Avikas kon Espinaka means beans with spinach in Ladino/Judeo-Spanish language. A one-pot no-waste meal, you can vary this recipe according to what you have on hand (other beans, chickpeas, other greens like kale, chard..) This simple vegan dish is full of plant protein, iron and fiber.
VEGAN BEANS AND SPINACH (the bottom photo)
200g dried beans (soaked overnight)
450g spinach, cooked
2 cloves of garlic
2 tablespoons olive oil
2 fresh tomatoes (or 1 tablespoon tomato paste when out of season)
Salt, black pepper
Drain and rinse the soaked beans. Place in a large soup pot, cover with water and cook until tender, but not mushy. Alternatively, use canned beans.
Meanwhile, in a separate pan, saute the cooked spinach in a little olive oil for 5-6 minutes.
Add the minced garlic to the spinach and cook for a few more minutes.
Add the cooked beans, tomatoes or tomato paste, season with salt and pepper and mix gently to combine everything.
Cover with water and leave to cook for 20 minutes.
Serve with a whole grain, crusty fresh bread, or just as it is in a steaming bowl.
And if you have some leftovers from this dish turn it into a delicious tortilla.
BEANS AND SPINACH TORTILLA (the top photo)
About 300 gr leftover beans with spinach*
1 -2 cloves of garlic (minced)
Extra virgin olive oil
Salt + pepper
Grated cheese (optional) (any leftover yellow, hard cheese will work here)
Heat olive oil in skillet over medium heat.
Add the garlic.
Add beans and spinach, stir.
Combine eggs, cheese and season with salt and pepper. Beat well.
Pour egg mixture into skillet, tilting skillet to distribute evenly. Cook until eggs are set.
Turn the tortilla and cook the other side. (If you prefer you can put the skillet under the broiler and cook just until the top turns golden brown.
Cut into wedges and serve.
*If you are not using leftovers then use:
150 g of cooked spinach + 150 g of cooked white beans