Later today I’ll be making something I call Spinach, Beans, and Rice. Comes out like a big pot of stew, never comes out the same twice, and is purely made of whole foods. Other than burning it beyond recognition, there’s basically no way to mess it up. I use slightly different ingredients or proportions every time, but basically:
1) Sautee some garlic in a soup pot in a table spoon of olive oil. For added flavor, you can add/use butter but I like my olive oil. Also, I like a ton of garlic, so I’ll sometimes mince two full heads of it into the pot, but you can adjust to your own taste.
2) Add in 3-4 bags of frozen spinach. You can use fresh spinach or baby spinach leaves, but that costs a lot. The recurring theme in this dish is that you can customize to your own prefs.
3) Add in about 2 pounds of diced tomatoes. You can use cans to save time, but I like the flavor from fresh better. Also, some people dislike the skins and seeds, personally I just dice em up and throw it all in there.
4) Add in beans. Here is the most opportunity for customization. A standard configuration I use is 1 big (40 oz???) can of dark kidney, 1 big can of light kidney, and a regular can (16 oz???) of cannelini beans You really can’t go wrong here, I’ve used garbanzo, pinto, black, whatever beans you like, keeps it interesting.
5) Add water to achieve a consistency you like. Usually 1.5-2.0 cups, but I really threw out the recipe and just eye it up. If you want soupy, add more, if you want more stew-like, use less, just enough to prevent burning on the bottom of the pot.
6) Add salt and pepper to taste. Here’s another place to customize, I’ve gone through my whole spice rack randomly mixing stuff in here, this is such an easy and versatile meal to make, have fun.
7) Bring to a boil, then cover and reduce to a low simmer for min 45 minutes, longer if you want the flavors to mature better. You could do this as a slow cooker, but mine is too small for the size batches I make.
8) Make some rice of your choosing, best results if you add this to each bowl at serving time, prevents the rice from getting too soggy.