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Braised White Beans with Rapini, Olives, Rosemary and Lemon
This hearty combination of navy beans cooked with sauteéd onions, mushrooms, chicken stock, rapini, rosemary, lemon zest, tomatoes and olives yields a...
Servings
9
9
Cuisine Type
- italian
Day Part
- dinner
Menu Part
- sideDish
Main Ingredient
- Vegetables
- Beans
- Mushrooms
This hearty combination of navy beans cooked with sauteéd onions, mushrooms, chicken stock, rapini, rosemary, lemon zest, tomatoes and olives yields a delicious side dish.
Ingredients
6 cups red onion, thinly sliced
6 tbsp. olive oil
6 cups shiitake mushroom caps, halved
6 cups navy beans, cooked
1 1⁄2 cups white wine
1 1⁄2 cups chicken stock
6 cups rapini, blanched and chopped
1 tbsp. fresh rosemary, minced
2 tbsp. lemon zest, grated
3⁄4 cup black olives, halved
3 cups cherry tomatoes, roasted
Steps
1. In a large skillet over medium-high heat, sauté onion in oil until soft and golden. Add mushrooms and continue to cook, 5 min. or until tender.
2. Add cooked beans and wine. Bring to a boil and reduce to a glaze, about 3 min.
3. Add chicken stock, rapini, rosemary, lemon zest and olives. Bring to a boil again, reduce heat and simmer about 5 min. Add tomatoes and stir gently. Season to taste and serve.
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