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1/2 cup white beans, soaked in water
overnight
1 bay leaf
4 garlic cloves
1/3 cup vegetable stock
2 red bell peppers, cut in 1/2 inch strips
4 cups Swiss chard or escarole, washed
well and cut into 1/2 inch strips
1 tbsp grated lemon zest
salt
freshly ground pepper
2 tbsp lemon juice
1/2lb penne and farfalle pasta |
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Method :
Rinse the beans, put them in a saucepan,
and cover with 2 cups cold water. Add the bay leaf and 2 cloves of
garlic and bring to a boil over high heat. Reduce the heat and simmer
until tender, 45-60 minutes. Remove the pot from the heat.
Bring the
vegetable stock to a simmer in a sauté pan over moderate heat. Add the
pepper strips and simmer for 5-8 minutes, then add the greens, 2 cloves
of garlic that have been minced, and lemon zest and stir well, until the
greens are wilted, 3-4 minutes. Drain the beans (most of the liquid will
have been absorbed) from the cooking liquid with a slotted spoon and add
them to the peppers and greens. Warm through. Season to taste with salt,
pepper, and lemon juice. Meantime,
cook the pasta according to directions. Drain and toss with the beans
and vegetables.
Note: This
can be made with roasted peppers, in which case steam the greens, as
above, in the stock and add the peppers with the beans. Also, any
remaining bean liquid could be used as a pasta sauce; you will have
enough for 1/2 pound.
Serves 2
The fleshy peppers play nicely off the
rice white beans, accented by the tart greens and lemon.
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