This dish is a perfect mood booster for a dear winter day. Saffron, the stigmas from the crocus flower is the anti-depressant centerpiece of this recipe along with beans which are rich in B vitamins.
Ingredients
- 2 lbs. dried large white beans
- 5 quarts water
- 3 bay leaves
- 4 T. Virgin olive oil
- 2 large white onions, finely diced
- 3 cloves garlic, finely chopped
- ½ c. finely chopped flat leaf parsley
- 1 c. of organic spinach
- 1 tsp. saffron threads
- Sea salt and ground black pepper, to taste
Directions
1. Soak beans overnight in water in the fridge.
2. Drain the soaked beans. Place in a large pot with fresh water, bring to a boil, and reduce heat. Simmer for 2 hours with bay leaves.
3. Heat virgin olive oil in a sauté pan over medium heat. Add onions and garlic and sauté for 3 minutes. Add spinach, parsley and saffron, and cook for 1 minute more, and remove from heat.
4. Drain the cooked beans of most of the excess water. Return the beans to the pot and add cooked onion/garlic/saffron mixture. Stir and add sea salt and black pepper to taste.
Variation: Try adding steamed white fish (cod, halibut, etc.) to this recipe, which can be added to the stew at the end or set on top of the beans when served.
She served as a Fulbright scholar on traditional medicine, a Clinical Fellow at Harvard Medical School, and a National Institutes of Health-funded research scientist in mind/body medicine.
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