Recipe

Cannellini Beans With Roasted Beets And Rapini Recipe

	Boofie / All my dishes 1 year, 2 months ago 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. I used c... More Prep:5m Cook:45m Servings:4	Boofie
	beans white cannellini beets roasted rapini broccoli raab healthy comforting gorgeous

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Ingredients

2 14.5 oz cans organic cannellini beans, rinsed

6 cups rapini (broccoli raab/rabe/whatever you call it)

2 medium-large beets, peeled and quartered

2-3 cloves of garlic, minced

1 medium shallot, finely diced

Olive oil

Course salt and pepper

Directions

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.

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