YOUR HEALTHY PLATE: Great Northern Beans over Rice

This is the kind of thing that you can often rustle up from things you already have in the kitchen. Like my mom always says, if you have a can of beans, then you have a meal!

  • 3 Tbsp. extra virgin olive oil
  • 2 carrots, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 1 Tbsp. fresh sage (or 1 tsp. dry)
  • 2 cans of cannellini beans, rinsed and drained well
  • 3 c. vegetable stock or water
  • 1 tsp. salt
  • 1 tsp. fresh ground black pepper
  • 5 c. brown rice, steaming hot
  • 1 c. fresh Italian (flat leaf) parsley, chopped coarsely

In a large frying pan, heat oil over medium heat, and add carrot, celery, onion, garlic and sage. Saute until onion is softening, about 5 minutes. Add beans and 2 cups stock, and simmer 20 minutes until liquid is slightly reduced and veggies are soft. Allow to cool 10 minutes.

Scrape mixture into food processor and pulse almost until smooth. Transfer back to saucepan, add salt and pepper, and add more stock, just a tablespoon or two at a time, to make a satisfyingly thick sauce. Reheat on low, and serve alongside the rice. Pass the parsley separately, allowing everyone to heap a generous pile on their beans and rice. Serves 4-6.

The original version of this hearty winter recipe comes from One Dish Vegetarian Meals, by Robin Robertson.

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