Slow Cooked Buttery Spinach and Beans

🧂 Ingredients

• 550 grams frozen spinach

  approximately 4 cups of frozen spinach
• 400 grams presoaked beans

  or 1 large can around 400 grams / 15 oz
• 1 medium yellow onion

  sliced into rings
• 10 tablespoons butter
• 8 cloves garlic
• 2 tablespoons no-sodium chicken bouillon

  about 2 cubes, or substitute vegetable bouillon
• 2 teaspoons summer savory

  or thyme
• 1 teaspoon black pepper
• 1.5 teaspoons salt
• 3 cups water

Instructions

• 1 Preheat oven to 165 C / 325 F.
• 2 Sauté the sliced onion and five cloves worth of the minced garlic over medium
  heat in 8 tablespoons of the butter until reduced and beginning to brown.
• 3 Add the spinach, beans, seasonings and 3 cups water. Cover and roast in the oven
  for 2 hours. Check on it half way and give it a stir.
• 4 After 2 hours, take the lid off and turn the heat up to 200 C / 400 F. Bake
  another 10-15 minutes until reduced and slightly browned.
• 5 Remove from oven and stir in the remaining butter and minced garlic. Taste and
  adjust salt to your liking (I added an additional 0.5 teaspoon and served with a
  sprinkle of salt on top).

Nutrition Info