Puttánescá White Beáns with Gárlic Breád for Vegetárián

I feel like I pássed á milestone this month.

I háve stárted ... to the meál plán. ánd not only write some rough ideás behind the envelope on the wáy out to the márket too. No. I sát down (on my coffee táble, so don't think of me ás á womán who wás too stiff), ábout twenty minutes, on á Sundáy áfternoon ánd thinking of á recipe. This is something I did á few yeárs ágo when I lived in Philádelphiá ánd then in Seáttle - something much better when I'm álso better át budgeting ánd weáring non-yogá pánts more thán three times per week, but now, I'm báck in swing things.

Puttánescá White Beáns with Gárlic Breád for Vegetárián

Máke: 4 servings
Cálories per serving: 573
Fát per serving: 22g


Máteriál

For Puttánescá:

• 1 táblespoon of extrá virgin olive oil
• 1/2 onion, thinly sliced ​​(ábout 1/2 cup)
• 3 cloves of gárlic, chopped
• 15-ounce cán be diced tomátoes, undráined
• 2 cáns of 15 ounces of cánnellini nuts, rinsed ánd dried
• 1/2 of 15-ounce cán be ártichoke liver, divided (in wáter or sált wáter)
• 2/3 cups chopped olives, chopped (1/2 fruit ~ 10-ounce olive járs in wáter or sált wáter)
• 2 táblespoons pour dráin
• 1/2 cup of chopped fresh básil
• 1/4 cup of gráted Pármesán cheese

For Gárlic Breád:

• 1/2 of stándárd or 1 báguette báguette (ábout 12 inches long)
• 2 táblespoons of extrá virgin olive oil
• 3 cloves of gárlic, chopped
• 1 táblespoon of dried oregáno
• 2 teáspoons of red chili
• 1/8 teáspoon of sált

Instructions

1. Creáte Puttánescá: ádd olive oil to á lárge skillet over medium heát. ádd the onion ánd sáute, stirring constántly, until it stárts to soft, 2 to 3 minutes. ádd the gárlic ánd stir for 30 seconds. ádd diced tomátoes ánd bring the pán to the pán.
2. ádd cánnellini beáns ánd cook for 5 minutes.
3. Stir in the heárts of ártichokes, olives ánd cápers. Bring to á boil for ánother 5 minutes. Táste spices,
4. Máke gárlic breád: Preheát the oven to 400 degrees F. Slice the báguette hálf-cooked, then hálf the width ágáin, to máke four 5- or 6-inch sections. Pláce báguette pieces on á báking sheet cut into pieces.
5. In á smáll skillet or pán, heát the remáining two táblespoons of olive oil over medium heát. ádd the gárlic ánd stir constántly to ensure thát it doesn't burn. Sáute until slightly brown, frágránt, ánd soft, 1 to 2 minutes, lower the heát if necessáry so thát the gárlic does not burn. Remove the pán from heát immediátely ánd pour gárlic oil into á smáll bowl. ** Note thát you wánt to embed oil ánd to soften gárlic, but it burns very eásily, so feel free to lower the heát or remove the pán from the heát occásionálly.
6. In á smáll bowl, combine oregáno, red pepper flákes, ánd sált.
7. Using á pástry brush, brush eách báguette slice evenly with the infused oil. Sprinkle freely with á mixture of oregáno-pepper. Báke for 7 to 10 minutes, or until golden brown.
8. Serve immediátely: Sháre puttánescá between four serving bowls. Decoráte eách with 2 táblespoons of fresh básil ánd 1 táblespoon of Pármesán cheese. Serve with gárlic breád.

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