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3-in-1 Beans with Spinach

Today was bean day. The Veganishta set out her Great Northern beans to soak last night, rinsed them in the morning and resoaked them all day.

Here is what she concocted on the stove for this evening’s dinner.

1 pound of Great Northern (or any white) beans; cleaned, soaked overnight and once again 1/4 cup olive oil 1/2 cup parsley flakes 1/2 cup diced onions and bell peppers

16 oz of frozen spinach 2 tsp sea salt 1/2 tsp white pepper 3-4 tblsp curry powder 2 tblsp ground sage 1/4 cup brown rice 1/4 cup pearl barley

Pour beans into large soup/stock pot and cover with water 2-3 inches. Bring to a boil on stove and then down to a slow-med simmer. Add the parsley, sage, onions and peppers, and olive oil. Cover with lid and let simmer for 2 hours to 2 hours 15 minutes. Check and stir every 20 minutes. If water is getting low, add 2-3 cups each time you stir. For the last 45 minutes, stir in the brown rice and barley. Make sure there is still enough liquid like a thick soup or stew; add more to make sure it will continue simmering and not sticking to the pot. For the last 20 minutes, add the salt, black pepper, and curry powder and spinach. At 2 hours, it should be nicely cooked and smelling good.

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