Original recipe from Anna Stable
Serves 2 as a main course
Ingredients
E.V.O.O.2 cups cooked Christmas beans (about 1 cup uncooked beans)
3 shallots thinly sliced
1-2 garlic cloves finely chopped
1 large zucchini, sliced
1 yellow or orange bell pepper, seeded and sliced
2 tomatoes, cut into sections lengthwise
¼ cup Italian parsley, chopped
Salt and pepper
If starting with uncooked beans, soak beans overnight. The next day, add to a pot with water, making sure the beans are covered by about 2 inches of water. Add generous salt, olive oil, a couple bay leaves, half an onion, and a couple cloves of garlic. Bring to a boil for about a minute, then lower heat to a minimal simmer. Cook uncovered until the beans are cooked through. Cooking time will vary depending on the freshness of the beans.
Directions
1. Heat 3-4 tablespoon olive oil in a large pan, and add the shallots and garlic.
2. Sauté for 2-3 minutes; add the zucchini and peppers, continue cooking another minute
3. Add the cooked beans and cook an additional 2-3 minutes.
4. Toss in the tomatoes, and allow to soften slightly, about 1 minute.
5. Season with salt and pepper, and toss in the chopped parsley. Plate and garnish with extra fresh parsley and drizzle with some extra virgin oil and balsamic reduction
