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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Gigantes me spanaki is a simple one-dish bake made with butter beans, spinach and tomatoes — affordable, filling and perfect for batch cooking. <br/><br/><i>This is an edited extract from Thessaloniki by Meni Vale, published by Hardie Grant Books.</i>
1 Preheat the oven to 190°C.
2 If using dried beans, rinse the soaked beans, place in a large saucepan and cover with water. Simmer over a medium heat for 20–30 minutes until soft but not collapsing.
3 Remove from the heat, drain and rinse under cold water.
4 Heat the olive oil in a frying pan over a medium heat and sauté the onion until softened, about 6 minutes. Add the garlic and sauté a further minute. Add the grated tomatoes and tomato paste, stir well and cook for 2–3 minutes. Add the spinach and cook for a few more minutes until the spinach has wilted.
5 Add the cooked beans (or tinned beans, draining and rinsing first) to the spinach mixture. Add the oregano, paprika, dill, parsley and 1 cup of water, season well with salt and pepper and mix through. Pour into an ovenproof dish about 32×24cm and drizzle with a little extra olive oil. Bake in the preheated oven for 20–30 minutes.
6 Serve warm with a squeeze of lemon and some crumbled feta.
Calories 287 cal
Kilojoules 1199 kJ
Total fat 15 g
Saturated fat 2.3 g
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