Sun 4 Dec 2022

Hot Honey Roasted Carrots and Lentils

Posted by Recipe Sleuth under New Finds
No Comments

I recently purchased Evergreen Kitchen by Canadian recipe developer Bri Beaudoin and am loving it. The recipes are for weeknight vegetarian meals and they are hearty and delicious. The book also provides options for making the recipes vegan. We try to go vegetarian once or twice a week and these recipes are terrific. This carrot and lentil dish would also be a great side dish for meat, fish or poultry. Cook’s note: To make this dish more economical, use dried chickpeas and lentils. Soak ½ cup (125 ml) of dried chickpeas overnight in water, then drain, cover with water and cook until tender. Cook 2 cups (500 ml) of dried lentils in simmering water for 20-30 minutes. I omitted the lemon zest and juice and yogurt.

Avoiding Additives and Preservatives

Make sure your butter does not contain colour and that the hot pepper flakes and dried spices do not contain colour or anti-caking agents. I used pure honey and Natural Value organic sriracha, which is additive free. Blue Menu chickpeas and lentils are additive free, as is President’s Choice Old-Fashioned Dijon mustard. No Name sliced almonds are free of preservatives. I used Tre Stelle feta, which has no artificial ingredients. Astro original Balkan-style yogurt is additive free.

Make the hot honey glaze

Drizzle glaze over carrot and chickpeas and roast

Combine lentils with spices, mustard, oil and parsley

Spread carrots and chickpeas over lentils, drizzle with glaze, top with almonds and heat through - to serve, top with crumbled feta

Ingredients:

Hot honey

3 tbsp (45 ml) honey

3 tbsp (45 ml) butter

1 tsp (5 ml) hot pepper flakes

1 tbsp (15 ml) hot sauce

Roasted carrots and lentils

1 lb (454 g) carrots, peeled and cut diagonally ½-inch (1.25-cm) thick

1 can (14 oz/398 ml) chickpeas, drained, rinsed and patted dry

¾ tsp (3.75 ml) fine sea salt, divided

2 cans (19 fl oz/562 ml each) lentils, drained and rinsed

2 tbsp (30 ml) extra-virgin olive oil

2 tsp (10 ml) Dijon mustard

1 ½ tsp (7.5 ml) ground cumin

¼ tsp (1.25 ml) cinnamon

¼ cup (60 ml) minced fresh flat-leaf parsley leaves

¼ cup (60 ml) sliced almonds

Zest and juice of half a lemon

1/3 cup (85 ml) crumbled feta cheese

½ cup (125 ml) plain Greek yogurt

Preparation:

Place an oven rack in the centre position and preheat to 425 F (220 C). Line a large baking sheet with parchment paper.

In a small saucepan, stir together the honey, butter, red pepper flakes and hot sauce over low heat. Once the butter is melted, cook, stirring occasionally, for another 5 minutes to let the flavours infuse.

Scatter the carrots and chickpeas on the prepared baking sheet. Drizzle with half of the honey and toss to coat Sprinkle with ½ tsp (2.5 ml) of the salt and toss to coat. Roast until the carrots are almost fork-tender but not yet fully cooked, 15 to 20 minutes.

In a 13 x 9-inch (33 x 22-cm/3.5 L) casserole dish, combine the lentils, olive oil, Dijon mustard, cumin, cinnamon and remaining ¼ tsp (1.25 ml) salt. Add the parsley and stir to mix.

Pile the carrots and chickpeas on top of the lentils. Drizzle with the remaining hot honey and sprinkle with the almonds. Bake until the lentils are warm, about 5 minutes. Garnish with the lemon zest, lemon juice, feta and dollops of yogurt. Serves 4.

From Evergreen Kitchen

 

Sun 27 Nov 2022

Chicken with Olives and Roasted Peppers

Posted by Recipe Sleuth under New Finds
No Comments

This tasty recipe from Canadian Living puts dinner on the table in less than 30 minutes. Brown chicken cutlets and set aside. Cook garlic with spices, then add roasted peppers and olives, cook for a minute and add the vinegar. Add broth and chicken and simmer until the chicken is cooked through. Garnish with parsley and serve.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents. Unico roasted red peppers, President’s Choice garlic-stuffed green olives, Eden Organic red wine vinegar and Imagine Organic chicken stock are all additive free.

