Italian Crockpot Butter Beans With Spinach

Step 1: 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.

Step 2: 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".

Step 3: 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.

Step 4: 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.'

Step 5: 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.

Step 6: 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.

Step 7: 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.