Easy Bean Dish: Vegan, Gluten-free Recipe Demo for Clean Eating





French, Italian, who knows? It’s tasty, simple, & elegant. Perfect for your end of summer table. Recipe at http://www.cookingcompaniontv.com/beans

Suggest content for my next video: http://www.cookingcompaniontv.com/requests

Subscribe to this channel: http://www.youtube.com/user/jennagedwards

Connect with me!
LinkedIn: http://www.linkedin.com/in/jennagedwards
Instagram: http://www.instagram.com/jennagedwardstv
Twitter: http://www.twitter.com/jennagedwards

I’m Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.

When you cook more at home, you’re eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.

Simple recipes are the best, aren’t they? The quality of ingredients really shows through & the elegance begs to be noticed.

I adore this treatment of beans because it’s a no-brainer. Literally, it’s the most basic combination of ingredients so I can showcase the freshness of everything – the genuine trademark of a good cook.

From Deborah Madison in “The New Vegetarian Cooking for Everyone”
Makes 2.5 cups
Ingredients: Beans with Aromatics (https://youtu.be/cpL8Xhabc5w)
1 large shallot, finely diced, or 3 green onions, including a little green, thinly sliced*
1 small clove garlic, minced
3 tablespoons best olive oil
2 tablespoons chopped parsley (https://youtu.be/ysU5uPUf4-I)
seat salt & freshly milled pepper
lemon wedges

Put the warm beans in a bowl and add the shallot, garlic, olive oil, and parsley. Turn them gently with a large rubber scraper so as not to break them up. Taste and season with salt if needed and freshly milled pepper. Serve with the lemon wedges.

**Also, great with pesto!

As you can see, I used chives instead of shallots or green onions. And I used pre-chopped parsley preserved in olive oil. It easily stirs right in.

I then served it with a fresh tomato sandwich. It was every summer flavor on my plate!



source

Leave a Comment

%d bloggers like this: