my signature white bean dish!
I thought I’d share a couple recipes that I’ve been making all throughout the summer. Anyone who knows me well knows that I LOVE beans. At this point, I’m probably part-bean given how many beans I eat. I eat beans by the can, and yes, sometimes I even eat them straight out of the can. Because I’m pescatarian, I think my body craves foods that are protein packed, and beans definitely satisfy that craving.
This bean recipe is a cherished recipe of mine that I make every single week, no fail (usually multiple times a week). I love this recipe because it’s delicious, simple, and packed with protein. The blistered tomatoes, spinach, and whole lot of garlic add so much flavor to the beans. And the parmesan cheese adds a lot of savoriness. When describing this dish to others, I like to say that it’s similar to scrambled eggs, but I replace the eggs with beans. This is the perfect recipe to make when it’s 7:00pm, and you just want to whip up something quick so that you can get back to binge-watching Netflix.
I also wanted to share my dad’s summer green bean salad that has become a new family favorite. There was a week when he made this salad something like 4 nights in a row…it’s that good. I love how easy it is to make, yet how flavorful it is too. The combination is just divine, and it’s a great way of making sure you get your veggies too. Let me know if you end up making these recipes, I love them both :)
P.S. If you have any good bean recipes, please send them my way!
White Beans
with Cherry Tomatoes & Spinach
Recipe by Maya Wilson
Serves 1 person
Directions
Turn stove on medium high heat and heat EVOO on a pan until it’s shimmering. Turn the heat down to low and add the garlic. Cook until it’s golden brown, being careful not to burn the garlic. Add the cherry tomatoes and cook until they have blistered, about 2-3 minutes. Add the spinach and cook until it has wilted. Add a sprinkle of sea salt.
Add the beans to the pan, and stir occasionally for about 5 minutes. Grate parmesan cheese on top.
Serve warm and enjoy!
Note: Using high quality parmesan cheese adds a lot of savoriness and makes a big difference!
Ingredients
2 tbsp. EVOO
1 (15 oz.) can white beans (my fav are cannellini beans)
3 large cloves garlic, minced
2 cups spinach, rinsed
1 cup cherry tomatoes, halved
Parmesan cheese, to taste
Sea salt, to taste
Dad’s Summer Green Bean Salad
Recipe by Kevan Wilson
Serves 4
Ingredients
4 cups green beans, stems trimmed
2 cups cherry tomatoes, halved
2 avocados, diced
3/4 cups blue cheese, crumbled
Directions
Boil a pot of water. Add green beans and cook for 3-4 minutes. Have an ice bath ready to soak the cooked green beans into after they’re done.
Toss the green beans, cherry tomatoes, avocados, and blue cheese together until the green beans are lightly coated with avocado.
Enjoy!