Brown cutlets and set aside

Cook olives and peppers

Add stock and chicken to pan and simmer until cooked through

Ingredients:

4 chicken cutlets (about 1 lb/454 g total)

Salt and pepper

4 teaspoons (20 ml) vegetable oil, divided

1 clove garlic, finely chopped

½ teaspoon (2.5 ml) ground cumin

½ teaspoon (2.5 ml) ground coriander

1 cup (250 ml) jarred roasted red peppers, drained and cut in strips

½ cup (125 ml) pitted mixed green and black olives

2 tablespoons (30 ml) red wine vinegar

1 cup (250 ml) sodium-reduced chicken broth

2 tablespoons (30 ml) finely chopped fresh flat-leaf parsley

Preparation:

Season chicken cutlets with salt and pepper. In large skillet, heat 3 tsp (15 ml) of the oil over medium-high heat. Add cutlets; cook, turning halfway through cooking time, until golden brown, 4 to 6 minutes. Transfer chicken to plate; set aside.

In skillet, heat remaining oil over medium heat. Add garlic, cumin and coriander; cook, stirring, 30 seconds. Add peppers and olives; stir 1 minute. Stir in vinegar, scraping up browned bits from bottom of pan with wooden spoon.

Add broth; bring to boil. Add reserved chicken; cook until chicken is no longer pink inside and sauce has reduced slightly, about 2 minutes. Sprinkle with parsley. Serves 4.

From Canadian Living

 

Sun 20 Nov 2022

Sheet Pan Chicken with Lemon and Olives

Posted by Recipe Sleuth under New Finds
No Comments

This recipe from Bonnie Stern’s Don’t Worry, Just Cook is a perfect make-ahead meal for a casual dinner party. Marinate chicken, onions, garlic, fennel, lemons and cilantro in olive oil, honey and spices. Then place all the ingredients on a baking sheet or in a shallow roasting pan and roast until the chicken and vegetables are cooked and nicely browned. Garnish with fresh cilantro or parsley and serve with rice or couscous.

Avoiding Additives and Preservatives

I use President’s Choice garlic-stuffed green olives. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Marinate chicken

Arrange marinated chicken and vegetables on sheet pan or shallow baking dish

Roast until tender and browned

Sheet pan chicken with lemon and olives

Ingredients:

3 lb (1.36 kg) chicken pieces (12 skin-on, bone-in chicken thighs or 6 whole legs)

2 onions, quartered

1 head garlic, halved horizontally

1 bulb fennel, trimmed, halved and cut into thick wedges

2 lemons, thinly sliced

1 cup (250 ml) coarsely chopped fresh cilantro or flat-leaf parsley, plus more for serving

½ cups (125 ml) large green olives, pitted

¼ cup (60 ml) extra virgin olive oil

1 tbsp (15 ml) honey

1 tbsp (15 ml) kosher salt

1 tsp (5 ml) ground coriander

1 tsp (5 ml) ground cumin

1 tsp (5 ml) ground paprika

1 tsp (5 ml) ground turmeric

Preparation:

Place the chicken pieces in a large bowl, along with the onions, garlic, fennel, lemons, cilantro, olives, olive oil, honey, salt, coriander, cumin, paprika and turmeric. Toss well to mix. Marinate in the refrigerator for a few hours if you have time or cook right away.

Preheat the oven to 400 F (204 C). Arrange the chicken pieces in a single layer on a baking sheet lined with parchment paper or in a large baking dish or shallow Dutch oven, skin side up. Spoon the fennel-lemon mixture over and around the chicken. Cover with aluminum foil and roast for 20 minutes.

Uncover and roast for another 30 minutes. If the chicken hasn’t browned yet, increase the oven temperature to 425 F (218 C) and cook for 10 minutes longer or until the chicken and vegetables are nicely browned.

Serve topped with the cooked lemon slices and olives and garnish with fresh cilantro or parsley. Serves 6.

From Don’t Worry, Just Cook

 

Sun 13 Nov 2022

Anna’s Quinoa Salad

Posted by Recipe Sleuth under New Finds
No Comments

Bonnie Stern has co-authored a new cookbook with her daughter, Anna Rupert and it’s a great collection of delicious recipes. This salad recipe from Don’t Worry, Just Cook is tasty and versatile. It travels well and is gluten free. You can substitute rice or lentils for the quinoa and if it doesn’t have to be gluten free you could use a cooked grain such as bulgur, barley or farro. You can make this dish vegan by using tofu instead of cheese. Cook’s note: I used a mixture of black and white quinoa, used radishes instead of carrots, feta instead of creamy goal cheese and omitted the seeds.

