Basque Skillet Beans

Ingredients:

• ¼ teaspoon crumbled saffron threads
• ¼ cup boiling water
• 2 tablespoons extra-virgin olive oil (Source: The Olive Leaf)
• 4 garlic cloves, minced or pressed
• 1 cup chopped shallots
• 2- 4 minced chili peppers
• 1 pound tomatoes, chopped small, save any juice
• ¼ cup cara cara orange vanilla vinegar (Source: The Olive Leaf)
• ¼ cup champagne vinegar (Source: The Olive Leaf)
• 3 cups cooked chickpeas (two 15 ounce cans, drained and rinsed)
• 10 ounces fresh spinach, ribbon cut
• ¼ teaspoon salt
• Ground black pepper to taste

Directions:

1. In a small heat-proof bowl, cover the saffron with the boiling water. Set aside.
2. In a 12-inch skillet, warm the olive oil on medium heat and saute the shallots, and chiles for about 5 minutes. Add the minced garlic and cook until garlic is translucent. Add the tomatoes and any juice into the skillet, plus the vinegars, and the saffron with its soaking liquid.
3. Stir in the chickpeas and bring the mixture to a gentle boil. Arrange the spinach on top and reduce the heat to a simmer. Cover and cook for about 5 minutes, until the spinach is wilted but still bright green. Remove from the heat and mix in the spinach. Season with the salt and pepper to taste.