I have a soft spot for those unreasonably large Greek “gigantes” beans. They’re lima beans, maybe? They’re fat and meaty and they make their presence known. Here they nestle into a soft bed of pasta and roasted vegetables. Small white beans could be fun too, though, especially if you use a shell pasta shape and let them get lost in the pasta swirls. Either way, the beans and pasta are elevated one step beyond peasant food by the sweet, flavorful roasted vegetables. Serve with a bracing, crisp, lemony salad for a nice flavor and texture contrast.
With the holidays right around the corner, it’s a good time to have a few secretly-healthier foods in mind to sneak onto the table alongside the traditional fare. This white bean puree works equally well as a spread for crostini or as a dip for crackers and veggies, and its creamy texture belies the fact that it’s just a fancy (and still vegan) alternative to hummus.Continue reading →