Fagioli Branco el Spinaci

White Beans and Spinach Stew

White beans are soft, easy, and quick to prepare, unlike other beans. While visiting my friend in London in 2012, I made this recipe during a get-together. It’s a delicious, hearty, rustic stew made out of beans and spinach. You can also add some other vegetables to the Fagioli Branco elSpinaci, or cook some vegan sausage in the skillet before adding the fresh spinach, readily available in most supermarkets.

We are all busy people, right? I want to make our lives easier, especially for new mothers who desire to make easy homecooked meals. Here is something I do to facilitate prep time for this lovely dish.

When making Fagioli Branco el Spinaci, you can leave the beans to soak overnight. In the morning just before breakfast, take a minute to throw the beans into a colander, rinse it, and pour it back into the pot, replace them with fresh water, and allow the beans to cook without the lid to prevent the water from overflowing. As the beans take time to get soft, you are free to do other tasks. It takes between 45 minutes to an hour to cook depending on the beans. Turn the fire off and you have the major task done before lunch prep. I don’t use canned stuff dues to many reasons, one main reason is that there is more vital energy and nutrients in fresh food! Low energy canned foods will drain your vital force-at least it does for me.

In macrobiotic cooking, they place a slice of wakame algae to allow the bean to soften faster and remove toxins. If you don’t have it, add some baking powder while soaking overnight. An hour before lunch, the beans are ready to prepare within 30 minutes. Follow the recipe below, or add a twist and whip up your own to enjoy these soft white bean Fagioli and believe me, everyone will love the Fagioli Branco el Spinaci.

[sp_recipe]