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Week of 8/22/22

White Beans in Tomato-Caper Sauce
and asparagus / quinoa

Active: 35 Total: 35
Original GF Paleo Vegetarian
White Beans in Tomato-Caper Sauce

Simmer white beans in a buttery tomato sauce to make this simple, colorful dish. 
Smarts: This sauce is delicious spicy, but feel free to skip the red pepper flakes for a milder version. 

Tags
Low Calorie, Air-Fryer Friendly
Proteins
Beans, white/cannellini
Cuisines
European - Mediterranean
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103

Ingredients

Metric
Servings:
4
Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
White Beans in Tomato-Caper Sauce:
  • Shallots - 3 cloves , diced
  • Garlic - 2 cloves , diced
  • Tomatoes, cherry or grape - 2 cups , halved
  • Beans, any white (14 oz / 397 g) - 1 can
  • Butter - 1 Tbsp + 2 Tbsp
  • Wine, white - 1/2 cup (sub stock)
  • Capers - 1 Tbsp (drained and rinsed)
  • Oregano, dried - 1/2 tsp
  • Salt - 1/2 tsp
  • Red pepper flakes - 1/2 tsp
Lemon Asparagus:
  • Asparagus - 1 bunch , trimmed
  • Lemons - 1 , wedges
  • Oil, cooking - 1 Tbsp

Prep

  1. Quinoa - (Double if making Thursday’s meal) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Asparagus / Shallots / Garlic - Prep as directed. Store asparagus in one container. Combine shallots and garlic in another container. (Can be done up to 5 days ahead)

  3. Tomatoes / Lemons - Prep as directed and store separately. (Can be done up to 2 days ahead)

  4. Beans - Drain and rinse. 

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Make

  1. Heat oven to 400F / 204C.

  2. Spread asparagus out on a sheet pan. Toss with cooking oil and some salt and pepper.

  3. Roast until tender, 12 to 18 minutes (depending on thickness).

  4. While asparagus roasts, melt first portion of butter in a large skillet. Add shallots and garlic and saute for 1 minute. Pour tomatoes over shallots and cook until tomatoes have softened and released juices, 8 to 10 minutes. 

  5. Add in second portion of butter, white wine, capers, oregano, salt, and red pepper flakes. Bring to a simmer.

  6. Stir white beans into tomato sauce and simmer together for ~2 minutes more to let the flavors develop. 

  7. If quinoa was made ahead, reheat in the microwave. (Reserve half if doubled.)

  8. Squeeze half the lemon wedges over the asparagus.

  9. Serve white beans and tomatoes over quinoa and asparagus. Serve extra lemon wedges on the side to squeeze over the dish. Enjoy!

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