Skip to main content

Baked Beans Primavera

This is a rich vegetarian dish, though honestly, I sometimes add a dash of bacon as a spice to kick it up!  Hearty and warm for winter and largely plant based no matter what.


1 zucchini, cubed
1/2 onion, finely diced
2 thick slices bacon, finely diced (optional; leave out for vegetarian)

2 cloves garlic, minced
1 Tbsp fresh rosemary, minced
1 Tbsp fresh thyme, minced

2Tbsp tomato paste
1 can diced tomatoes, drained - liquid reserved 
2 cans beans, rinsed and drained (I used pinto and cannellini)
1 cup grated cheese (I used Monterrey Jack)
fresh parsley for garnish

Preheat oven to 375F.  In an oven-going (ideally cast iron) skillet, sauté the onion and zucchini (with the bacon if using) with a dash olive oil until the veggies are browned.  
Add the garlic, rosemary and thyme and cook another 2-3 minutes.  Set veggies aside.
Add a dash of olive oil to the skillet and cook the tomato paste for about 5 minutes, until darkened.  This will enhance its flavor greatly.  
Add the drained tomatoes and cook another 5 minutes. 
Return the veggies to the tomato mix and add the reserved tomato liquid.  
Stir in the beans and cover with the cheese.  
Heat on the stovetop until the liquid begins to bubble up.  
Place skillet in oven and bake for about 30-45 minutes until nicely browned.
Serve with favorite pasta or rice and garnish with fresh parsley if desired. Serves 4-6.

Comments

Popular posts from this blog

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded  2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet.  Fry the lemon slices for a few minutes, just until beginning to brown.   Set aside on a plate.  Lightly salt and pepper each chicken breast.  Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.  Flip to brown second side.  Cook over low heat for a total of about 15 minutes.   Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta.  Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F.  Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized.  Add the garlic and cook for about 2 more minutes.  Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl.  Whisk this mixture into the boiling sauce until thickened.  Add mushrooms and salt and pepper to taste.   Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...