- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 198.8
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 111.9 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 15.0 g
- Protein: 8.7 g
Marinated GIant White Beans and Beets (NY Times)Submitted by: LEGOVEL
IntroductionNY Times Recipe for Health Series: Feb. 23, 2010
Martha Rose Shulman, contributor, can be reached at martha-rose-shulman.com. NY Times Recipe for Health Series: Feb. 23, 2010
Martha Rose Shulman, contributor, can be reached at martha-rose-shulman.com.
1lb. dry Giant White Beans (aka Lima- do not pre-soak)
1 lg. Onion
4 lg. cloves Garlic
1 Bay leaf
1/4 c. fresh lemon juice
1/3 c. extra virgin olive oil
1/2 c. chopped celery
1/2 c. yellow or red bell pepper
1/2 c. chopped red onion (preferably sweet)
2. T. fresh dill
8 small beets
1/3 c. red wine vinegar
1/2 tsp. sugar
2. Cook the beets while the beans are cooking. Place in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool. Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.
3. Combine the remaining vinegar, the sugar and 1/4 cup of the beet broth (discard the garlic). Toss with the beets. Arrange the beans on a plate or in a bowl and surround with the beets. If you wish, serve this dish with skordalia.
Yield: Serves six to eight.
Advance preparation: The beans and the beets can both be prepared up to three days before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user LEGOVEL.