My Nonna knew nothing about nutrition but she knew that beans, cooked with herbs, vegetables, and olive oil kept us strong. Protein-packed and energizing, this dish makes a great main course, light lunch or . . . after-school, after-/work, or after-/gym snack.
Makes 4–5 servings
Extra- virgin olive oil
3 cloves fresh garlic, minced
1 red onion, diced
Crushed red pepper flakes
2 cups coarsely chopped mushrooms, cremini, oyster or Portobello work best
¼ cup dry white wine
1 teaspoon dried oregano
2 cups canned, diced tomatoes
3 cups cooked or /canned organic black turtle beans
Cracked black pepper
2 cups baby arugula, rinsed well
Place oil, garlic, and onion in a large saucepan over medium heat. When the onions begins to sizzle, add a pinch of salt and a generous pinch of crushed red pepper flakes. Sauté for 2–3 minutes. Add mushrooms and white wine and sauté until the edges of the mushrooms are lightly browned, about 3 minutes. Stir in oregano and tomatoes. Add beans and bring to a boil. Cover and reduce heat to low. Cook for 10–15 minutes. Season to taste with salt and pepper and simmer 5 minutes more. Remove from heat and stir in baby arugula. Transfer to a serving bowl. Serve hot over pasta, brown rice, or mounded on hot whole- grain bread.
Note: To work with cooked beans, you will need to cook them 3 parts water to 1 part beans for 45 minutes to 1 hour before proceeding with the recipe.