This vegan dish starts with an aromatic-veggie base—aromatics include onions, celery, carrots and similar fragrant and flavorful vegetables. You add peppers, mushrooms, tomatoes and spinach along with cannellini beans. Spoon this sauce over polenta disks sauteed in a little olive oil, but it would be just as tasty tossed with multigrain pasta (such as penne or farfalle) or piled on a mound of rice.
White beans, tomatoes and aromatic vegetables with polenta
2 ½ cups diced or chopped aromatic vegetables*
½ cup chopped red pepper
3 T canola or olive oil
1 8-ounce package sliced mushrooms
1 14.5-ounce can diced tomatoes, with juices
1 18-ounce can cannellini or other white beans, rinsed and drained
2 T chopped fresh thyme leaves (or 1 tsp dried thyme)
2 cups chopped fresh spinach
Salt and pepper to taste
Dash of cayenne pepper or ground chipotle chili (optional)
¼ cup lightly chopped fresh basil leaves (optional)
* Any combination of onions, leeks, shallots, garlic, carrots and/or celery
Heat oil over medium heat in a large frying pan; add aromatic vegetables and red pepper; cook, stirring often, for 5 minutes.
Add mushrooms and 2-3 T of water, cover and cook 5 minutes. Uncover, stir, cover again and cook for 5 more minutes.
Add beans, tomatoes and thyme, stir well and cook until heated through.
Add spinach and seasonings, stir until spinach is wilted.
You can also serve over pasta or brown rice.
Faithful readers will recognize this recipe from late summer, but I think it’s wonderful on a rainy night in late fall. So I’m posting it again.