Wednesday, February 6, 2013

White Beans with Roasted Tomatoes and Peppers

 White Beans with Roasted Tomatoes and Peppers

6 Servings

1 cup of white beans (great northern, cannellini or navy)  
4 cups water  
2 bay leaves  
2 teaspoons granulated garlic - Divided  
2 teaspoons granulated onion - Divided  
2 teaspoons basil, dried - Divided  
1½ teaspoon sea salt – Divided  
½ teaspoon black pepper  
2 tablespoons olive oil  
3 medium tomatoes  
3 medium jalapeno peppers  
3 garlic cloves 

Place beans, water, bay leaves 1½ teaspoons garlic, 1½ teaspoons onion, 1½  teaspoons basil,1 teaspoon salt and the pepper in a medium pot and cook partially covered 1 ½  - 2 hours.
While beans are cooking, preheat oven 400 degrees F. 
In a medium bowl, whisk together the olive oil and the remaining ½ teaspoon garlic, ½ teaspoon onion, ½ teaspoon basil and ½ teaspoon sea salt.
Half the tomatoes and add them to the olive oil mixture.
Cut the pepper in half and remove the seeds and vein and add them to the olive oil along with the garlic cloves.
Mix the tomatoes, peppers and garlic in the oil mixture until everything is well coated.
Place vegetables on a sheet pan and roast in the oven 15 – 20 minutes or until vegetables are brown; they do not have to be done.  
Let vegetables cool down enough to handle then dice and add to the beans along with any leftover oil.  
Continue cooking until beans are tender, stirring occasionally.

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