Herbed Cannellini Beans With Spinach And Tomatoes Recipe

About this recipe

A wholesome and flavorful Jain-friendly dinner featuring tender cannellini beans, spinach, and tomatoes, infused with aromatic herbs for a satisfying meal.

Ingredients

• 10 g Rosemary
• 100 g Baby Spinach
• 2.5 Kg Austin Whole Peeled Tomato
• 1 ltr Bertolli Extra Virgin Olive Oil
• 75 Nos Oregano Sachet
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 100 g Tata Sampann Whole Spices Cumin Seed

Instructions

1. 1. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add a pinch of cumin seeds and sauté for 30 seconds to release their aroma.
2. 2. Add 1 cup of water, 3/4 cup of baby spinach, 1/2 teaspoon of rosemary, 1 teaspoon of oregano, and 1/4 teaspoon of black pepper to the pan. Stir well to combine.
3. 3. Simmer the mixture over low heat for 30 minutes, stirring occasionally to prevent sticking.
4. 4. Drain the liquid from 1 can of whole peeled tomatoes and roughly chop the tomatoes. Add them to the pan. Stir and cook for an additional 2 minutes to heat through.
5. 5. Taste and adjust seasoning if needed. Serve hot as a standalone dish or with your choice of bread or rice.