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
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
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.