Creamy Cannellini Beans and Tomatoes with Dill and Mustard Sauce

12 Apr

While rooting around in my crisper drawers, I found some dill hanging on to dear life and knew I needed to use it immediately.  So, rooting around the pantry, I settled on beans with some mustard and dill.  Zak wanted tomatoes, and I was happy to accommodate him.

This simple dish is very flavorful and satisfying.  The punch of garlic and dill plays really well with the tangy dijon mustard, sweet honey, and acid of the tomatoes.  The beans were extremely creamy due to the frequent stirring.  I’m always pleasantly surprised when a dish that is extremely healthy is also extremely flavorful – a true testament to the fact that you don’t need to add butter, cheese (at least, not much of it), meat, or bad-for-you oils and fats to create a dish that is filling and tasty.

Creamy Cannellini Beans and Tomatoes with Dill and Mustard Sauce

2 15 oz. can cannellini beans, drained and rinsed

2 cups water

2 cups plum tomatoes, halved

2-3 bay leaves

6-8 cloves garlic, smashed and peeled

1/4 cup fresh dill, finely chopped

1 lemon, juiced

2 tbs. dijon mustard

1 tsp. honey

1/4 cup olive oil

1/2 tsp. kosher salt

2-3 tbs. Parmesan, grated (optional)

In a large sauté pan or cast iron pan, add cannellini beans, tomatoes, bay leaves, and 3-4 of the cloves of garlic.  Add two cups of water so the beans and tomatoes are mostly submerged.  Season with freshly cracked black pepper.  Turn on heat to very low.

Add remaining garlic cloves and dill to a food processor.  Pulse a few times until garlic cloves are finely chopped.  Add lemon juice, mustard, and honey.  With food processor running, slowly add olive oil until emulsified.  Taste for seasonings and add kosher salt and black pepper as desired.

Continue simmering beans and tomatoes.  A few bubbles should break the surface of the water every minute.  Stir frequently, cooking for 30-45 minutes until most of the water is evaporated.  Raise heat to high and cook, stirring continuously, until almost all moisture is evaporated.  Remove whole garlic cloves and bay leaves.  Toss with dressing.  Top with Parmesan cheese, if desired.

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One Response to “Creamy Cannellini Beans and Tomatoes with Dill and Mustard Sauce”

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  1. Kelseyincleveland’s Second Blog-o-versary « Kelseyincleveland's Blog - July 15, 2012

    […] Creamy Cannellini Beans and Tomatoes with Dill and Mustard […]

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