When I don't have too much time to cook or if I am not necessarily in the mood to prepare a gourmet dinner, there are a couple types of foods that I look to for a quick solution: legumes, and fresh root vegetables. Aside from eating loads of fish, vegetables (especially Brussels sprouts, beets, and asparagus) are always easy to prepare. Roasting veggies are generally my favourite, and on some days I just make tapas. But, I decided to switch things up when I only wanted a salad for dinner after a long work day.
Here's what I made to go along with our dinner salads: roasted cannellini beans with tomatoes, mushrooms, fresh herbs (coriander, and basil), and white wine. There's more to come this week, and I am making it part of my #FTalesFoodie diaries. Hope you enjoy!
Oven Roasted Cannellini Beans with White Wine
Ingredients1 can cannellini beans or 400 g (dried, soaked, and drained overnight)
4 tbsp extra virgin olive oil, and a bit more for finishing
3-4 cloves of garlic (chopped fine)
1 tsp crush red pepper flakes
1 medium onion (peeled and sliced)
100 g sliced mushrooms (crimini/baby bella)
10-15 pcs. cherry tomatoes
118 ml dry white wine
kosher salt and fresh ground black pepper
2 tbsp chopped fresh coriander
1 sprig of fresh basil for garnishing
25 g goat cheese or feta (Greek)
1. Pour drained cannellini beans in a bowl.
2. Add garlic, tomatoes, onions, mushrooms, cilantro, and red pepper flakes.
3. Blend in olive oil into bowl, stirring gently with a spoon to evenly cover bean mixture.
4. In a foiled pan, spread bean mixture on pan, and place in oven. Let bake uncovered for 20 min.
5. Lightly stir beans. Then, pour dry white wine over beans in the pan. Bake for 20-25 min. until tomatoes and onions are soft, and a few min. more when tomatoes are slightly roasted.
6. Let stand for 2 min.
7. Drizzle olive oil on top. Garnish with fresh basil, and add feta cheese crumbles.
8. Serve, and season with kosher salt and fresh ground black pepper to taste.
I sprinkled a hint more of basil on top. Plate as a side, or eat alone. Serve and enjoy!
Time: 30-45 min.
Prep: 5 min. Preheat oven at 180C/Gas 4
Rinse, and wash tomatoes, and fresh herbs before proceeding to step one.
To clean mushrooms, do so in a bowl of water, gently turning them with your hands taking the dirt off, then put them on a cloth or towel and pat dry right before slicing them to add to the bowl. I removed some of the stems that were woody, but you can leave stems on.
Lastly, here's a preview of what I cooked on the weekend as well, flaky scallion pancakes. This was by far one of the best versions that I have tried. It's fairly easy to make and entirely worth an extra morning run (wink)! More images to come soon.