This simple, rustic recipe is one of my favorites. Cannellini beans lend a creamy heartiness to the dish, while artichokes and lemon add a bit of brightness. Try this over some whole wheat spaghetti or atop some crusty bread.
Stewed Cannellini Beans with Artichoke and Sun-Dried Tomato
Servings 4
Equipment
- Cutting board
- Chef's knife
- 12-inch sauté pan or deep-sided frying pan
- Spoonula or large wooden spoon
Ingredients
- 1½ cups Artichoke quarters packed in water, not oil
- 2 Tbs Sun-dried tomatoes
- 1 Tbs Olive oil
- 1½ cups Cannellini beans
- Salt
- 1 Lemon
- 1 cup Vegetable broth
- 1 cup Water
Instructions
- Roughly chop the artichoke and sun-dried tomato.
- Heat the pan over medium heat. Add the olive oil and heat until the oil is fragrant and runs easily in the pan.
- Add the artichoke to the pan and cook for 5 minutes, stirring occasionally, until the artichoke has started to brown slightly.
- Add the sun-dried tomatoes and cannellini beans along with a sprinkle of salt. Cook for 5 minutes.
- Squeeze the juice from the lemon over the pan. Stir to deglaze the pan.
- Add the broth and the water. Turn the heat up to medium-high until the liquid comes to a boil.
- Reduce the heat to medium-low and simmer until the liquid is reduced.
