Many people use the expression “eat like a rabbit” to describe someone does not eat very much. Well, I’ve got news for them, rabbits also eat a lot of really healthy food that can make you feel AWESOME.
Case in point: beans & peas. Apparently rabbits enjoy raiding peoples gardens for a midnight snack on their green beans. Luckily for me, my beans come from the local vegetable market. I’m also a bean and pea lover because they provide significant amount of complex carbs and iron — running fuel!
Lately I feel super fortunate to be living in France, even if it’s not the most vegan-friendly place in the world. One reason: Just 3 minutes away from our front door you can buy all these wonderfully-tasting fresh veggies!
So last night I paired a slow pea dish and a fast bean dish with some quinoa cooked with a cube of veggie bouillon (if you are cooking for a meat-hungry non-vegan, I replaced the quinoa on Alexei’s dish with a piece of lamb leg in rosemary and garlic). They were both delicious and have also made wonderful leftovers. The bean salad needs to stand for about an hour so if you are making these two together like I did, it works out perfectly because the peas take about an hour to cook.
White bean salad with parsley and onion (recipe adapted from Fifteen Spatulas):
- 1 can of white beans, rinsed and drained
- 2-3 tbsp chopped parsley
- 2 tsp minced fresh rosemary (I sprinkled some dry rosemary on there, seemed to work)
- 1/4 of a red onion, diced
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp good olive oil
- salt and pepper
Directions: Mix everything together in a bowl and sprinkle with the salt and pepper. Prepare 1 hour in advance of serving for optimal flavor.
Dill peas with onion (recipe adapted from Saveur)
- 2 tbsp. extra-virgin olive oil
- 1 medium yellow onions, peeled and finely chopped
- 2–3 scallions, white parts only, thinly sliced
- 1 clove garlic, peeled and minced
- 2 cups shelled fresh or frozen peas
- 1/4 cup finely chopped dill
- Salt and freshly ground black pepper
1. Heat oil in a large deep skillet over low heat. Add onions, scallions, and garlic, cover with a lid, and cook until soft, about 15 minutes.
2. Stir in peas. Add just enough water to cover them, replace lid, and cook, stirring occasionally, for 30 minutes.
3. Add dill, season with salt and pepper, and cook covered for 20 minutes.
4. Uncover and raise heat to medium-low, and cook until most of the liquid has evaporated, about 10 minutes. Adjust seasoning with salt and pepper and serve warm or at room temperature.
Bon appetit! Me and my super pale legs (weather permitting) will see you on the road!
Reader Question!!: On a weeknight, how much time are you willing to spend preparing dinner?