Spring has sprung at the farmers market and I just can’t get enough of the Spring greens, herbs and the early Spring carrots. As an effort to work through my cookbook stack I have been picking a few recipes each week to try. This week I cracked open Near & Far by Heidi Swanson and when I saw her Spring forward recipe for Carrot, Dill & White Bean Salad I knew I had to make it. Unfortunately dill wasn’t anywhere to be found at my market but beautiful chives were so I subbed out the dill for chives and made an amazing salad that had both Neil and I wanting more.
Lucky for you all Heidi has this recipe up on her blog 101 Cookbooks so you too can make it! Enjoy!
My absolute favorite bean is the cannelini bean because they are so soft and creamy. They are wonderful in soups, pasta dishes, as a dip, in a stew or mashed up. Last night I made a bunch of slow cooker white beans* and then cooked them up with veggies and seasonings.
3 cups cooked or canned cannelini beans
1 tablespoon olive oil
1 small onion, diced
1 celery stalk, diced
1 carrot, diced
2 garlic cloves, minced
1/2 cup white wine
1 teaspoon italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable broth
1 tablespoon vegan margarine (optional)
In a medium heavy bottom pot heat the olive oil over medium-high heat; stir in the onion, celery and carrot and cook for 7-10 minutes until vegetables are tender.
Stir in the garlic and cook for 1 minute, then add the white wine and Italian seasoning and cook for 5-8 minutes.
Stir in the beans, salt, pepper and broth and cook for 10 minutes on medium-low heat.
Taste for seasonings, add margarine if desired and then serve with your favorite veggies, over rice or with a nice slice of crusty bread.
*To make slow cooker white beans or any slow cooker beans soak beans over night then drain and rinse. Place in a slow cooker pot and cover with water an inch above the beans. Cover the beans and turn to low and cook for 6-9 hours. I usually put mine on in the morning before work and cook on low until I’m ready to use them for dinner.
In a large skillet heat the oil over medium high heat, toss the onions in the oil and saute for 5-7 minutes until the onions are softened. Stir in the garlic and then stir in the wine; cook for 3-5 minutes until the wine has reduced. Stir in the beans, salt, pepper and Italian seasoning and then mash until chunky. Stir in the sundried tomatoes and the non-dairy creamer.
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