Cannellini Beans With Roasted Beets And Rapini
From boofie 15 years ago
- 45 minutes to make
- Serves 4
You have no idea how much I love this dish, and I wish I had pretty plates to take a picture of it on because it's absolutely gorgeous. If I think about it much longer, my keyboard will probably stop working because I'm drooling that much. Read more I used canned organic beans so I can eat it that much sooner. If you dislike rapini or just want to cut it some, try using half the amount with an equal part of spinach. See less
Ingredients
- 2 14.5 oz cans organic cannellini beans, rinsed shopping list
- 6 cups rapini (broccoli raab/rabe/whatever you call it) shopping list
- 2 medium-large beets, peeled and quartered shopping list
- 2-3 cloves of garlic, minced shopping list
- 1 medium shallot, finely diced shopping list
- olive oil shopping list
- Course salt and pepper shopping list
How to make it
- Preheat your oven to 400 degrees.
- Take a large sheet of aluminum foil and drizzle a little olive oil on it. Place your prep'd beets in the oil and season lightly with salt and pepper. Bring foil over to make a small pouch and seal the edges by folding them on themselves. Roast beets 40-45 minutes or until they are pierced easily.
- While beets are roasting, saute garlic and shallot in olive oil.
- Rinse your rapini and discard the tough ends of the stalks. Chop remaining rapini into 1" pieces (you may eat the stalks also).
- Add rapini and beans to garlic and shallot and heat through until rapini is tender.
- When beets have finished roasting, allow them to cool for a few minutes and then slice them into bite sized chunks. Add the chopped, roasted beets to the bean and rapini mixture.
- Toss with a little extra olive oil and season with salt and pepper to taste. So good.
People Who Like This Dish 2
- linspj New Hartford, NY
- greekgirrrl Long Island, NY
- boofie Salt Lake City, UT
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The Rating
Reviewed by 2 people-
This sounds wonderful. I am saving it to try this week! YUM!
linspj
in New Hartford loved it
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I really like your recipes!!
greekgirrrl
in Long Island loved it
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