Avoiding Additives and Preservatives

If using canned chickpeas, check for preservatives. I use Blue Menu brand or cook dried chickpeas. President’s Choice Original goat cheese is additive free.

Anna's quinoa salad

Ingredients:

1 cup (250 ml) quinoa, rinsed if it is not pre-rinsed

2 cups (500 ml) boiling water (or amount specified on quinoa package)

1 cup (250 ml) cherry tomatoes, halved

1 cup (250 ml) cooked corn kernels

1 cup (250 ml) cooked and coarsely chopped sweet potatoes, carrots or squash

1 cup (250 ml) cooked chickpeas

¼ cup (60 ml) chopped fresh cilantro, flat-leaf parsley or dill (or a combination)

2 tbsp (30 ml) roasted sunflower seeds

2 tbsp (30 ml) roasted pumpkin seeds

3 to 4 tbsp (45 to 60 ml) fresh lemon juice

1 tsp (5 ml) kosher salt

¼ to 1/3 cup (60 ml to 82.5 ml) extra virgin olive oil

1 cup (250 ml) crumbled goat cheese

Preparation:

Place the quinoa in a medium saucepan and cover with boiling water. Bring to a boil, cover and cook gently for 15 to 20 minutes. Fluff with a fork, then spread on a baking sheet lined with parchment paper to cool.

In a large bowl, combine the tomatoes, corn, sweet potatoes, chickpeas, cilantro, sunflower seeds and pumpkin seeds. Add the quinoa and toss gently.

Stir in 3 tbsp (45 ml) lemon juice, salt and ¼ cup (60 ml) olive oil. Taste and adjust seasoning, Scatter cheese overtop. Makes 5 to 6 cups.

From Don’t Worry, Just Cook by Bonnie Stern and Anna Rupert

 

Sun 6 Nov 2022

Lamb Meatball and Couscous Soup

Posted by Recipe Sleuth under New Finds
No Comments

This delicious recipe from Canadian Living is comfort food in a bowl. Cook Israeli couscous until al dente and set aside. Bake the lamb meat balls and set aside. Cook leek and carrot briefly and then add stock. Add meatballs, simmer for 15 minutes and then add Swiss chard and simmer for 2 minutes. Divide soup among bowls and top with couscous, lemon slices, yogurt and mint. Cook’s notes: I air fried the meatballs for 10 minutes at 350 F (177 C). I used chicken stock instead of beef stock and omitted the garnishes and this soup was still delicious. I also put the couscous in the bowl first and ladled the soup over to serve. If you have leftovers, store the soup and couscous separately, so the couscous does not soak up the liquid.

Avoiding Additives and Preservatives

I used No Name tomato paste and Imagine Organic stock. Check the dry spices for colour and anti-caking agents. Astro original Greek-style yogurt is additive free.

Make and bake or air fry the meatballs

Cook leek and carrot and add stock

Add meatballs, simmer 15 minutes, then add chard

Lamb meatball and couscous soup

Ingredients:

Meatballs

1 lb (454 g) ground lamb

1 tbsp (15 ml) tomato paste

1 tsp (5 ml) ground cumin

½ tsp (2.5 ml) curry powder

Pinch cinnamon

Salt and pepper

Soup

1 cup (250 ml) Israeli couscous

2 tbsp (30 ml) olive oil

1 leek, white part only, thinly sliced

1 carrot, thinly sliced

5 cups (1.2 L) sodium-reduced beef broth

2 cups (500 ml) Swiss chard or spinach leaves, coarsely chopped

Salt and pepper

8 slices lemon

½ cup (125 ml) plain Greek yogurt

Fresh mint leaves

Preparation:

Meatballs

Preheat oven to 400 F (204 C). Lightly grease baking sheet. In bowl, combine lamb, tomato paste and spices. Season with salt and pepper. With wet hands, shape mixture by 1 tbsp (15 ml) into balls. Arrange on prepared baking sheet. Bake for 8 minutes. Can be made ahead and stored in an airtight container and frozen for up to 3 months.

Soup

In large saucepan of boiling salted water, cook couscous until al dente, 15 to 20 minutes. Drain and set aside.

