Monday, December 15, 2014

White Beans, Arugula & Sun Dried Tomatoes

By Christmas Dinner, I am looking for something delicious but not too rich. After a month of indulging at parties, Christmas Eve's excess and a festive Christmas morning brunch, a simple, yet elegant dinner seems appropriate. This year I am adding this dish of white beans, arugula and sun dried tomatoes to be served with Prime Rib, Roasted Brussels Sprouts and dinner rolls.

This recipe starts with dried beans. You can use canned, but I wouldn't recommend it. The slow cooked beans have a taste and texture that cannot be duplicated and the warm beans married with the raw greens creates magic. I really love this dish. Merry Christmas everyone!

White Beans, Arugula & Sun Dried Tomatoes
4 servings

1 cup dried white beans

2 tablespoons sea salt
1 teaspoon whole black peppercorns
1/4 cup red wine vinegar
4 oz sundried tomatoes packed in olive oil, thinly sliced
1/2 red onion, diced
1 clove garlic, minced
1/2-1 teaspoon dried red pepper flakes
1/2 cup extra virgin olive oil, plus more for drizzling
1/4 cup red wine vinegar
2 cups baby Arugula
2 tablespoons toasted pine nuts
sea salt
freshly ground black pepper
1/4 cup shredded parmigiano-reggiano

Add the first 4 ingredients to a large bowl. Cover beans with 6 cups of water and allow to soak 12 hours or overnight.

After the beans have completed the soaking process, drain and add to a large stock pot. Cover with 4 inches of water and bring to a boil. Reduce the heat to high simmer and cook until beans are tender. Note, cooking time depends on the freshness of your beans. This could take anywhere from 1 hour to several hours so plan accordingly. Check beans frequently to ensure they remain covered with water. Add more water if necessary. When beans are cooked, remove from heat and drain.

Add tomatoes, onion, garlic, 1/2 teaspoon red pepper flakes, olive oil, red wine vinegar and a pinch each salt & pepper to a large bowl. Whisk to combine. Stir in arugula. Pour warm beans over greens and toss allowing arugula to wilt. Taste and adjust seasonings if necessary. Add remaining red pepper flakes if you want a bit more heat. Sprinkle additional olive oil, pine nuts and Parmigiano-Reggiano over beans and serve warm or at room temperature.

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It is "Holiday Side Dish" week at Food Network's Fall Fest roundup. Do you have a favorite side dish recipe? Share in the comments section and/or link to your blog if you have one. Be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Feed Me Phoebe: Gluten-Free Sweet Potato Latkes with Scallions
The Lemon Bowl: 
Slow Cooker Apple Cranberry Sauce
Jeanette's Healthy Living: 
Warm Roasted Brussels Sprout Apple Salad with Blue Cheese and Pecans
The Wimpy Vegetarian: 
Lemon Roasted Fennel with Olives and Breadcrumbs #FallFest
Napa Farmhouse 1885: 
White Beans, Arugula & Sun Dried Tomatoes
Red or Green: 
Roasted Cauliflower & Garlic Soup with Chile
Big Girls, Small Kitchen: 
Cheesy Winter Squash Bake
Virtually Homemade: 
Green Beans with Brown Butter and Almonds
The Cultural Dish: 
Kartoffelpuffer: German Potato Pancakes
The Mom 100: 
Baked Squash with Chili and Maple Syrup
Domesticate Me: 
Kale and Brussels Sprout Salad with Pomegranate and Avocado
Taste with the Eyes: 
Hanukkah Brisket Tamales with Carrot, Onion, and Jalapeño
FN Dish: 
5 Seasonal Sides for Your Holiday Table

Merry Christmas and Happy 2015!

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

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