Marbella Beans with Salty Roasted Potatoes


For the beans:

1 pound dried beans (preferably cannellini or great Northern beans), rinsed

½ cup plus 2 tablespoons olive oil, divided, plus more for finishing

3 fresh or dried bay leaves

1 teaspoon dried oregano

1 teaspoon kosher salt 

Freshly ground pepper

4 cloves, chopped

1 cup dry red

½ cup halved Castelvetrano olives

½ cup roughly chopped prunes

For the potatoes:

1 pound fingerling potatoes, halved lengthwise

2 tablespoons olive oil

1 teaspoon kosher salt 

½ teaspoon black pepper

1 large shallot, minced

1 teaspoon red vinegar

2 tablespoons chopped capers

Torn fresh parsley leaves and tender stems

How to prepare:

In a big, heavy saucepan, place the and enough water to generously submerge them (about 12 cups). Add a quarter-cup of olive oil, bay leaves, oregano, and salt and bring to a boil over high heat. Once boiling, decrease heat to medium-low and simmer, stirring occasionally, for 112 to 2 hours, or until beans are very soft. As required, add additional water to keep the beans submerged.

To prepare the potatoes, preheat the oven to 375 degrees Fahrenheit. Coat with olive oil, 12 teaspoon salt, and 14 teaspoon pepper on a large baking sheet. Roast, tossing once halfway through, for 30 minutes, or until potatoes are golden brown and soft. Set aside.

Over medium heat, warm 2 tablespoons of olive oil in a big, deep pan. Add and sauté until tender and aromatic. As soon as the garlic begins to brown, add the red and simmer for 5 to 10 minutes, or until the wine is reduced by half.

Using a slotted spoon, transfer the cooked to the pan, then add approximately 2 cups of the beans’ cooking liquid, enough to cover the beans by a large margin. Add olives, prunes, and the remaining 14 cup olive oil, and simmer over medium heat, stirring regularly, for 10 to 15 minutes, or until the sauce thickens slightly.

Combine minced shallot and red vinegar in a medium bowl. Toss the potatoes, capers, and parsley to coat. Stir in the remaining half teaspoon of salt and quarter teaspoon of pepper. Tip on top of beans, sprinkle with olive oil, and serve.

Share with friends:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Peanut Butter and Maple Syrup Pancakes
Vegan Filet Mignon Steak Tastes Like The Real Thing
Why Is Billie Eilish's Green Red Carpet Fashion So Important?
Mushroom walnut lentil pate
Delicious Pinwheels with Garlic and Herbs
Is Almond Milk Bad for the Environment? How It Compares to Cow’s Milk?
As more people explore for plant-based alternatives that are healthier and friendlier to the...
New studies: Chocolate is a superfood (but only if you leave dairy aside).
Do you think chocolate is healthy? It is a good choice because it is loaded with nutrients...
Quinoa and Black Bean Salad
Ingredients: 1 cup cooked quinoa 1 can black beans, rinsed and drained 1 cup diced tomatoes...
Fava Beans: An Ancient Pulse with a Modern Twist
Fava beans, also known as broad beans, are one of the oldest domesticated crops in the world,...
The 5 Healthiest Cooking Oils for Vegan Diets
Are you looking for a way to elevate your vegan meals? Look no further than cooking with oil!...
Pea Protein What Actually Is It?
Cattle have been a staple of the human diet for quite some time, as evidenced by prehistoric...