Have you used all those pandemic purchase beans yet? This is a great recipe to make with white beans but many other beans could be substituted. It’s delicious warm by the bowl full, or cold eaten as a side or even a dip for corn chips or veggies. Try it on some crusty bread or as a sandwich spread. Try it as a topping for salads. I wanted to use up some fresh frozen tomatoes from last season, and many types of tomatoes could be used: fresh, frozen, canned. That said, the fresher the tomato, the fresher the taste. For a meal in a bowl, add in more greens: spinach, kale, really any greens of choice. The dish without extra greens is better for a dip or spread.

Rich in fiber and protein, the simple recipe is big in flavor. Feel free to use less garlic. Eating lots of garlic from late summer into the fall and winter helps support the immune system and the respiratory system. Given that forty degree temperature differences in one day are common to our current weather patterns, especially as the seasons shift, getting in the habit of eating whole, nourishing foods now to create stability within your individual ecosystem is the best medicine.

Ingredients:

2 medium onions, small diced

4 heads garlic

10 cups cooked white beans, any type- cannellini, lima, navy…(or 5 cans)

3 C chopped tomatoes (or two cans)

1 large bunch flat leaf parsley (feeling adventurous? Add in other herbs.

1/2C+ olive oil

1T sea salt

Procedure:

Preheat oven to 400F.
Prepare a baking sheet with parchment and a T of olive oil.
Add onions to tray, leaving space for the garlic.
Prepare garlic to roast. Cut each garlic bulb in half so each clove is cut in half and you are left with root side and top side. Place all 8 halves on a sheet of foil or parchment paper, pour a little olive oil on each of the halves, then join the pairs. Fold up the paper/foil into a sealed packet and place on the tray with the onions.
Bake for 30 minutes. Remove onions from the oven and continue to roast the garlic for another 15-30 minutes until it is very soft. When soft, remove from oven and open the packet to cool.
In a large pot, combine white beans, tomatoes, parsley, olive oil, and salt.
Cook for one hour or until the beans are completely soft. If using canned beans, cook simmer for 30 minutes.
Add the onions to the beans. Cook for another ten minutes to let flavors combine. Turn off the heat.
Remove the garlic from skin, popping or squeezing out the garlic cloves/paste. Do this over a small bowl or plate so you can pick out little bits of skin more easily.
Add garlic to the beans.
Season to taste with olive oil and salt.