Smoky Greens and Beans

Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 1 1/2 teaspoons smoked paprika
  • 1 141/2-ounce can vegetable broth
  • 8 cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens; about 8 ounces)
  • 1 15-ounce can cannellini (white kidney beans), drained
  • Grated Manchego or Parmesan cheese (optional)
Preparation

Heat oil in heavy large pot over mediumhigh heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired.

Some more proteins ….

White Bean and Tuna Salad with Radicchio

Ingredients

  • 1 medium head of radicchio, cored, leaves coarsely torn
  • 6 tablespoons Parsley Vinaigrette, divided, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 15-ounce cans cannellini (white kidney) beans, rinsed, drained
  • 2 celery stalks, peeled, sliced thinly on an extreme diagonal
  • 1 cup drained olive oil-packed tuna in a jar or good-quality canned tuna, broken into large pieces
  • Flat-leaf parsley sprigs (for garnish)
Preparation
Place radicchio in a large bowl; drizzle with 3 tablespoons Parsley Vinaigrette and toss to coat. Season radicchio to taste with salt and pepper. Transfer to a serving platter, spreading out in an even layer. Combine 3 tablespoons Parsley Vinaigrette, cannellini beans, and celery in the large bowl; toss to coat. Season to taste with salt and pepper. Arrange bean mixture on top of radicchio. Top salad with tuna and garnish with parsley. Drizzle some vinaigrette over.

The Simple One

White Bean and Pesto Dip

Ingredients

  • 2 15-ounce cans cannellini beans (white kidney beans), rinsed, drained
  • 1/2 cup purchased pesto
  • 2 to 3 teaspoons fresh lemon juice

Preparation

Process beans in processor until smooth. Stir in pesto. Add lemon juice to taste. Season with salt and pepper. (Can be prepared 1 day ahead.) Stir dip before serving.

source:epicurious.com

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