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Recipe courtesy of Justine Snacks

I love a good bean dish, especially when the beans are the star of the show. This recipe calls for simple ingredients that create quite a depth of flavor. You might think this is best served as an appetizer, but I say let it stand alone and enjoy each and every bite (because you will!).  

Ingredients

  • 1 C dried cannellini beans (optional, but highly recommended, to soak in water overnight) 
  • 2 carrots chopped into 4 pieces 
  • 6 cloves garlic 
  • 1 lemon for zest and juice 
  • 2 Tbsp olive oil 
  • 1 tsp kosher salt 
  • 1 tsp black pepper 
  • 2 C water 
  • ½ C sun dried tomatoes in oil 
  • 3 cloves garlic 
  • 1/3 C walnuts 
  • 2 Tbsp olive oil 
  • Salt and pepper to taste 
  • ½ baguette sliced and toasted 

Directions

  1. Preheat the oven to 375 F. 
  1. In an 8 x 8 or 9 x 9 baking dish, add your beans, carrots, garlic, zest from half the lemon and juice from half the lemon, olive oil, salt and pepper. Top with the 2 cups of water and gently stir to combine.  
  1. Wrap the baking dish tightly in foil. Bake for 90 minutes. Check at the 90-minute mark and continue to bake until the beans are tender. If you soaked them overnight, this should take around 90 minutes, if you did not, this will take the full 2 hours.  
  1. While the beans are in the oven, use a food processor to pulse together the sun-dried tomatoes, garlic, olive oil and walnuts into a chunky paste. Add salt and pepper to taste and pulse again. Set to the side.  
  1. When the beans are cooked to your liking, let them cool for 10 minutes and then serve on a crusty baguette. Top with the sun-dried tomato romesco and enjoy! 

Find recipe video tutorial and more at uniteforher.org/plantuary

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