Now that January is in full-swing, many of us are trying to atone for all the Holiday indulgences from the past few months. We are going to kick off the New Year with a hearty-yet-healthy dish! It’s always great to Treat Yo Self here and there, but it’s equally important to balance that out with some healthy options in your recipe arsenal.
A few weeks ago, Kyle found a recipe that fit the bill on Epicurious: Marinated Mixed Beans. The recipe was loaded with tangy vinegar and a generous variety of fresh herbs. The beans are extremely flavorful without feeling like a complete gut-buster – since, at the moment, we are working on busting that gut.
Most bean salads can be quite appealing; however, Kyle was looking to evince the winter season with its flavors. Winter comfort food is the path that inspired him to transform the recipe into a warm and satisfying stewed dish. For those that are intrigued by the salad version – do not fear! Chilled leftovers would be equally delicious and would serve as an ode to the original vision of the recipe.
One of the great attributes of the recipe is that it lends itself to a lot of tinkering and experimentation based on the ingredients you have on hand. The recipe called for cannellini beans (but navy beans, black-eyed peas or chickpeas would work just as well), shallot (Kyle only had sweet onion), a mix of fresh chopped herbs (Kyle used a blend of parsley, rosemary, and thyme, but cilantro, mint and dill would also taste great) and crushed red pepper flakes (Kyle was out of red pepper flakes, but had harissa on hand – go figure- so he used that for a bit of heat).
The versatility makes this dish virtually foolproof. In fact, you could make this healthy recipe several times in one month without ever repeating the exact same meal! It is quite simple to prepare and has such a flexible ingredient list- making your New Year’s Resolution a little bit easier to uphold!
These beans are great as a side dish for some chicken or pork, or they can be served over some thick, hearty bread for a healthy vegan meal!
Another facet to this dish’s versatility is that is can be easily transformed into a delectable brunch or breakfast-for-dinner meal. Just top the toast with a soft-boiled egg – DELICIOUS!
These Stewed Cannellini Beans are a quick and satisfying way to create hearty winter fare that also adheres to New Year’s Resolutions… until Valentine’s Day, when there are plenty of delectable chocolate treats to consume!
Inspired by Bon Appetit via Epicurious.
- ⅓ cup olive oil
- 1 medium sweet onion, finely chopped
- 4 cloves of garlic, minced
- 2 (15-ounce) cans cannellini beans (navy beans, black-eyed peas, or chickpeas would also work), rinsed
- 3 tablespoons red wine vinegar
- 1 cup vegetable broth or water
- ½ teaspoon harissa (or crushed red pepper flakes)
- 1 teaspoon Kosher salt
- ½ cup finely chopped herbs (I used a mixture of rosemary, parsley, and thyme; Bon Appetit also recommends dill, cilantro and mint)
- Heat the oil in a large stockpot over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until soft and fragrant (but not browned) about 5 minutes.
- Add the beans, vinegar, broth, red pepper and salt and increase heat to medium. Simmer, stirring occasionally, until most of the liquid has been absorbed, about 5 to 8 minutes.
- Remove from heat, then stir in the herbs. Serve over toast (or topped with an egg), for a hearty vegetarian meal, or serve alongside roasted pork or chicken.
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