VEGAN CATALAN-STYLE RADICCHIO AND WHITE BEANS

radicchio from my garden

double soaked and spun dry

FRESH FROM MY GARDEN / greens n' beans

cooked radicchio and white beans

serve over brown rice / finish dish with lemon zest



INGREDIENTS:

for the beans:

6 oz. (about 1 cup) dried cannellini beans

3 clove garlic

2 sprigs fresh thyme

1 to 2 vegetable bouillon cubes

for the radicchio:

3 Tbsp. olive oil

1 head radicchio, stem and core removed, leaves cut or turn into 1 1/2 inch squares

1/8 tsp. crushed red pepper flakes

salt and freshly ground pepper

1 clove garlic, minced

1 Tbsp. minced fresh parsley

cracked black pepper, for garnish

fresh lemon zest

DIRECTIONS:

Place the beans in a bowl and add cold water to cover by two inches.  Allow to soak overnight.  The next day, drain, rinse with cold water, and drain again.

In a medium pot, combine the beans, garlic, thyme, and cold water to cover by 2 inches.  Place over high heat to bring to a boil.  Reduce heat to medium, and simmer until tender, 25 to 45 minutes; do not salt the water.  When the beans are tender, add 1 to 2 bouillon cubes, to taste, and cook 5 minutes more;  the liquid should be slightly salted.  Drain the beans, reserving the liquid; discard the thyme.  Set beans and reserved liquid aside.

In a large skillet over medium heat, heat 2 Tbsp. of the oil.  Add radicchio, turning to coat with oil.  Add pepper flakes, and season with salt and pepper to taste.  Cook, stirring occasionally, until tender, 7 to 10 minutes.  Remove from heat and set aside.

In a separate skillet over medium heat, add remaining 1 Tbsp. olive oil.  Add garlic, and saute until lightly browned, about 2 minutes.  Add beans and 2 cups of the reserved cooking liquid.  Simmer until the liquid becomes somewhat creamy, 5 to 10 minutes.  Add radicchio and parsley, and simmer 10 minutes more, adding more of reserved cooking liquid if the mixture seems too thick.  Serve in bowls, garnished with a sprinkling of cracked black pepper and lemon zest.

Yield:  5 servings