Italian Crockpot Butter Beans With Spinach
January 14, 2017
Categories: Comfort Food, Lunch, Main Dish, Side Dishes, Beans, Vegetables, Spinach, Native American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Pot Meal, Fall/Autumn, Game/Sports Day, Sunday Dinner, Winter, Weeknight Meals, Slow Cooker, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Herbs more
"I saw a similar recipe online the other day; and, realized I never posted my version. I am sure there are many versions of this same dish; but, this is my take. I usually serve this delicious side dish, with a mix of grilled Italian sausages and chicken. And, don't forget a good Italian salad to start. It's super easy, delicious; and, full of flavor."
- FOR TOPPING
- Serving Size: 1 (122.6 g)
- Calories 99.8
- Total Fat - 4.1 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 90.5 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 3.1 g
- Sugars - 4.6 g
- Protein - 3 g
- Calcium - 58.4 mg
- Iron - 1.7 mg
- Vitamin C - 15.5 mg
- Thiamin - 0.1 mg
Beans ... Add the beans to a large bowl; and cover with cold water. Toss the beans in the water; and throw out any skins, peels or beans that are bad. Make sure the beans are covered with at least 1" of water. Put a towel over the bowl; and, let them set on the counter over night.
Beans ... The next day - drain and rinse the beans well; again, discarding any skins or bad beans. Add the beans to the crock pot along with enough FRESH water to cover the beans by 1".
Vegetables and Herbs ... Add the onion, garlic, and herbs - the herbs, I like to tie together in a small bundle. Stir, just until everything is combined.
Cook ... Cover and cook on medium heat for 6 hours. If you can, stir a couple of times during cooking. Now, remember, all crock pots cook differently. My large crock pot took 5 1/2-6 hours; but, my smaller round OLDER one took 7 1/2 hours. So, just check. You want the beans, creamy and tender; but not 'crunchy or mushy.'
Toasted Breadcrumbs ... Add the olive oil to a medium saute pan and add the bread crumbs. Toast on medium heat until golden brown; then, set to the side.
Finish ... Right before you drain the beans; add the spinach and toss to combine. Just for a minute ... it won't take long for it to wilt. Then, Drain the beans and spinach to a bowl, and remove the herbs. Add red pepper flakes, olive oil; and, season with salt and pepper to taste. Transfer to a serving bowl.
Serve and ENJOY! ... Sprinkle the bread crumbs over the beans; and serve with grilled sausages or grilled chicken on the side. ENJOY a simple rustic dish.
Tips & Variations
No special items needed.