The tangy, briny sharpness of vinegar, capers, and olives set in opposition to the sweetness of prunes creates a backdrop of massive taste for the tender beans and potatoes on this recipe.
April 17, 2023
This plant-based tackle rooster marbella by New York Occasions’ The Veggie author Tejal Rao and NYT Cooking Senior Workers Editor Alexa Weibel swaps a pot of thin-skinned, creamy beans and its wealthy cooking liquid for the protein. Add in fried garlic and diminished pink wine with loads of olive oil, prunes, and olives, and a easy roasted potato salad dressed with vinegar-soaked shallots, capers, and parsley—and also you’ve bought one luxuriously scrumptious dinner.
What you want:
For the beans:
1 pound dried beans (ideally cannellini or nice Northern beans), rinsed
½ cup plus 2 tablespoons olive oil, divided, plus extra for ending
3 contemporary or dried bay leaves
1 teaspoon dried oregano
1 teaspoon kosher salt
Freshly floor pepper
4 garlic cloves, chopped
1 cup dry pink wine
½ cup halved Castelvetrano olives
½ cup roughly chopped prunes
For the potatoes:
1 pound fingerling potatoes, halved lengthwise
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 massive shallot, minced
1 teaspoon pink wine vinegar
2 tablespoons chopped capers
Torn contemporary parsley leaves and tender stems
What you do:
- For the beans, into a big, heavy pot, add beans and canopy with sufficient water to generously immerse (about 12 cups). Add ¼ cup olive oil, bay leaves, oregano, and salt, then convey to a boil over excessive warmth. As soon as boiling, scale back warmth to medium-low and simmer, stirring sometimes, till beans are very tender, 1½ to 2 hours. Add further water as wanted to maintain beans immersed.
- For the potatoes, preheat oven to 375 levels. On a big sheet pan, toss potatoes with olive oil, ½ teaspoon salt, and ¼ teaspoon pepper, and toss to coat. Roast, stirring as soon as about midway by, till potatoes are golden-brown and tender, about half-hour. Put aside.
- In a big, deep skillet, warmth 2 tablespoons olive oil over medium warmth. Add garlic and sauté till smooth and aromatic. As quickly as edges of garlic begin to colour, add pink wine and simmer till wine is diminished by half, 5 to 10 minutes.
- Utilizing a slotted spoon, switch cooked beans to skillet, then add about 2 cups of beans’ cooking liquid, simply sufficient to largely cowl beans. Add olives, prunes, and remaining ¼ cup olive oil, and simmer over medium warmth, stirring sometimes, till liquid thickens barely to type a sauce, 10 to fifteen minutes.
- In a medium bowl, mix minced shallot with pink wine vinegar. Add potatoes, capers, and parsley, and toss to coat. Stir in remaining ½ teaspoon salt and ¼ teaspoon pepper. Tip potatoes on high of beans, drizzle with olive oil, and serve.
