Tag Archives: beans

White Bean and Arugula Salad

One last no cook dish before the summer is over!!  I actually make this year round since the ingredients are pretty season-less.  This dish is a great side to roast chicken, pistachio crusted pork tenderloin, or as part of a picnic.  Since its no cook it can also be served at room temperature.  I actually like the beans after they have sat in the vinaigrette for a while – let it sit for at least 15 minutes but overnight is even better.

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I would hold off on adding the arugula as it will wilt, until right before you serve.  I like to bring the left overs in as lunch even with the wilted arugula, it doesn’t change the taste it just doesn’t look as pretty.

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I know a lot of you are wondering why I used canned beans – the main reason is convenience, with them this dish takes 5 minutes.  However, I have to be honest with you all – I cannot cook dried beans.  Every time I try I end up with a mushy mess or under cooked beans.  Perhaps someday I will conquer them along with fresh pasta but until then, thankfully we have the can!  Check back in on Thursday where I am posting the PERFECT way to say goodbye to summer.

White Bean and Arugula Salad (printable version at the end of the post)

Inspiration:  Labor day picnics
Special Equipment:  none

  • 1 can of cannellini beans, drained and rinsed
  • 1/4 cup finely chopped shallot, around 1 small shallot
  • 1/2 teaspoon fresh thyme leaves, chopped
  • 1/2 a lemon zested and then the whole lemon juiced
  • 2 tablespoons olive oil
  • salt, pepper and a pinch of red pepper flakes
  • 2 handfuls of arugula

In a large bowl toss the beans with the shallot, thyme, lemon zest and juice and olive oil.  (Remember my trick and use the back of your zester to catch the lemon seeds as you juice it.)  Season with salt and pepper and the red pepper flakes.

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Let the beans sit in the vinaigrette for at least 15 minutes or up to overnight in the fridge (let the beans come to room temperature if you are storing in the fridge).  Don’t worry if it looks like there is too much liquid – the beans will take on some of it and it will leave some to coat the arugula.  When you are ready to serve toss in the arugula and serve.

White Bean and Arugula Salad

  • Servings: 3-4
  • Print

Special Equipment:  none

  • 1 can of cannellini beans, drained and rinsed
  • 1/4 cup finely chopped shallot, around 1 small shallot
  • 1/2 teaspoon fresh thyme leaves, chopped
  • 1/2 a lemon zested and then the whole lemon juiced
  • 2 tablespoons olive oil
  • salt, pepper and a pinch of red pepper flakes
  • 2 handfuls of arugula

In a large bowl toss the beans with the shallot, thyme, lemon zest and juice and olive oil.  (Remember my trick and use the back of your zester to catch the lemon seeds as you juice it.)  Season with salt and pepper and the red pepper flakes.

Let the beans sit in the vinaigrette for at least 15 minutes or up to overnight in the fridge (let the beans come to room temperature if you are storing in the fridge).  Don’t worry if it looks like there is too much liquid – the beans will take on some of it and it will leave some to coat the arugula.  When you are ready to serve toss in the arugula and serve.

 

Mexican Beans and Greens

Beans and Greens is a super traditional Italian dish that is usually made with bitter escarole greens and creamy white cannellini beans.  I love this dish and make it often.  However, for Fiesta Friday I wanted to come up with a Mexican version.  Black beans sub in along with black kale to give this dish a more rustic touch and mezcal is thrown in for good measure.  I had lovely spring onions from the farmers market but you could use a red onion, or regular white onion no problem.  This dish comes together really quickly and can be a great vegan/vegetarian main dish served alongside quinoa or rice.  I love to have it with braised turkey tacos or grilled skirt steak.  This is a great side to make extra of so you can have it for lunch the next day – really filling and healthy with a ton of flavor.  Happy Fiesta Friday and see you all next week!

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Mexican Beans and Greens (printable version at the end of the post)

Inspiration:  a spicier, smokier version of the Italian classic
Special Equipment:  none

  • 3 tablespoons olive oil
  • 1 bunch spring onions, chopped or 1 medium red or white onion, chopped
  • 2 cloves of garlic, minced or grated
  • 1 jalapeno, chopped
  • 1 can black beans, drained and rinsed
  • 1 large bunch of black kale (also called dinosaur or lacinato) – leafy part ripped off the stem and sliced thinly
  • 1/2 cup mezcal

In a large skillet (that has a lid) heat the olive oil over medium heat.  Add the onions, garlic (being careful not to burn the garlic) and jalapeno.  Cook for 3-5 minutes until the onions are soft.  Add in the beans and kale and toss so everything is combined.

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Add the mezcal and cover – adjust the heat until it is just simmering, usually low or medium low.  Cook for 10 minutes.  Remove the cover and season with salt and pepper.  If the liquid hasn’t all cooked off yet cook uncovered for several more minutes.

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Mexican Beans and Greens

  • Servings: 4
  • Print

Special Equipment:  none

  • 3 tablespoons olive oil
  • 1 bunch spring onions, chopped or 1 medium red or white onion, chopped
  • 2 cloves of garlic, minced or grated
  • 1 jalapeno, chopped
  • 1 can black beans, drained and rinsed
  • 1 large bunch of black kale (also called dinosaur or lacinato)
  • 1/2 cup mezcal

In a large skillet (that has a lid) heat the olive oil over medium heat.  Add the onions, garlic (being careful not to burn the garlic) and jalapeno.  Cook for 3-5 minutes until the onions are soft.  Add in the beans and kale and toss so everything is combined.  Add the mezcal and cover – adjust the heat until it is just simmering, usually low or medium low.  Cook for 10 minutes.  Remove the cover and season with salt and pepper.  If the liquid hasn’t all cooked off yet cook uncovered for several more minutes.

 

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