VCE: Beans With Broccoli Rabe And Garlic Croutons

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* Exported from MasterCook *

 

Beans With Broccoli Rabe And Garlic Croutons

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 316

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Beans with Aromatics

(see separate recipe)

plus their broth

3 tablespoons olive oil

plus extra virgin to finish

1 onion -- finely diced

1 carrot -- finely diced

1 bay leaf

1 teaspoon dried oregano

1 bunch broccoli rabe

Salt and freshly milled pepper

2 tablespoons chopped parsley

Garlic-Rubbed Croutons

(see separate recipe)

Parmesan or dry Jack -- thin slices

 

SERVES 4 TO 6

 

Sharp greens like mustard, turnip, and broccoli rabe provide strong

punctuation for white beans, plump runners, and many heirloom varieties -

all beans really. Serve thin croutons on the side or make a thick one and

spoon the beans, with their greens and sauce, right over them. Making a

bean and green bruschetta.

 

While the beans are cooking, warm the oil in a wide skillet over medium

heat. Add the onion, carrot, bay leaf, and oregano, lower the heat, and

cook, gently stirring every now and then until the onion is soft, about 8

minutes. Peel the tough stems of the broccoli rabe and finely chop them;

chop the leaves a little more coarsely. Add both stems and leaves to the

pan with the softened onions along with a cup of the bean broth. When

they're wilted down, add the cooked beans and simmer, adding more broth as

needed, until the greens are done, a good 15 to 20 minutes. Season with

salt and pepper and add the parsley. Serve in soup plates with extra

virgin olive oil drizzled over the top, a few thin garlic croutons tucked

on the side, and paper-thin slices of cheese over all.

 

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