Saturday, April 17, 2010

White Bean Puttanesca

Pictures from Lady Bird Wildflower Center.

This recipe, from Chateau St. Michelle, (try it with a good Cab Sauv) was
requested by a couple members of the Texas Tribe. Very tasty, vegetarian, and healthy! Puttanesca is the slang term for Italian "ladies of the night". The story is that the ladies would come home tired late at night and toss together this sauce with ingredients they had on hand. Then, they would boil up some pasta and stir the cold sauce into the warm pasta. I serve this solo with no pasta as a vegetarian entree! It is great standing alone.

12 roma tomatoes, cored and diced: 2 Tblsp olive oil: 2 Tbls balsamic vinegar: 1 bunch green onions, chopped: 3 garlic cloves, minced: 1 Tblsp capers: 1/4 cup pitted Kalamata olives: 1 Tblsp chopped fresh oregano: 2 Tblsp chopped fresh basil: 2 Tblsp chopped fresh Italian parsley: 1 tsp dry mustard: 1/2 tsp ground cumin: salt and freshly ground pepper, to taste: 1 pound white navy beans, cooked according to package directions: 1/2 cup freshly grated Parmesan cheese.

Combine the tomatoes, olive oil, vinegar, green onions, garlic, capers, olives, oregano, basil, parsley, mustard, cumin, salt and pepper in a saucepan. Let the ingredients sit for 1 hour to blend flavors. Place the saucepan over medium heat and cook until the tomatoes are tender. Add the cooked beans and heat through. Top with grated Parmesan cheese. ENJOY!

For a little more intense flavor, chop the capers and olives. I prefer to leave them whole.

OH: Cycle Utah is now full. Sorry guys! Better try for Cycle Washington. I can tell you the seafood feed at Deception Pass State Park is worth every mile! See Ya!

No comments:

Post a Comment