Wednesday, April 29, 2009

Warm White Bean Salad

My husband and I have been trying to figure out how to incorporate more beans into our diet. I found this recipe and tried to give it a try. I had never cooked with cannelli beans before (which are a white kidney bean), but I liked them quite a bit. Plus, I think that beans cooked with olive oil are tasty; the olive oil just adds a great flavor. Try this salad next to some grilled chicken for a great summer evening meal.

Warm White Bean Salad
Recipe from Everyday Foods: Great Food Fast
Pictures by Caroline
Serves 4

1 tbsp olive oil
½ small red onion, diced
2 medium carrots, halved lengthwise and thinly sliced
1 medium red bell pepper; ribs and seeded removed, diced
1 garlic clove, slivered
1 can (19 ounces) cannellini beans, drained and rinsed
1 tsp grated lemon zest
Coarse salt and fresh ground pepper
2 tsp fresh lemon juice
1 cup water

1. In a small saucepan, heat the oil over medium heat. Add the onion and carrots; cook, stirring frequently, until the onion is lightly browned, about 5 minutes. Add bell pepper and garlic; cook, stirring until pepper is crisp-tender, about 3 minutes.
2. Stir in beans, lemon zest, and 1 cup water, and season with salt and pepper; bring to a boil. Reduce to a simmer; cover, and cook until beans have absorbed most of the liquid, about 10 minutes. Stir in the lemon juice; season again with salt and pepper. Serve warm.

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