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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.