WHITE BEANS PRIMAVERA ALLA ANGELA - FAGIOLI BIANCHI PRIMAVERA IN PADELLA ALLA ANGELA

    

    I wish I could take full credit for the creation of this dish, but I must be honest and admit that it was actually the result of a family teamwork effort. Most of the time, the only teamwork I receive is the part where they devour all that I have prepared without helping me with the prep work (😋), but this time, for once, they actually put some pretty good input into my cooking!
All kidding aside, this dish has multiple applications: 
- It can be either cooked in a pan 
- Made into a salad
- Or even into a delicious soup (all you need to do is follow the same pan directions, cook it into a pot, and add some good stock to it).
     It is truly a stress-free and easy recipe that calls for canned beans, but if you like to grow your own, or if you use dried reconstituted beans, I am pretty sure that the flavor would be even greater. So let's get cooking..
    

WHITE BEANS PRIMAVERA ALLA ANGELA 
FAGIOLI BIANCHI PRIMAVERA IN PADELLA ALLA ANGELA
(Serves 4)
Ingredients: 
  • (2) 15.5 oz. cans of any of your favorite beans (see suggestions above)
  • 1 cup of organic baby kale leaves
  • 7 whole grape tomatoes or one medium tomato chopped
  • 2 cloves of garlic
  • EVO
  • Cajun or creole powder
  • 1/2 tsp of nutmeg
  • 1 tsp each of fresh of dried parsley and oregano
  • Salt and pepper to taste
  • A few leaves of fresh basil
Let's get cooking...
  • In a medium to large frying pan sprinkle some EVO 
  • Add the chopped garlic cloves, and slightly brown the garlic on low for one minute
  • Rinse and drain the beans, and add to the pan
  • Cook for about 2 minutes - As the beans become softer, press gently on them with a flat wooden spoon (this will extract the flavor and give more texture to the dish)
  • Add the whole grape tomatoes and the kale leaves, the spices, salt and pepper
  • Stir gently, and let cook on medium for 5 minutes 
  • Press on the tomatoes gently with the wooden spoon as you did for the beans, and stir
  • Add the basil, and let cook for 3 more minutes on low (If for some reason you realize that you have forgotten about them, and they are getting too dry, add some water and stir, lowering the heat even further)                           
Options: 
  • If you simply want to enjoy this dish as a salad, avoid the garlic, unless you like it fresh, cut the tomatoes in half, and sprinkle some EVO and fresh lemon dressing on it before serving
  • To make it into a soup, simply follow all of the above instructions and combine in a pot with some good stock, by giving it an extra 5 minute cooking time. Sprinkle some fresh EVO on the dish before serving.

Buon Appetito!
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