Winter Beans & Roasted Vegetables
Source of Recipe
Bean Education & Awareness Network
Recipe Introduction
Shake the winter blues by serving winter beans and roasted vegetables, a delicious, colorful, cold-weather dish. Any kind of colored beans can be used.
List of Ingredients
Olive oil cooking spray
1 pound winter yellow squash (Hubbard, butternut and acorn), peeled, seeded,
cut into 1H-inch pieces
2 large carrots, sliced
1 small parsnip, sliced
2 medium potatoes, unpeeled, halved and sliced
2 medium onions, cut into wedges
15-ounce can Great Northern beans, drained and rinsed
15-ounce can pinto beans, drained and rinsed
1 1/2 teaspoons dried basil leaves
1/2 teaspoon dried thyme leaves
1 1/2 cups mixed dried fruit, cut into large pieces
3 tablespoons white-wine vinegar
1 1/2 tablespoons olive oil
1/2 cup minced parsley
Salt
PepperRecipe
Line large jelly roll pan with aluminum foil; spray with cooking spray.
Combine fresh vegetables and beans on pan; spray generously with cooking spray, sprinkle with herbs and toss. Bake uncovered in a preheated 425-degree F oven until vegetables are tender, about 30 minutes, adding dried fruit at the last 5 minutes.
Spoon vegetable mixture into bowl. Mix vinegar and oil; drizzle over vegetables, add parsley and toss. Season to taste with salt and pepper.
Serve with grilled or roasted turkey, chicken, lean beef or pork. Any kind of colored beans can be used. Makes six main dish servings.
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