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.
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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/

Pretty Quick Pinto Picadillo

 

Pretty Quick Pinto Picadillo

This recipe pleases all the sense: the crunch from the almonds, the cool fresh parsley, the sweet burst of the raisins, and the salty olives.

I like the idea of using it for burritos as eating it plain can start to be a little bland after a while. When we reheated for leftovers I added more salt.

The recipe states that it serves 4 but I found that it makes more than that. If it’s just two of you, like it is for me, then cut the rice quotient in half and you should be fine.

Pretty Quick Pinto Picadillo
Serves 4
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1.5 cups quick-cooking brown rice
  2. 1 tbsp olive oil
  3. 1/2 cup chopped onion
  4. 1/2 cup chopped red or yellow bell pepper
  5. 2 garlic cloves, chopped
  6. 1 16oz can pinto beans, drained and rinsed
  7. 1 15oz can petite diced tomatoes, drained
  8. 1 Granny Smith apple, halved, cored, and chopped
  9. 1/2 cup raisins
  10. 1/4 cup sliced pimento-stuffed green olives
  11. 2 tbsp mild or hot canned chopped green chilies
  12. Salt and pepper
  13. 2 tbsp chopped fresh parsley
  14. 2 tbsp toasted slivered almonds
Instructions
  1. Cook the rice according to package directions. While the rice is cooking, heat the oil in a large skillet over medium heat. Add the onions, bell pepper, and garlic, and cook, stirring occasionally, for 5 minutes, or until the vegetables are soft.
  2. Stir in the pintos, tomatoes, apple, raisins, olives, chilies, and salt and pepper to taste. Simmer, stirring occasionally, for 15 minutes, adding a little water if the mixture becomes too dry.
  3. To serve, combine the pinto mixture with the hot rice and transfer to a large shallow serving bowl. Garnish with the parsley and almonds.
Notes
  1. Serving Suggestion: serve the picadillo with guacamole, salsa, and a green salad. It also makes an unusual and tasty filling for burritos.
Adapted from Quick Fix Vegetarian
Sans Carne http://www.sanscarne.com/