- 1/2 cup dried cannellini (white kidney) beans
- 2 cups vegetable stock
- 1 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon dried red chili flakes, or to taste
- 1/4 teaspoon asafoetida
- 1 lb. fresh spinach leaves, trimmed
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sea salt, or to taste
- fresh ground black pepper
- Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan.
- Cover with the vegetable stock and a cup of water, and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft.
- Drain and set aside, reserving the cooking liquid for cooking noodles if desired.
- Heat a large skillet or wok over just less than medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan.
- Toss in the chili flakes, stir once, then sprinkle in the asafoetida. Quickly add the spinach and sauté until the leaves are just wilted, 3 or 4 minutes.
- Turn down the heat slightly, and stir in the beans and balsamic vinegar.
- Warm throughout for a few minutes longer, then add the salt and plenty of fresh ground black pepper.
- Serve hot over noodles, pasta, rice or polenta.
Recipe source: Food and Spice