One of the reasons I love this recipe, besides being warm and delicious, is that the ingredients
are things I often have already on hand. It is the perfect transition dish as it starts feeling a little
more like fall. I’ve eaten this as a main course with just a salad, over quinoa and arugula, and as
a side to an italian themed dinner. Now I just need a glass of a great red wine…
Italian White Beans
adapted from kitchen trial and error
1/2 small red onion, finely diced
1 garlic clove, minced
1 sprig rosemary, leaves stripped and minced
pinch of coarse salt
1 tablespoon olive oil
1 tablespoon tomato paste
30 ounces canned cannellini beans, drained and rinsed
Coat the bottom of a saute pan with olive oil and saute the onion over medium heat until it becomes translucent, about 5 minutes. Combine the garlic, salt and rosemary together and mix until the mixture becomes a paste. Add it to the pan with the onion, and cook for an additional 2 minutes. Then add the tomato paste and and beans. Depending on how dry the mixture is, add a tablespoon or two of water. Cook until the beans are hot through and coated with sauce, about 5 minutes.
I’ve been fighting off various colds and all sorts of uck every since we got home. I’ve come to realize how rough travel can be on the body. All I’ve been craving is healthy, hearty, comforting meals. Enter Pinterest. I stumbled across a fantastic recipe from the Cookin’ Canuck and adapted it to what we had laying around in the fridge. And because I love to add a little wine to everything.
Adapted from the Cookin’ Canuck
5 tablespoons of olive oil
2 medium onions, chopped
4 teaspoons chopped fresh thyme leaves (or 2 teaspoons of dried, if that’s what you have)
12 oz mushrooms, sliced
6 cloves of garlic, minced
1/4 cup white wine (I used a Riesling)
1 teaspoon of Kosher salt
1 teaspoon freshly ground black pepper
28 oz can of diced tomatoes
14 oz can of cannellini beans
1 cup brown rice
2 1/4 cups water
In a medium sauce pan, the water, rice and 1 tablespoon of olive oil. Bring to a simmer. Cover, turn to low and let it cook for 45 minutes.
Heat the other 4 tablespoons of olive oil in a large frying pan set over medium heat. Add the onions and cook, stirring occasionally, until soft, about 10 minutes.
Add the mushrooms, garlic, wine, thyme, salt and pepper and cook over medium, stirring frequently, until mushrooms are tender, about 15 minutes.
Add tomatoes and juices and cook until the mixture starts to thicken, about 10 minutes.
Drain and rinse the beans well. Stir in the beans and cook until beans are warmed through, about 5 minutes. Serve over the rice.