The tangy, briny sharpness of vinegar, capers, and olives set in opposition to the sweetness of prunes creates a backdrop of massive taste for the tender beans and potatoes on this recipe.
December 15, 2024
This plant-based tackle hen marbella by New York Instances’ The Veggie author Tejal Rao and NYT Cooking Senior Employees Editor Alexa Weibel swaps a pot of thin-skinned, creamy beans and its wealthy cooking liquid for the protein. Add in fried garlic and lowered crimson wine with loads of olive oil, prunes, and olives, and a easy roasted potato salad dressed with vinegar-soaked shallots, capers, and parsley—and also you’ve obtained one luxuriously scrumptious dinner.
What you want:
For the beans:
1 pound dried beans (ideally cannellini or nice Northern beans), rinsed
½ cup plus 2 tablespoons olive oil, divided, plus extra for ending
3 recent or dried bay leaves
1 teaspoon dried oregano
1 teaspoon kosher salt
Freshly floor pepper
4 garlic cloves, chopped
1 cup dry crimson wine
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 giant shallot, minced
1 teaspoon crimson wine vinegar
2 tablespoons chopped capers
Torn recent parsley leaves and tender stems
What you do:
- For the beans, into a big, heavy pot, add beans and canopy with sufficient water to generously immerse (about 12 cups). Add ¼ cup olive oil, bay leaves, oregano, and salt, then carry to a boil over excessive warmth. As soon as boiling, cut back warmth to medium-low and simmer, stirring often, till beans are very tender, 1½ to 2 hours. Add further water as wanted to maintain beans immersed.
- For the potatoes, preheat oven to 375 levels. On a big sheet pan, toss potatoes with olive oil, ½ teaspoon salt, and ¼ teaspoon pepper, and toss to coat. Roast, stirring as soon as about midway via, till potatoes are golden-brown and tender, about half-hour. Put aside.
- In a big, deep skillet, warmth 2 tablespoons olive oil over medium warmth. Add garlic and sauté till comfortable and aromatic. As quickly as edges of garlic begin to shade, add crimson wine and simmer till wine is lowered by half, 5 to 10 minutes.
- Utilizing a slotted spoon, switch cooked beans to skillet, then add about 2 cups of beans’ cooking liquid, simply sufficient to largely cowl beans. Add olives, prunes, and remaining ¼ cup olive oil, and simmer over medium warmth, stirring often, till liquid thickens barely to kind a sauce, 10 to fifteen minutes.
- In a medium bowl, mix minced shallot with crimson wine vinegar. Add potatoes, capers, and parsley, and toss to coat. Stir in remaining ½ teaspoon salt and ¼ teaspoon pepper. Tip potatoes on prime of beans, drizzle with olive oil, and serve.
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