It’s getting closer and closer (or if you’re in south Texas, you’re already there) to grilling season! Toot toot! We actually got to grill out on a Friday night a little while ago which means a good cocktail, great music, and some delicious, healthy, easy-to-make food. Jon Boy grilled a marinated pork tenderloin and I whipped up some simple sides.
I originally found this recipe in Bon Appétit magazine and loved the idea. You just “marinate” the beans in the sauce and serve them cold, at room temperature, or you can cook them a little like I did to get some great texture in them.
Heating them up gives you this yummy char you see below.
I also roasted a couple of zucchini and yellow squash (EVOO, salt, and pepper at 400 for about 20; throw the Parm on top and go another 4). Our whole meal was about 550 calories but it sure didn’t taste like it!
I love roasting veggies – it’s simple, healthy, quick, and easy clean up. I’ll roast all year long, and I don’t care who knows it.
These beans make 4 good-sized servings and comes in at around 140 calories per serving. Just enough to make you feel okay about that extra glass of wine. You’re welcome.
Marinated White Beans
1 shallot, finely diced
3 tbs. white wine vinegar
1/4 cup flat-leaf parsley, chopped
1/4 cup cilantro, chopped
2 cans white beans (white cannellini, chickpeas, navy beans, or butter beans), rinsed and drained
1/4 tsp. crushed red pepper flakes
Kosher salt, to taste
Combine the shallot and vinegar in a large glass bowl. Allow to sit for about 5 minutes while you chop the herbs and rinse the beans. Add the parsley, cilantro, beans, and red pepper to the marinated shallot and vinegar mixture. Season to taste with salt. Allow to rest at room temperature or in the fridge for about an hour.
You can either serve these at room temperature or, you can cook them a little to warm them up.
In a large nonstick skillet or pot, heat the bean mixture over medium-high heat for about 5 minutes until heated through. Using the back of a heavy spoon, smash about 1/4 of the beans to release their starch, stirring occasionally. Cook another 5 minutes until you get a little brown on the bottom of the beans. Drizzle a little olive oil over the beans and garnish with more cilantro and parsley.
Beans can be made and refrigerated 3 days ahead.