Potato, Spinach, and Bean Bake

Ingredients:

• 2 pounds potatoes (I used some organic, locally grown fingerling potatoes)
• 1 medium yellow onion, chopped
• 1 can cannellini beans, rinsed and drained
• 2 cups fresh spinach, rinsed and coarsely chopped
• 5 eggs, beaten
• 1/2 cup veggie broth
• 1/4 cup olive oil
• sea salt
• fresh ground black pepper
• Aleppo pepper or red pepper flakes
• pinch of dried tarragon

Preheat oven to 375. Bring a large pot of water to a boil so you cook the potatoes first. While they are boiling, saute the onion in a little olive oil until golden brown. Then add the cannellini beans and saute another five minutes or so. Remove from heat and set aside.

In a large bowl, combine the eggs, veggie broth, and olive oil. Whisk this together and then add the onions, beans, and spinach. Salt and pepper to taste, and add some tarragon.

When the potatoes are done, drain them. Don’t rinse them because we want to keep them hot. As soon as you can touch them, slice them up into 1/4 inch thick rounds if they are fingerlings. If you used another type of potato, you might quarter them before slicing.

Add the potatoes to the mixture, stir it all together, and pour into a large Pyrex baking dish. bake at 375 for 30 minutes or so until it is set in the center. I served mine with some white cheddar cheese. Top with fresh tomatoes or ketchup to make sure each bite is moist. Enjoy.