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.
- 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
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.
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