For everyone who wants to enjoy delicious food AND stay fit and healthy.
Wednesday, February 10, 2010
Recipe for white beans with mushrooms and greens
Here's another simply delicious vegetarian meal that's chock-full of vitamins, nutrients and fiber. The recipe will serve two as a main dish--over polenta, pasta or rice--or 4-5 as a side. We had it over polenta, but you can't see any of it in the photos as it was completely buried under the veggies and beans.
Recipe: White Beans with Mushrooms and Greens Ingredients: 2 T canola oil 1/2 bulb fennel, stalks removed, cored and coarsely chopped 1 red bell pepper, seeded, cored and coarsely chopped 1 12-ounce package sliced mushrooms 2 T minced garlic 1 1/2 cups vegetable broth (or chicken broth if you're not vegetarian) Pinch of cayenne pepper Pinch of cumin Salt and pepper, to taste 3 cups spinach or other dark greens (such as chard or turnip greens), rinsed and coarsely chopped 1 can white beans (such as cannellini), drained, rinsed well and drained again Grated Parmesan cheese, for serving
Instructions: Heat oil in a large, deep skillet over medium heat. Add chopped fennel and red pepper. Cook, stirring often, for 2 minutes. Cover and continue to cook until vegetables begin to tenderize, about 3 more minutes. Stir in mushrooms and garlic. Cover and cook for another 3 minutes. Season with salt, pepper, cayenne and cumin, stirring well. Stir in broth and greens. Cover, reduce heat to low and simmer until greens have wilted, about 5 minutes. Add beans, cover and cook just until the beans are heated through, about 3 minutes.
Remove from heat and serve, passing cheese at the table, if desired.
My day job is college professor -- of mass communication and journalism, at the University of Cincinnati. I've probably got a few more years to go, and it's a good gig. Love to travel, cook, dine out, and work out.