A simple can of Butter Beans (Fasolia Gigantes) can be turned into a quick comforting meal in no time. Sun-dried tomatoes and leeks lend a special sweetness to it. The best of all, it is a one-pot dish and done in less than 30 minutes.
Yield: 4
Time: 20 minutes
Ingredients:
- 4 Tbps extra virgin olive oil
- 2 cups (200 g) leeks, thinly sliced
- 4 garlic cloves, finely minced
- 1 cup (80 g) brown mushrooms, thinly sliced
- 5 Tbsp tomato paste
- 1 cup (240 ml) vegetable stock or more if needed
- 3/4 cup (140 g) sun-dried tomatoes in oil, drained and sliced in slivers
- 2 cans (15 oz/425 g each) butter beans, drained and liquid set aside
- 1/4 cup (60 ml) light cream or more if needed
- 1 tsp dried oregano or dill
- 1/2 tsp red pepper flakes
- salt and freshly ground pepper
- 2 cups (100 g) arugula, washed and dried
- juice of 1 lemon
- 4 poached or fried eggs for topping (optional)
- Parmesan cheese for serving
Preparation:
Warm vegetable stock and tomato paste in a small saucepan and stir until tomato paste is dissolved. Keep it warm.
Heat 2 tablespoons olive oil in a deep skillet large enough to hold the beans over medium heat. Add the leeks and garlic. Cook for about 5 minutes or until leeks are limp. Add the sliced mushrooms, season with oregano or dill, red pepper flakes, salt and pepper. Continue cooking stirring for 5 minutes longer to allow the flavors to mingle.
Add the sun-dried tomatoes, the tomato paste mix and the light cream. Bring to a simmer. Add the drained beans and stir with care not to mash the beans. Continue cooking over low heat until all starts bubbling gently and is warm. Adjust seasonings. If bean stew seems to thick, add some of the reserved bean liquid to tin it up.
In a medium bowl, toss arugula with the remaining tablespoons olive oil and lemon juice. Season with salt and pepper. Serve butter beans on warmed deep plates. Top with the seasoned arugula and a poached or fried egg (optional).
Toasted slices of Italian bread and Parmesan cheese add a nice touch.