Meanwhile, in large saucepan, heat oil over medium heat. Add leek and carrot; cook, stirring often, for 3 minutes. Add broth; bring to boil. Reduce heat to medium Add meatballs; simmer for 15 minutes. Add Swiss chard; continue cooking for 2 minutes. Season with salt and pepper, if desired. Divide soup among bowls. Top with couscous and serve with lemon slices, yogurt and mint leaves. Serves 6.

From Canadian Living

 

Sun 30 Oct 2022

Roasted Chicken Thighs with Tangy Apricots and Carrots

Posted by Recipe Sleuth under New Finds
No Comments

This recipe from NYT Cooking suggests marinating the chicken and apricots up to 24 hours in advance. This adds flavour to the dish and marinating ahead means your meal prep is done and you can have this sheet-pan meal on the table after just a half hour in the oven.

Avoiding Additives and Preservatives

I used Greaves pure apricot jam, Hellman’s mayonnaise, Cock brand fish sauce and Sunny Fruit dried apricots – all are free of artificial colour, flavour and preservatives. Check the chili powder to make sure it does not contain colour or anti-caking agents.

Marinate the chicken and apricots

Add carrots and cook on sheet pan

Roasted chicken thighs with tangy apricots and carrots

Ingredients:

¼ cup (60 ml) apricot preserves

¼ cup (60 ml) mayonnaise

2 tablespoons (30 ml) fresh lemon juice, plus more to taste

1 tablespoon (15 ml) fish sauce

2 teaspoons (10 ml) chili powder

Kosher salt and black pepper

½ cup (125 ml) dried apricots (about 3½ ounces/100 g)

1 pound (454 g) boneless, skinless chicken thighs, each cut in half

3 to 4 medium carrots, thinly sliced into coins (about 1 pound/454 g)

Fresh herbs, such as cilantro, parsley and mint, for topping

Cooked white rice, for serving

Preparation:

In a large bowl, whisk together the apricot preserves, mayonnaise, lemon juice, fish sauce, chili powder, 1 teaspoon (5 ml) salt and ½ teaspoon (2.5 ml) pepper until smooth. Tear each dried apricot in half at its seams, so each apricot becomes 2 flatter pieces. Add the apricots and chicken to the bowl; toss to evenly coat. Cover and refrigerate to marinate for at least 30 minutes and up to 24 hours.

When ready to cook, heat the oven to 425 degrees F (218 degrees C) with a rack set in the center position. Line a large sheet pan with parchment.

Add the carrots to the chicken mixture and toss to evenly coat. Spread the chicken and carrot mixture in a single layer on the sheet pan. Roast, rotating the pan halfway through, until the chicken is light brown and the carrots begin to shrivel, 20 to 25 minutes. Taste for seasoning, adding more salt and lemon juice as desired. Top with fresh herbs and serve with rice. Serves 4.

From NYT Cooking

 

Sun 23 Oct 2022

Shrimp Chow Mein

Posted by Recipe Sleuth under New Finds
No Comments

This tasty recipe from Canadian Living is as good as take-out. Prepare chow mein sauce and set aside. Cook broccoli and noodles and set aside. Sauté broccoli, onions, garlic and ginger in sesame oil, add noodles and then chow mein sauce. Add cooked shrimp, heat through and serve. Cook’s note: I omitted the bean sprouts.

Avoiding Additives and Preservatives

I used tamari instead of soy sauce, Marukan rice vinegar and Lee Kum Kee sesame oil. Make sure the noodles and shrimp are additive-free.

Use cooked shrimp for this recipe

Cook broccoli, onions, garlic and ginger

Add cooked noodles and sauce

Add shrimp and heat through

Ingredients:

Chow mein sauce

7 tbsp (105 ml) soy sauce

3 tbsp (45 ml) rice vinegar

3½ tbsp (22.5 ml) granulated sugar

2 tbsp (15 ml) cornstarch

Chow mein

2 cups (500 ml) chopped Chinese broccoli (gailan) or rapini or small broccoli florets

14 oz (400 g) dry chow mein noodles

3 tablespoons (45 ml) canola oil, divided

1 onion, halved and thinly sliced

3 green onions, chopped

1 clove garlic, chopped

1 teaspoon (5 ml) grated fresh ginger

1 ½ cups (375 ml) bean sprouts

2 tablespoons (30 ml) toasted sesame oil

Chow mein sauce

1 lb (454 g) cooked shrimp

Preparation:

Chow mein sauce

In bowl, whisk together ingredients until sugar is dissolved. (Make-ahead: Can be refrigerated for up to 5 days.) Makes about ½ cup (125 ml).

