Creamy White Bean Spinach Skillet

Name: Greek Gigantes Plaki
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 15-ounce cans large lima beans; 1 14.5-ounce can whole peeled tomatoes; 1 medium yellow onion; 1 medium carrot; 2 garlic cloves; 0.25 cup olive oil; 2 tablespoons fresh dill; 0.75 teaspoon kosher salt; 0.25 teaspoon black pepper

Chef

Method

1
Preheat the oven broiler on high. Mince the garlic cloves.
2
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
1 min
3
Stir in the drained cannellini beans and marinara sauce. Simmer the mixture for 8 minutes until the sauce has slightly thickened.
8 min
4
Stir in the fresh spinach and cook for 2 minutes until just wilted.
2 min
5
Drop spoonfuls of ricotta cheese onto the bean mixture and sprinkle evenly with mozzarella and Parmesan cheese.
6
Place the skillet under the broiler for 4 minutes or until the cheese is melted, golden-brown, and bubbling.
4 min260°C

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4 servingsGreek

Greek Gigantes Plaki

Cook

0

quickdinner

Method

1
Heat the oven to 375°F.
190°C
2
Drain and rinse the lima beans. Dice the onion and carrot, and mince the garlic. Crush the tomatoes by hand, reserving their juices. Chop the dill.
3
Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium heat. Sauté the onion and carrot for 5 to 6 minutes, until softened. Stir in the garlic, salt, and pepper; cook for 30 seconds.
6 minMedium heat
4
Stir in the beans, crushed tomatoes with their juices, and remaining olive oil. Bring the mixture to a gentle simmer, then smooth the surface.
3 minGentle simmer
5
Bake uncovered for 35 minutes, until the tomato sauce is bubbling and slightly thickened and the beans are tender.
35 min190°C
6
Stir in the dill and rest for 5 minutes before serving.
5 min