Wednesday, May 4, 2011

Brocollini with Roasted Garbanzo Beans

This is a variation of the Garbanzo Beans with Swiss Chard recipe that I found last year. I had brocollini to use because we forgot to eat it with our braciole and I needed some protein to go with dinner. This turned out really well. I would definitely make it again and would be up for experimenting with other random vegetables.

1 can garbanzo beans
1/2 onion
5-10 garlic cloves
2 bay leaves
fennel seeds
sea salt and pepper
olive oil
1 bunch brocollini

Drain garbanzo beans and put in an 8x8 pyrex dish. Chop onion, peel and smash garlic cloves and add to beans. Add bay leaves, season with salt and pepper to taste, and sprinkle fennel seeds generously over the top. Mix. Pour olive oil over mixture until beans are covered in oil. This seems like a lot of oil but it will be fine. Cover with tin foil and bake at 350' for at least 45 minutes. 90+ minutes is better.

Once beans are done, boil water in a pot and cook brocollini for about 5 minutes or until stems are starting to soften to desired doneness. Drain. Add back to pot with roasted garbanzo beans and as much oil as desired. Saute a few minutes so flavors can meld. Serve.

Notes: This is pictured being served with Roasted Rutabaga root vegetables. Also, I recommend saving any leftover oil from the roasted beans. It's infused with garlic and would be delicious used to season other cooked vegetables or in hummus.

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