2 glasss
- Cream: 1 glass
- Ground saffron: pinch
- Paprika: to taste
- Salt: to taste
- Ground black pepper: to taste
4
It can be served with crispy white bread. Enjoy your meal!