Romano beans in tomato sauce for rainy nights

Posted by Malcolm Hudson on

It's been raining all day in Vancouver today not to mention all day yesterday as well; So, That's put me in the mood for some comfort food. I decided to prepare a nice bean, potatoes and broccoli dish which will go nicely with a mellow merlot i just happen to have in my wine cellar - ok, it's a wine fridge if you must know.

I chose Romano beans for this recipe because that's what I had in my pantry. I usually use dry beans and on occasion when I'm pressed for time I will use canned beans. I pressure cook the dry Romano beans, after they have been soaked for at least 8 hours, for nine minutes. If you've never cooked with dried beans don't worry it is not a big deal. Cooking with dry beans is easy as long as you have a good pressure cooker.
Of course the cooking time, when using a pressure cooker, will differ depending on the pressure cooker you are using. Typically there isn't a huge variation regardless it is something to be mindful when using different pressure cookers. When you buy a pressure cooker it will typically come with a recipe book. All recipes will give you approximate cooking times for all the different pulses which includes beans and lentils.

There are two benefits when choosing to cook with dry beans rather than using canned beans. Those benefits are nutrition and cost. Dry ingredients such as pulses which includes beans and lentils are much cheaper than canned goods. As for nutrition, unlike most canned goods, dry pulses have no preservatives so you can rest assured you are eating healthy when using dry pulses in your food.

A key to successfully cooking with dry ingredients is to wash your beas after soaking in cold running water until the water is clear and there are no bubbles left in the water. Only then do you proceed with pressure cooking your ingredients. Why is this important you ask? Well your tummy will thank your because by following this simple step will ensure that you have washed away all the gases.

Beans and lentils are a super food. Beans and lentils are high in protein and will provide your system with good bacteria - which is very good for your intestines. So here's my recipe I hope you choose to cook it one day. Enjoy and bon appetite! Would love to hear from you if you do decide to cook this delicious dish.

Romano bean in tomato sauce.
Ingredients
* 3 tablespoon olive oil
* 1 chopped yellow onion
* 6 minced cloves of garlic
* 2 chopped celery stalks
* 1 cup of the liquid left over in your pressure cooker from the beans that you cooked
* 1 can (28 oz) crushed tomatoes
* 1 teaspoon dried Greek oregano
* 3/4 cup small pasta, cooked
* 16 oz frozen romano beans, partially defrosted
* 1 (15-ounce) can chickpeas, drained and rinsed
* Salt and pepper to taste
* Hot sauce to taste if you dare.
Directions
In large saucepan or Dutch oven, heat oil over medium heat; cook onion, garlic and celery, stirring often, until onion is softened, about 5 minutes.
Stir in stock, water, oregano and tomatoes bring to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Cook pasta in boiling salted water until al dente. Drain.  Add pasta, chickpeas, romano beans, salt and pepper to taste. Add beans when you see oil pulling apart in the corners from the tomato sauce then add the cooked bean stir until heated. Taste and adjust seasoning to your liking.

Serve with red skin boiled potatoes leave the skin on it is more nutritious and has fibre that's good. Steam some broccoli melted butter on top and serve open up a bottle of Merlot if you've not already been into it while you're cooking and have a nice meal with your loved ones.

Romano beans in tomato sauce for rainy nights 1

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