cannelini beans with arugula and golden garlic
from the cookbook fresh and fast by marie simmons... a cookbook i highly recommend. it's not all vegetarian either. it was out of print awhile ago when i looked into getting it for someone as a gift, but it appears that now it is back! (sorry to that person... you don't know who you are... i will get it for you now, if you don't buy it for yourself.)
here's the recipe...
prep time 10 mins... cooking time 10 mins... serves 4 (or two if you are greg and me)
ingredients:
1/4 cup extra-virgin olive oil
2-3 large garlic cloves, cut into thin crosswise slices
pinch hot red pepper flakes
2-3 cups rinsed canned or cooked dried cannellini (white kidney) beans
salt and freshly ground black pepper, to taste
2 bunches arugula, thoroughly washed, long stems trimmed
1/2 cup thin lengthwise slivers red onion
the how to:
1. combine the oil, garlic, and red pepper flakes in a large skillet. cook slowly over low heat just until the garlic begins to turn golden, 5-8 mins. stir in the beans to coat with the oil, and heat through. season with salt and pepper.
2. add the arugula leaves to the skillet. stir once or twice to blend. remove from heat. transfer to a serving bowl, top with the onion and serve at once.
----
in the notes she mentions that cannellini beans are sometimes called white kidney beans, but she's told they are botanically different. i'm not sure that we used cannellini beans. we had some dried white beans hanging around, cooked those, and used them. i think they were simply navy beans, but they were really good with the recipe.
she mentions that you can add roasted red peppers to the dish, which would likely be delicious.
she also mentions substituting escarole or broccoli rabe in place of the arugula and using red pepper oil instead of olive oil. (cook the escarole or broccoli rabe in boiling water first, and omit the onion).
enjoy!
from the cookbook fresh and fast by marie simmons... a cookbook i highly recommend. it's not all vegetarian either. it was out of print awhile ago when i looked into getting it for someone as a gift, but it appears that now it is back! (sorry to that person... you don't know who you are... i will get it for you now, if you don't buy it for yourself.)
here's the recipe...
prep time 10 mins... cooking time 10 mins... serves 4 (or two if you are greg and me)
ingredients:
1/4 cup extra-virgin olive oil
2-3 large garlic cloves, cut into thin crosswise slices
pinch hot red pepper flakes
2-3 cups rinsed canned or cooked dried cannellini (white kidney) beans
salt and freshly ground black pepper, to taste
2 bunches arugula, thoroughly washed, long stems trimmed
1/2 cup thin lengthwise slivers red onion
the how to:
1. combine the oil, garlic, and red pepper flakes in a large skillet. cook slowly over low heat just until the garlic begins to turn golden, 5-8 mins. stir in the beans to coat with the oil, and heat through. season with salt and pepper.
2. add the arugula leaves to the skillet. stir once or twice to blend. remove from heat. transfer to a serving bowl, top with the onion and serve at once.
----
in the notes she mentions that cannellini beans are sometimes called white kidney beans, but she's told they are botanically different. i'm not sure that we used cannellini beans. we had some dried white beans hanging around, cooked those, and used them. i think they were simply navy beans, but they were really good with the recipe.
she mentions that you can add roasted red peppers to the dish, which would likely be delicious.
she also mentions substituting escarole or broccoli rabe in place of the arugula and using red pepper oil instead of olive oil. (cook the escarole or broccoli rabe in boiling water first, and omit the onion).
enjoy!
No comments:
Post a Comment