white beans with potatoes, kalamata olives, and sun-dried tomatoes

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

Ingredients
2 pounds small white or Yukon Gold potatoes, cut into 2-inch pieces
3 garlic cloves, crushed
Olive oil
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

Preparation
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.

Variations

  • 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.

chicken sausage with kale and white beans

My cousin Karen sent me this recipe. With my busy schedule, is it ever quick and easy to put together! Dinner was ready in less than half an hour.

Ingredients
4-5 links of chicken sausage (I used Trade Joe’s red and green pepper chicken sausage)
2 cups canned Cannellini or white beans (can be dried and cooked instead of canned), rinsed and drained
2 tablespoons extra-virgin olive oil
1 clove garlic, chopped
1 bunch of kale, washed, dried and chopped (enough to fill one colander)
1/2 teaspoon chili flakes
1 cup cherry tomatoes (halved) or 1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper
1 tablespoon fresh chopped basil

Directions

1. Heat 1 tablespoon oil in a large skillet over high heat; add the chicken sausage.
2. Cook for two to three minutes per side and remove from pan; slice each link one-inch thick. Reduce heat to medium high and add the chicken sausage back to the pan with the remaining olive oil and kale. Cook for two to three minutes to wilt the kale.
3. Add garlic, chili flakes, white beans and tomatoes. Season with salt and pepper.
4. Cook two to three minutes until chicken sausage is cooked through and flavors incorporate.
5. Toss with fresh basil and serve.

Nutrition
Calories: 282 Protein: 24 g Carbohydrates: 15 g Total fat: 15 g Saturated fat: 4 g