Now this wasn’t hard to make; it just took longer. Although it isn’t in the Quick and Easy category, it is perfect for a Sunday dinner when I have more time to cook. This recipe was originally called White Beans and Lemon Potatoes with Olives and Tomatoes in Robin Robertson’s Vegan on the Cheap. It can either be a vegetable side or a main meal with a salad and another vegetable. I recommend roasted asparagus. This recipe doesn’t really need a lot of salt because of the tanginess of the lemon/lime juice and the olives, white beans, and sun-dried tomatoes.
Make 4 servings
White Beans with Potatoes, Kalamata Olives, and Sun-Dried Tomatoes
2 pounds small white or Yukon Gold potatoes, cut into 2-inch pieces
3 garlic cloves, crushed
Salt and black pepper to taste
1×15.5 oz can white beans, drained and rinsed
6-8 oven dried tomatoes cut into 1/4 inch strips (I used sun-dried tomatoes in oil)
1/2 cup chopped fresh parsley or cilantro
1/3 cup kalamata olives, pitted and chopped
juice of 1 lemon or 1/2 lime
Preheat oven to 400˚F. Lightly oil a 9×13 inch baking pan. Add the potatoes and garlic, drizzle with a little oil, and season with salt and pepper to taste. Bake until tender, about 40-45 minutes.
Remove the potatoes from the oven. Add the beans, tomatoes, parsley, olives, and lemon or lime juice. Drizzle with a little more olive oil if needed to moisten. Season with salt and pepper to taste. Toss to combine, then return to the oven to heat through, about 10 minutes. Serve hot.
- Add sautéed spinach or other cooked vegetable to make a one-dish meal.
- Substitute ripe black olives for the kalamata olives.
- Add capers and/or chopped sun-dried tomatoes in olive oil.
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