Easy to imagine why I decided to call this recipe “Vegetable and Bean Fantasy”, right? A colorful dish that allows us to enjoy the unmistakable flavors and scents of the beautiful season. And it’s also a light dish that, in addition to helping with a “tune-up”, also considers taste. What else to say? Note the ingredients and try this fantasy as soon as possible. It is also excellent as a take-away lunch.
Other recipes with legumes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Cooktop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the Vegetable and Bean Fantasy
If you prefer, you can substitute the Spanish white beans with cannellini beans. Chickpeas are also perfect.
- 9 oz Spanish white beans (drained weight)
- 1 red bell pepper
- 1 eggplant
- 2 zucchini (medium)
- 1 tomato
- Half yellow onion
- A few leaves basil
- chili pepper (amount to taste)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
Preparation of the Vegetable and Bean Fantasy
Peel the onion and chop it finely. I used a manual pull chopper that I find really convenient. If you wish to purchase it, you can find it by clicking HERE.
Clean the bell pepper by removing the stem, all seeds, and inner white parts. Wash it and cut into small cubes.
Trim the eggplant and zucchini, wash and cut them into small cubes.
Cube the tomato as well.
Drain the Spanish white beans from their preserving liquid and rinse them under plenty of running water.
In a large pan, heat a few tablespoons of oil before adding the onion and a pinch of chili pepper (you can adjust it to taste depending on personal preference).
Let it sizzle for a couple of minutes, then add the bell pepper and sauté for five minutes, stirring occasionally.
Then add the eggplant and zucchini and sauté for another five minutes.
At this point, add the tomato, give it a stir, then season with salt and pepper to taste and continue cooking for 7/8 minutes.
When the vegetables are soft but still a bit crunchy, flavor with some basil leaves torn by hand.
Finally, add the beans to the vegetables, mix gently, and adjust the salt and pepper, if necessary. Let everything infuse, on low heat, for a few minutes.
The vegetable and bean fantasy is good warm or lukewarm, but it can also be served at room temperature. Enjoy! Paola
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