Cannellini Beans with Sun-Dried Tomatoes and Ramps

Cannellini Beans with Sun-Dried Tomatoes and Ramps

More ramps on the table this weekend. This recipe was posted by Simon on the 20Food blog earlier this week and is tasty, tasty, tasty! I used a local dried bean from Whole Grain Milling and ramps from the wild outdoors. Turns out they aren’t too hard to find if you are looking in the right spot. The recipe originally hails from Terry Walter’s bookClean Start: Inspiring You to Eat Clean and Live Well

Cannelinni Beans with Sun-Dried Tomatoes and Ramps

Courtesy of 20Food.net, adapted from a recipe in Terry Walter’s Clean Start

Ingredients

8 sun-dried tomatoes
1/2 cup boiling water
12 small ramps, washed, diced and root ends removed
1 tablespoon sunflower oil
3 cups cooked cannellini, fava, or white northern beans
Sea salt and freshly ground pepper
Sliced crusty bread and grated parmesan for serving

Instructions

1.  Reconstitute sun-dried tomatoes by pouring 1/2 cup of boiling water over the top.  Set aside for 15 minutes or until tomatoes are flexible.  Drain and slice tomatoes and reserve liquid for later.

2.  In a sauté pan, heat oil over medium high heat.  Add tomatoes and sauté 2-3 minutes until tomatoes are soft. Stir in ramps and 3-4 Tbsp. of reserved tomato liquid to avoid sticking.  Continue to heat for another 2-3 minutes until ramps are are also soft.  With 1-2 more Tbsp. of reserved liquid, add cooked beans and stir to evenly coat. Salt and pepper to taste.
3. Continue cooking until beans are heated evenly. Plate a scoop of bean mixture atop a slice of crusty bread and sprinkle with parmesan. Serve warm.

1 Comment

  1. Thanks for trying out the recipe! I love your photos of the recipe and the use of sunflower oil instead of olive oil.

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