Recipe compliments of JeanPatterson.com, home of Cooking Outside the Pizza Box

White Beans and Radicchio

Italians enjoy roasting and grilling tangy, leafy vegetables like radicchio, Belgian endive and escarole. Pair with sage-scented white beans, a favorite in the Tuscan region, and tomatoes.


2 medium heads radicchio (about 1 lb.)
3 tsp. plus 1 tsp. olive oil
1/2 cup chopped onion
1 Tbs. minced garlic
1 (15-oz.) cans cannellini or other white beans, rinsed and drained
14 1/2-oz. can diced tomatoes
2 Tbs. minced fresh flat-leaf parsley
1 Tbs. minced fresh sage leaves, or 1 tsp. dried sage

1. Preheat oven to 425 degrees. Coat baking dish with cooking spray.

2. Discard outer leaves from radicchio; cut each head into 4 to 6 wedges through core. Arrange radicchio wedges in single layer in prepared baking dish. Brush with 2 teaspoons oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Bake until radicchio is tender, 10 to 15 minutes, turning wedges halfway through cooking.

3. Meanwhile, in large nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion and cook, stirring often, 4 minutes. Add garlic and continue cooking, stirring often, 1 minute. Add beans, tomatoes, parsley and sage and cook, stirring occasionally, until heated through. Add 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.

4. To serve, arrange radicchio on serving platter. Spoon warm beans into center and serve hot.

(6 servings)

Calories: 223; Fat 3g (sat 0g); Protein 12g; Carb 39g; Fiber 8g; Chol 0mg; Sodium 137mg

 

"Tuscan Flavors"
Copyright 2001 by Jean Patterson.
Originally published in Vegetarian Times, October 2001.
All rights reserved. For reprint information, contact Jean Patterson.

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