Chow mein

In saucepan of boiling salted water, blanch broccoli for 2 minutes. Drain, run under cold water, drain again. Set aside.

In separate saucepan of boiling salted water, cook noodles for 2 minutes. Drain and drizzle with 1 tsp (5 ml) canola oil to prevent sticking. Set aside.

In wok or large skillet, heat remaining canola oil over medium heat. Add onion and reserved broccoli; cook, stirring, 2 minutes. Add green onions, garlic, ginger, bean sprouts and sesame oil; cook, stirring, 2 minutes. Stir in reserved noodles, mixing well. Pour chow mein sauce around edge of wok; toss mixture gently to coat; cook 2 minutes. Add shrimp; cook 1 minute. Serves 4.

From Canadian Living

 

Sun 16 Oct 2022

Mussels with White Beans, Rosemary and Garlic

Posted by Recipe Sleuth under New Finds
No Comments

Mussels are delicious, inexpensive and quick to prepare. This recipe from NYT Cooking combines mussels with white beans, served in a savoury rosemary-garlic broth. Cook’s note: To make this meal even less expensive, use dried beans instead of canned beans. Soak 1 ½ cups (375 ml) of dry navy or cannellini beans in water overnight, drain, cover with 2 inches (5 cm) of water and simmer until tender.

Avoiding Additives and Preservatives

If using canned beans, try Blue Menu brand, which is additive-free. Make sure the red pepper flakes do not contain colour. I use Imagine Organic stock and white wine from Frogpond Farm that has a sulfite level below 10 parts per million.

Assemble your ingredients

Cook the garlic, rosemary and pepper flakes in oil

Add beans, stock and wine and simmer to thicken before adding mussels

Steam mussels until they open, 5-8 minutes

Ingredients:

¾ cup (187.5 ml) extra-virgin olive oil

8 garlic cloves, thinly sliced

¼ teaspoon (1.25 ml) red-pepper flakes, plus more for serving

2 rosemary sprigs

Fine sea salt or table salt

2 (15-ounce/425 g) cans white beans, such as cannellini beans, drained and rinsed

1 cup (250 ml) vegetable broth, plus more as needed

¼ cup (60 ml) dry white wine

2 pounds (907 g) mussels

1 teaspoon (5 ml) finely grated lemon zest

½ cup (125 ml) chopped fresh soft herbs, such as parsley, dill or cilantro, plus more for serving

Preparation:

In a large pot with a tight-fitting cover, combine oil and garlic over medium-low heat. Add red-pepper flakes, rosemary and pinch of salt. Cook until garlic just begins to turn pale gold at the edges (don’t let the garlic turn brown), 2 to 4 minutes.

Add beans, vegetable broth, wine and 1 teaspoon (5 ml) salt to the pot and stir until beans are well coated. Bring to a simmer over medium-low heat and cook until broth thickens, stirring occasionally, 8 to 10 minutes.

Meanwhile, rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then rinse mussels well. Discard any mussels with cracked shells or shells that won’t close once you pinch together the edges.

Add mussels to the pot and cover. Let the mussels steam, stirring once or twice, until they open, 5 to 8 minutes. Gently stir in lemon zest and herbs. Taste, adding more salt, if needed.

To serve, divide mussels and beans among individual bowls. Discard any mussels that have not opened and garnish with more herbs and red-pepper flakes, if you like. Serves 4.

From NYT Cooking

 

Sun 9 Oct 2022

Air Fried Korean Chicken Wings

Posted by Recipe Sleuth under New Finds
No Comments

Air fryers are becoming more popular because they cook a wide variety of foods quickly with very little oil and yield fantastic results. In this recipe from Breville, chicken wings are coated with baking powder and salt before being air fried for 30 minutes. They are then tossed with a sauce made of gochujang (Korean fermented red chile paste), garlic, ginger, sesame oil, rice vinegar, soy sauce and honey. Delicious! Cook’s note: If you don’t have an air fryer, you can broil the wings for about 30 minutes, flipping once. Make sure the wings are about six inches (15.24 cm) from the element. You can also broil the wings briefly after tossing them in the sauce.

