Ketchup With That

  • Home
  • Recipe Index
  • About
  • Contact

Meatless Monday: Lemony Potatoes and Cannellini Beans

February 1, 2016 By Mary 2 Comments

Jump to Recipe

Lemony Potatoes and Cannellini Beans

Sometimes it’s not so easy convincing your omnivores to try a meatless meal.

And that’s why you need a dish like this Lemony Potatoes and Cannellini Beans.

It’s simple, and there’s no sprouts or eye-rolling.

The large white cannellini beans are smooth and mild-tasting. They are cooked with potatoes in a lemony broth flavored with olives, sun-dried tomatoes, oregano and rosemary.

It’s like a mini Mediterranean holiday.

Imagine yourself gazing out over an azure bay as the skreel of soaring gulls punctuates your reverie.

If you can’t find cannellini beans, don’t worry. You are on vacation.

Substitute Great Northerns, white navy beans or any other large white beans and the dish will work out fine.

0 from 0 votes
Lemony Potatoes and Cannellini Beans
Print
Lemony Mediterranean Potato and Cannellini Bean Stew
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
This meatless dish is full of flavor. Serve it with some good bread for a complete meal. You can serve some crumbled feta on the side for sprinkling on the dish at the table. Garnish with some fresh lemon slices for an eye-appealing effect.
Servings: 6 servings
Author: Mary Gillespie
Ingredients
  • 1 tablespoon / 15 ml olive oil
  • 1 large onion roughly chopped (about 1-1/2 cups / 375 ml)
  • 4 cloves garlic sliced
  • 6 medium-sized potatoes about 7 cups / 1.75 liters, cut into 1-inch / 5 cm chunks
  • 2 cups / 500 ml cannellini beans or 1 14 oz / 398 ml can
  • 2 cups / 500 ml sliced cabbage or kale see * in recipe instructions
  • 1/2 cup / 125 ml lemon juice
  • 1 cup / 250 ml vegetable stock
  • 1/4 cup / 60 ml fresh chopped parsley
  • 2 teaspoons / 10 ml dried oregano
  • 1 teaspoon / 5 ml dried rosemary
  • 12 kalamata olives pitted and quartered
  • 1/4 cup / 60 ml sliced sundried tomatoes
  • Freshly ground pepper to taste
Instructions
  1. Heat a large saucepan or Dutch oven over medium heat.
  2. When pan is hot, add oil and swirl to coat bottom of pan. Add onions and cook for 2-3 minutes or until softened. Add garlic and cook 1-2 minutes longer. Do not let the onions and garlic brown. If they start to brown, turn down the heat in the pan.
  3. Add potatoes, beans and cabbage and toss gently with onions. (*If you are using kale, do not add until after the dish has simmered for 15 minutes or the kale will get overcooked.) Add lemon juice, stock, parsley, oregano, rosemary, olives and sundried tomatoes and pepper and heat mixture to boiling point. Reduce heat to a simmer and cover pot.
  4. Simmer covered for 20-25 minutes until potatoes are tender.Stir occasionally to make sure vegetables are not sticking. If there is still a lot of liquid in the pot when potatoes are done, remove the cover and simmer for an additional 5 minutes to reduce some of the liquid.
  5. Serve hot.

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to email this to a friend (Opens in new window)

You might like

Filed Under: dinner, meatless monday, vegan, vegetarian

Comments

  1. Jenny says

    February 6, 2016 at 6:29 pm

    Sounds delish! I usually make at least one vegan meal each week to build up my repertoire for when my vegan son comes to visit. This looks like a great one! I’ll come back to rate it after I’ve cooked it!

    Reply
    • Mary says

      February 7, 2016 at 1:03 pm

      Thanks for stopping by, Jenny 🙂 This dish was a hit with both the vegetarians and omnivores in my house (though the younger omni asked if she could have bacon with it 🙂 )

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

Official Meatless Monday Blogger

Looking for a recipe?

Don't miss a recipe!

Featured Posts

Oatmeal Date Cake with Mocha Glaze

Oatmeal Date Cake with Chocolate Glaze

oak tree

A New Year and a Carbon Neutral Blog

Pumpkin Snickerdoodle Cake (vegan)

Horses meeting in the pasture

Happy New Year Limoncello Lemonade

Slow Cooker Caramel Sauce

Old-Fashioned Boiled Dressing

Old-Fashioned Boiled Dressing

5 Egg Subsitutes for Baking

Substitutes for Eggs in Baking

Honey Lemon Chili Chickpeas

Honey Lemon Chili Chickpeas

Top Posts

  • Ten Free PDF Cookbooks
  • Sweet Chili Salad Dressing
  • Meatless Monday: 8 Free Vegetarian and Vegan PDF Cookbooks
  • Quick and Easy Hoisin Noodles
  • 10 Free Vintage Cookbooks
  • Orange Marmalade Muffins
  • Meatless Monday: Tortellini Salad with Avocado and Feta
  • Easy Lemon Phyllo Tarts (vegan)
  • Meatless Monday: Black Bean Cornbread Bake
  • Mary's Favorite Oatcakes

Free Printable Cookbook

Fifty-Two Meatless Meals Cookbook from Ketchup With That

Privacy Policy

Copyright © 2021 · Ketchup With That

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.