Here’s a flavorful vegetable one-pot dinner that takes only minutes to make. One secret to the flavor is escarole. It is part of the chicory family. When escarole is raw it has a slightly bitter flavor and when cooked it adds a mellow touch to the dish. Toasted pecans add a crunchy texture. I use dried thyme and oregano for the dish.
Helpful Hints
- Any type of beans can be used.
- Walnuts or almonds can be substituted for pecans.
- Four crushed garlic cloves can be used instead of minced garlic.
Countdown
- Toast pecans and set aside.
- Prepare ingredients.
- Make the recipe.
To buy: 1 package pecans, 1 container minced garlic, 1 bottle dried thyme, 1 bottle dried oregano, 1 container reduced-sodium vegetable broth, 1 head escarole 1 can reduced-sodium cannellini beans and 1 piece Parmesan cheese.
Hearty Bean and Veggie Medley
- 1/2 cup broken pecan pieces
- 2 teaspoons olive oil
- 2 cups sliced onion
- 2 teaspoons minced garlic
- 2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 2 cups reduced-sodium vegetable broth
- 3 cups coarsely chopped escarole
- 1 cup reduced-sodium canned cannellini beans
- Salt and freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
Yield 2 servings.
Per serving: 511 calories (46 percent from fat), 26.4 g fat (3.4 g saturated, 13.6 g monounsaturated), 4 mg cholesterol, 19.4 g protein, 58.1 g carbohydrates, 12.7 g fiber, 312 mg sodium.
