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| 28 July 2010
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Soups & Stews -
Bean
I love beans. It's as simple as that! White beans are often used in soups or stews - and when combined with fire-roasted tomatoes, the beans absorb the tomato-broth it simmers in. This dish is light, and high in fiber (11g in 1 cup) and protein (15g in 1 cup). Personally I like my stews with plenty of broth, but for this I wanted to bring out more of the texture and summery, fire-roasted flavors.
Mis en Place:
Grill the whole tomatoes directly over flame for about 6 to 8 minutes, turning over until the skin is blistered and charred all over. Cut the tomatoes into 1 inch pieces. Warm oil in a saucepan over medium-high heat and sauté the onions, garlic and pepper flakes, stirring occasionally for about 3 minutes. Add the tomatoes and sauté for another minute before adding the beans. Bring to a simmer for about 5 to 8 minutes and then remove from the heat.
- 1/2 c. Yellow Onion
- 2 tsp. Minced Garlic
- 4 Fire-roasted ripe Plum Tomatoes
- 1/2 c. Collard Greens
- 3 c. Cannellini Beans (drained)
- Extra Virgin Olive Oil
- 1 tsp. Red Pepper Flakes
- Salt + White Pepper
Grill the whole tomatoes directly over flame for about 6 to 8 minutes, turning over until the skin is blistered and charred all over. Cut the tomatoes into 1 inch pieces. Warm oil in a saucepan over medium-high heat and sauté the onions, garlic and pepper flakes, stirring occasionally for about 3 minutes. Add the tomatoes and sauté for another minute before adding the beans. Bring to a simmer for about 5 to 8 minutes and then remove from the heat.
