Broccoli Rabe with White Beans and Potatoes

Broccoli Rabe with White Beans and Potatoes on Sans Carne

This soupy-stew is a fresh, vegan dish that is served up simple and sure to please. It’s also Gluten free!

 

Broccoli Rabe with White Beans and Potatoes
Serves 6
Vegan and gluten free soupy-stew that is sure to please.
Write a review
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 3 medium-sized potatoes, peeled, quartered, and sliced
  2. 2 tbps olive oil
  3. 5 large cloves garlic, minced
  4. 1 tsp crushed red pepper, or more to taste
  5. 2 large bunches broccoli rabe, bottom 3 inches of stems trimmed, remainder cut crosswise in half
  6. 1/4 tsp black pepper
  7. salt to taste
  8. 2 cups cooked or canned Great Northern or other white beans, drained and rinsed
  9. About 4 cups Vegetable Stock
Instructions
  1. Combine the potatoes with lightly salted water to cover in a medium saucepan, and bring to a boil over high heat. Reduce the heat to medium-low, partially cover, and cook until the potatoes are fork-tender, about 10 minutes. Drain well, and set aside.
  2. Meanwhile, heat the oil in a large pot over medium heat. Add the garlic and crushed red pepper, and cook, stirring occasionally, for 2 minutes. Stir the broccoli rabe, salt, pepper, and 1/4 cup of water. Cover, and cook until the broccoli rabe is tender, stirring occasionally, for 5 to 8 minutes. Add the potatoes, beans, and vegetable stock, and mix well. Increase the heat to medium-high, and bring to a boil. Cook, uncovered, stirring occasionally, until the flavors have blended and the mixture is heated through, for about 5 minutes. Adjust the seasonings to taste, serve hot.
Notes
  1. Whoops - forgot to peel my potatoes in this dish and they turned out just fine.
Adapted from The Vegetarian Times Complete Cook Book
Sans Carne http://www.sanscarne.com/

2 Comments

Leave a Comment.


*