Avoiding Additives and Preservatives

Gochujang usually contains preservatives, but I used O’Food brand, which is additive-free and available from Amazon.ca. I used Marukan rice vinegar, tamari instead of soy sauce and Lee Kum Kee sesame oil.

Air fried Korean chicken wings

Ingredients:

Wings

1 ½ lbs (680 g) chicken wings

1 tbsp (15 ml) baking powder

1 tsp (5 ml) kosher salt

Sauce

¼ cup (60 ml) gochujang

2 cloves garlic, finely minced

1 tbsp (15 ml) minced fresh ginger

1 tsp (5 ml) sesame oil

3 tbsp (45 ml) unseasoned rice vinegar

2 tbsp reduced-sodium soy sauce

3 tbsp (45 ml) honey

To serve

3 green onions, thinly sliced

2 tbsp (30 ml) white sesame seeds

Preparation:

Place wings in a large bowl. Combine baking powder and salt in a small bowl and sprinkly mixture over wings to coat them evenly.

Place the wings in the air fryer basket, in a single, evenly- paced layer. Air fry the wings for 30 minutes at 450 F (230 C) for 30 minutes, flipping halfway through.

While the wings cook, combine the sauce ingredients in a small bowl and whisk until well combined. Sauce can be made 24 hours in advance and stored, covered, in the refrigerator.

Transfer the cooked wings to a bowl and toss with some of the sauce to coat evenly. You can serve the wings at this point or broil them for 1-2 minutes per side to brown them.

Garnish with green onions and sesame seeds and serve with the remaining sauce. Serves 4.

From Breville

 

Sun 2 Oct 2022

Oniony Brothy Beans

Posted by Recipe Sleuth under New Finds
No Comments

This delicious vegetarian soup from Bon Appetit gets its savoury flavour from onions, garlic and thyme, its heartiness from cannellini beans and its tang from vinegar. Serve with crusty bread to sop up all the delicious broth. Cook’s note: If you can’t find frozen pearl onions, buy them fresh, blanch in boiling water for two minutes and remove the skins.

Avoiding Additives and Preservatives

Use an additive-free stock, such as Imagine Organic. I use Marukan rice vinegar and Ace Bakery bread.

Oniony brothy beans

Ingredients:

2 Tbsp. (30 ml) extra-virgin olive oil or vegetable oil

2 large white onions, cut through root ends into 1″ (2.54 cm) -thick wedges

1 Tbsp. (15 ml) kosher salt

5 garlic cloves, thinly sliced

1 tsp. (5 ml) freshly ground black pepper

1½ tsp. (7.25 ml) thyme leaves, plus more for serving

4 cups (1 L) low-sodium vegetable broth

¾ cup (187.5 ml) seasoned rice vinegar

2 15-oz. (443 ml) cans cannellini (white kidney) beans, rinsed

8 oz. (227 g) frozen white pearl onions (about 1½ cups)

1 Tbsp. (15 ml) distilled white vinegar

Slices of crusty country-style bread, toasted (for serving)

Preparation:

Heat 2 Tbsp. (30 ml) extra-virgin olive oil or vegetable oil in a large Dutch oven or other heavy pot over medium-high. Add 2 large white onions, cut through root ends into 1″ (2.54 cm) -thick wedges, sprinkle with 1 Tbsp. (15 ml) kosher salt, and cook, undisturbed, until golden brown underneath, about 5 minutes. Turn onions over and cook until golden brown on other side, about 5 minutes.

Add garlic cloves, thinly sliced, freshly ground black pepper and thyme leaves to pot; stir to combine. Pour in low-sodium vegetable broth and seasoned rice vinegar and bring to a simmer, stirring and scraping up browned bits with a wooden spoon. Stir in cannellini (white kidney) beans, rinsed, frozen white pearl onions, distilled white vinegar and 2 cups (500 ml) water. Return to a simmer and cook, stirring occasionally, until beans, white onions, and pearl onions are very tender and flavors have melded, 35–40 minutes. Taste and add more salt if needed.

Ladle beans into bowls; top with more thyme. Serve with slices of crusty country-style bread, toasted for dipping. Serves 4-6. Do Ahead: Beans can be made 1 day ahead. Let cool; cover and chill.

From Bon Appetit

 

« Previous Page — Next Page »