Cretan Bean Stew with Spinach

Manaroli and spinach stew

Cretan Bean Stew with Spinach

Manaroli and spinach stewKatherine Whittaker

Dark leafy greens are the predomi­nant vegetables in Crete, where more than 100 types grow and they are often paired with beans in sautés, stews, and pies. To make this rustic, lightly sweet side dish to accompany his meat and cheese dishes, Trilirakis uses manaroli, a legume similar to a chickpea but with a characteristic black spot. You can cook the beans up to a few days ahead of serving; store in fresh water in the refrigerator.

What You Will Need