BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL BEANS, LEGUMES & NUTSSPRING VEGETABLES & CANNELINI BEANS
Ingredients:
As needed EVOO
3 shallots, minced
4 cloves garlic, sliced
1 carrot, diced
1 celery rib, diced
1 leek, minced
3 cups cannellini beans, cooked
6 cups roasted chicken stock OR vegetable stock to keep dish vegetarian
1 zucchini, cut ¼” diced
1 yellow squash, cut ¼” diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup green beans, blanched, bias cut
2 oz pancetta, crisped, diced
1 TBLS lemon zest
1 TBS oregano, minced
Sea salt, ground coriander and fresh ground pepper
½ -1 lemon, juiced
Method:
Beans method: heat oil in large sauté pan; add shallots and garlic; cook until aromatic, 2 – 3 minutes; add carrot, celery and leek cooking until slightly tender; add beans and stock; bring to a simmer; add zucchini, yellow squash and bell peppers; cook 2 minutes; add green beans, pancetta, lemon and oregano; adjust seasonings and finish with freshly squeezed lemon juice.
*Garnish with baby arugula and Fontina and parmesan cheeses. Serve with fresh bread
printable page