So Many Dishes

We always enjoy watching the Kentucky Derby, and Saturday was no exception. We have a family tradition of trying to pick a winner, although our choices are mostly based on the horse’s name or looks. Ken chose Emerging Market, for unknown reasons. Ben leaned into his chemistry background and selected Litmus Test. I have a weakness for greys, so Great White was my choice, who, alas, reared up and flipped over when they were trying to load him into the gate, and was scratched from the race. (Fortunately, both horse and jockey are fine). It’s all in fun; there’s nothing on the line, and obviously none of us picked the winner.

Ken and I were winners, though, when it came to our choice for Saturday dinner. We had both spotted a recipe in the Washington Post that sounded interesting. Trying new recipes can feel like a gamble, but this one definitely paid off.

Spanakopita beans is a delicious vegetarian recipe that uses the flavors of one of my favorite Greek dishes. It is as also incredibly quick to put together. If I added together the time it took to prep ingredients, which was basically chopping vegetables, and actual cooking time, I probably spent 35 minutes. I used fresh spinach, but the recipe says that you can use bagged frozen spinach without defrosting, which would shave a couple more minutes off the time.

Spanakopita Beans

• 3 tablespoons olive oil
• 6 scallions, thinly sliced
• 1 (10-ounce) bag fresh spinach, chopped (or one 10-12 ounce bag frozen spinach; no need to defrost)
• 2 garlic cloves, minced
• 1/2 cup chopped fresh parsley (any type)
• 2 (15-ounce) cans cannellini beans, drained and rinsed (Great Northern or navy beans work, too)
• 1 cup low-sodium vegetable broth
• 1/4 cup fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 ounces feta cheese, crumbled
• Fresh pita, warmed, or pita chips, for serving

In a Dutch oven or wide skillet, heat the oil over medium-high heat. Add the scallions and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Add the spinach and garlic, and cook, stirring occasionally, until the spinach wilts and releases its liquid, about 4 minutes. Reserve 1 tablespoon of the chopped parsley for garnish, then stir in the rest, cooking just until the bottom of the pan is mostly dry, about 1 minute.

Add the beans and broth, stirring until everything is well combined. Continue cooking until the flavors meld, about 3 minutes, then remove from heat.

Stir in the lemon juice, salt, and pepper until combined. Crumble the feta on top and gently stir some of it in. Taste, and season with more salt and pepper, as desired. Sprinkle with the reserved parsley and serve hot, with fresh pita or pita chips. Makes 4 servings.

It’s delicious as it is, but I think adding some fresh dill might be worth a try. What I do know is that spanakopita beans will appear on our table again soon.

Happy eating!