Braised Beans and Spinach with Pecorino Romano Cheese

Name: Braised Beans and Spinach with Pecorino Romano Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving
Ingredients: 3 ounces Guanciale; 1 small yellow onion; 1 leek; 1 tablespoon fresh Rosemary; 4 cloves garlic; red pepper flakes; 8 ounces baby spinach; 30 ounces cranberry beans; 2 cups chicken stock; 1 lemon; salt and pepper; ¼ cup Pecorino Romano cheese

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2
Course
Main Course
Cuisine
Italian

Braised Beans and Spinach with Pecorino Romano Cheese

Iris Warren

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A simple bean recipe with incredible comfort food feel

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Ingredients

Servings

3 ounces Guanciale finely diced
1 small yellow onion diced
1 leek trimed, sliced thin, washed
1 tablespoon fresh Rosemary finely minced
4 cloves garlic minced
red pepper flakes to taste
8 ounces baby spinach washed
30 ounces cranberry beans 2 - 15 ounce cans
2 cups chicken stock
1 lemon cut in half, pits removed
salt and pepper to taste
¼ cup Pecorino Romano cheese more for serving

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Instructions

Prep the ingredients.
Heat a medium sized soup pot over medium heat. When hot, add the guanciale and cook for about 5 minutes until golden but do not burn.
Add the onion and leek and saute for another 5 minutes.
Add the garlic, rosemary and red pepper flakes. Cook for 2 minutes being sure to stir so the garlic doesn't burn.
Add the spinach one handful at a time while stirring. When the first handful of spinach wilts, add another. Continue until all the spinch is in the pan and wilted.
Add the carnberry beans and chicken broth. Stir and bring to a boil. As soon as the broth comes to a boil, lower heat and simmer for 8 minutes. While the broth is simmering add some freshly ground pepper.
Normally I would say season with salt too but the guanciale is very salty and you'll be adding Pecorino cheese, also very salty. So wait until the end when you taste and adjust seasoning. The Pecorino Romano cheese will also give the broth a wonderful creaminess.
To thicken the braise, use a potato masher or the back of a wooden spoon to mash some of the beans. This is optional.
Turn off the heat and add the juice from the lemon halves. Stir and add the Pecorino cheese. Stir again.
Taste the broth and adjust seasoning with salt and/or pepper if needed.
Serve in bowls with some pepper flakes on the side for those who want to spice it up more.