Thursday, October 13, 2011

Easy Peasy White Beans with Autumnal Veggies

Actually, it's even easier than it looks. (What? I'm talking about food, for heaven's sake!) Beans, spinach, sweet potatoes, garlic...what more could you need or desire for a delicious, nutritious, easy meal on a busy weeknight? Now take your head out of the gutter and start cooking, why don't you?

Easy Peasy White Beans with Autumnal Veggies
~ 1 large sweet potato (or two small ones)
~ 1-2 tbsp. olive oil
~ 1 red onion, chopped
~ 2 generous tbsp. minced garlic
~ 1/2 lb. mushrooms, sliced
~ 1 tsp. each: salt, marjoram, tarragon, parsley
~ A few grinds of black pepper
~ 1/2 cup white wine
~ 1 lb. chopped, frozen spinach
~ 1 15 oz. can white beans, drained and rinsed (I used cannellini)

~ Preheat the oven to 375 degrees fahrenheit.
~ On a baking sheet, coat the sweet potato cubes in a little olive oil, then sprinkle with salt and pepper. Cook at 375 degrees for about 20 minutes, tossing once around the middle of the roasting time, until brown and quite tender, but not falling apart. Remove from the oven and set aside.
~ In a large, deep skillet, sauté the onion in the olive oil over medium heat for about 7 minutes, until just starting to brown.
~ Add the garlic, mushrooms, and dried seasonings; cook another 5 minutes, until the mushrooms have given off most of their liquid.
~ Pour in the wine to deglaze the pan, and cook another minute.
~ Add the spinach, and cook another 5-10 minutes, until you have a thick stew.
~ Stir in the beans and the roasted sweet potato, cook another minute or two until everything is heated through, and taste for seasoning.
~ Serve over rice or couscous.

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