Meatless Monday: 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.

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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.