It's almost like this dish knows it's Italian... |
White Bean and Sun-Dried Tomato Medley
- 1 - 8.5 ounce jar sun-dried tomatoes in oil (or a 1.5 ounce package dry sun-dried tomatoes, reconstituted)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, chopped finely
- 3 cups fresh spinach
- 1 small bag frozen peas
- 2 cans cannellini beans (or another white bean), drained and rinsed
- 1 can butter beans, drained and rinsed
- 1 cup water
- 1/2 teaspoon ground sage
- salt and pepper, to taste
- 1/4 teaspoon crushed red pepper flakes
Serve over whole wheat pasta as a main dish or alone as a side dish. Yields 4-6 servings.
Comments:
Taste:
The word "medley" describes this dish quite well. There's a lot going on. This turned out to be a good thing, as the dish was very good and the variety of textures and flavors came together into one tasty combination. The sage, as one of the more prominent flavors, works especially well with the beans. However, I think there's a bit too much starchiness in the dish as we served it: over pasta. I might make this again as a side dish and leave out the pasta.Accessibility:
We didn't have any trouble finding the ingredients listed above. On the other hand, we wanted to add fresh basil to the recipe but the grocery store was out of it. If you can find it, I'd try stirring in 1/3 cup chopped fresh basil right after cooking and just before serving.Ease of Preparation:
While I wasn't actually involved in the making of this dish, I can say that the recipe is pretty simple. Everything goes into one pot. If you serve this over pasta, I recommend you start the pasta water and bring that to a boil as you begin to cook the rest of the dish.Non-vegan friendliness:
This is a filling, flavorful dish that anyone would enjoy. If you're feeling adventurous and you're in the mood for pasta, you could try adding tomato sauce to the medley to make it more of a pasta sauce.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.