You may also like
Categories:
beans extra-virgin olive oil onion carrot garlic bay leaf oregano broccoli rabe salt liquid parsley thin
Viewed: 37 - Published at: 7 years agoIngredients
- 2 c. cooked beans
- 1 Tbsp. extra virgin olive oil (orig was 3 tbsp)
- 1 x onion finely diced
- 1 x carrot finely diced
- 2 x cloves garlic (my addition)
- 1 x bay leaf
- 1 tsp dry oregano
- 1 bn broccoli rabe salt and pepper
- 1 c. liquid
- 2 Tbsp. minced parsley thin slices parmesan cheese optional
Method
- * I used canned Great Northern Beans
- ** I used soy sauce
- *** orig called for bean cooking liquid; I used 1 c. vegetable broth
- Saute/fry the onion, carrot, bay leaf, oregano and garlic in the extra virgin olive oil for about 8 min.
- Add in the rabe and broth.
- When wilted, add in the beans and simmer, till the greens are done, 15 - 20 min.
- Add in more liquid as needed.
- Garnish with parsley and cheese.
- Madison recommends serving this with garlic croutons to soak up the sauce.
- I served it with brown rice.
- NOTES : We tried broccoli rabe last night for the first time, and we liked it.
- It is somewhat bitter, so sweetness from the carrots and the vegetable broth were nice complements.
- I think parsnips would be good in this, too.
- Other strong greens such as collards, mustard or possibly turnip greens would work well, too.
- You can eliminate the oil entirely and saute/fry the veggies in broth.
- Then the dish would be virtually fatfree.
- Madison suggests serving this in a soup bowl with garlic croutons.
- I served it over brown rice.
- And DH smothered it with warm sauce.
- This came together very quickly, and it was very good.
- This is a simple meal which includes protein, grains, and greens.
- It's a keeper!
