Big Beans Little Greens

Any day of the week rice and beans with a Greek twist: fasolia gigantes with dill, spinach and leeks.

1 cup big lima beans (soaked overnight, cooked)
1 medium onion, sliced
3 carrots, diced
1 tablespoon tomato paste
1 box of baby spinach
1 giant leek, cleaned and cut into half moons
S and P
1 cup rice

Soak 1/2 a cup of lima beans overnight and cook the next day. Get your rice going so it is ready when the beans and veggies are ready.

In a pan with sides, saute the onion and carrots in olive oil, with a dash of salt. When they are nicely cooked, squeeze in about a tablespoon of tomato paste. Then add some water and stir around until you have the consistency of a medium thick sauce. Add the beans and season with salt, freshly ground pepper, and dill (fresh or dried).

While this is going on, cut the leek into half moons. Saute in olive oil, with a dash of salt, and then add the spinach. Add a little more salt and lots of dill. Let the spinach wilt and mix it with the leeks. To serve, pile up some rice in the bottom of a bowl and then add the beans on one side and the veggies on the other. It is colorful, healthy and delicious. Enjoy!

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