Ed White Jumping Beans Recipe

This brazen jump with vegetables and beans, enough for a nice dinner, but light enough to use as a garnish loaded. Fresh cauliflower garden, tomatoes and basil are just cooked down with white beans and balsamic reduction sauce. If you crave a recipe for a healthy beans, this hits the spot.

Ed White Beans Recipe Satu cauliflower, tomato and basil sauce reduction

Makes 2 servings a main course or 4 pages

Ingredients

Virgin olive oil 2 tbsp
Cauliflower florets 2 cups coarsely chopped
½ cup finely chopped
3 cloves garlic, crushed
¼ teaspoon herbes de Provence or Italian dried herbs of choice
Sea salt and black pepper, to taste
1 cup cherry or grape tomatoes, halved
15 ounces cooked white beans, rinsed, drained
¼ to ½ cup water, as needed
½ cup lightly packed fresh basil leaves, torn
Heavy boots balsamic vinegar or red wine vinegar

Instructions

Heat the olive oil in a large skillet over medium heat. Add the cauliflower, onions, garlic and dried herbs. Season lightly with salt and pepper. Cook until the cauliflower slightly browned and slightly softened, stirring occasionally, about 5 minutes.

Add tomatoes to the pan. Bake until they shake lightly fried juice and pop, about 5 minutes, the pan, as needed ("break" the top with a spatula, stir occasionally can tomatoes) to move the vegetables.

Cover the beans in a pot with enough water to bottom of pan. Increase heat to the soft light; cover and cook until cauliflower is soft about 5 minutes. Stirring as needed to prevent burning; if the pan begins to dry, reduce heat and add a little water.

Explore the pan; add basil and balsamic vinegar (carefully sprinkle). Stir and cook until the vinegar evaporates, scraping the juices in the bottom of the pan during cooking from. There should be a light sauce cooking down, because the water is still and vinegar Simmer Down together.

Season to taste and serve hot.

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Image by Maggie Hoffman, Flickr, CC BY 2.0 adjusted

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