Vegetarian News

Spicy White Bean Stew with Arugula

https://naturallyella.com/spicy-white-bean-stew/

When the weather changes, I start to really crave a big pot of beans. It’s really the most comforting thing I can think of (as long as there’s a bit of crusty bread).

Pot of beans or stew?

In this recipe, I’m toeing the line on whether or not this is just a pot of beans or a simple fall bean stew. At the end of the day, it doesn’t really matter because it’s delicious either way! If you wanted to bulk this up a bit more, you could add vegetables (sweet potato, squash) and/or greens (kale, chard).

White Beans + alternatives

Originally I wanted to use larger white beans to really make the beans known but what I realized it’s much nicer with the smaller beans. You could use any of the different white beans- it’s really up to you.

Also, if you wanted to speed this up, you could use canned beans. Simply drain the beans and add to a pot with enough broth to cover then heat the beans as the recipe states.

The Chili Paste

When it comes to the chili paste, I always have a jar of sambal oelek and garlic-chili paste on hand. As I mention in the notes section of the recipe, you can use whatever your favorite chili paste is- just know the heat level so you don’t make this meal too spicy! A bit of harissa paste could work.

Also, in a pinch, you could use crushed red pepper. Toast it in the ghee right before you add the spices and tomato paste. Start with 1 teaspoon and go from there. If you don’t like spice at all, swap the chili paste for a couple teaspoons smoked paprika.

What to serve it with

One of the reasons I like keeping this straight forward is it leaves room for some side dishes. You could serve up stew with a side of roasted sweet potatoes, twice-baked squash, or some simple garlicky greens.

Spicy White Bean Stew with Arugula

Scale

Ingredients

Beans

1 cup dried great northern beans

4 to 5 cups low-sodium vegetable broth

4 cloves garlic, peeled

Chili Paste Mix

1 teaspoon cumin seeds

½ teaspoon coriander seeds

2 tablespoon ghee

2 tablespoons tomato paste

1 teaspoon to 4 teaspoons chili paste (see note)

Topping

2 to 3 cups baby arugula

2 teaspoons olive oil

1 teaspoon lemon juice

Pinch of flaky salt

Feta, for serving

Bread, for serving

Instructions

To start, rinse the dried white beans, place in a pot, and cover with water. Let soak overnight. Alternatively, combine the dried beans with water, bring to a boil for one minute, cover, and turn off the heat. Let quick soak for one hour.
After soaking, drain and return to the pot. Add 4 cups of the broth and the four garlic cloves. Bring to a boil, reduce to a simmer, and cook until the beans are tender; 40 to 50 minutes. If the broth level no longer covers the beans, add more as needed.
While the beans cook, heat the cumin and coriander seeds in a small skillet. Shake the pan often until the spices are fragrant; just a minute or two. Grind the spices and set aside. Alternatively, use equal amounts of ground spices.
Return the small pan to medium heat and add the ghee followed by the spices, tomato pasta, and chili paste (see note). Heat and whisk until the mixture is hot.
When the beans are tender and the broth level should be barely covering the beans. Stir in chili paste mixture and heat for a few minutes longer. Taste and adjust salt/chili paste levels as desired.
In a small bowl, toss together the arugula with olive oil, lemon juice, and salt. Divide the beans into 4 bowls and top with the arugula. Sprinkle with a bit of feta and serve with the bread.

Notes

NOTES

When it comes to the chili paste, I tend to use a garlic-chili paste or sambal oelek. When I use either of these, I use up to the 4 teaspoons of chili paste. Use whichever chili paste you like, just know the heat level of each and what you’d like to end up with as a heat level. You can always add more chili paste to the overall bean dish.

Vegetarian News

Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.

Marinated Tomato and Avocado Salad

Author: Kate Kasbee
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: 8 servings
Category: Salad
Cuisine: Vegan
Diet: Vegan

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Ingredients

2 pounds pearl tomatoes on the vine
½ red onion
4 garlic cloves, peeled and finely chopped
1 ½ tablespoons lime juice
2 tablespoons olive oil
1 teaspoon agave
½ teaspoon salt
A few twists of black pepper
1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
&frac13; cup cilantro, chopped

Instructions

Quarter the pearl tomatoes and place them in a large bowl. Peel the red onion and cut it in half from tip to root. Place the flat part of the onion on your cutting board and carefully slice it into thin half moons. Add the onion to the bowl with the tomatoes.
Combine the chopped garlic, lime juice, olive oil, agave, salt, and black pepper in a small bowl and stir to combine. The marinade should be salty, tangy, and just a tad sweet – adjust the ingredients until balanced.
Pour the marinade over the sliced tomatoes and onion and gently toss to coat. Marinate the tomatoes in the refrigerator for at least 30 minutes.
Just before serving, drain any excess liquid from the tomatoes. Tip: if you’re serving this salad with cooked quinoa, couscous, or pasta, reserve the marinade for extra dressing. Transfer the marinated tomatoes and onions to a serving platter and add the diced avocado. Top with chopped cilantro and serve fresh.