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White Beans And Jerusalem Artichokes

Farm.Fares's picture
Ingredients
  Jerusalem artichokes 2 Pound, prepared
  Water 1 , salted (As Required)
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Parsley 1⁄4 Cup (4 tbs), minced
  Dried basil 2 Teaspoon
  Chopped tomatoes/Canned tomatoes, drained 1 Cup (16 tbs)
  Salt To Taste
  Ground pepper To Taste
  Cooked beans 2 Cup (32 tbs) (Navy Beans)
Directions

Place the artichokes into a saucepan with salted water to cover.
Bring to the boiling point and lower the heat.
Simmer covered for about 5 minutes or until they are easily pierced with a knife.
Drain and cool.
Cut into 1/2-inch slices.
Heat the oil in a large, deep frying pan.
Cook the garlic, parsley and basil in it for 2 minutes.
Add the tomatoes and season with salt and pepper.
Cook over medium heat, stirring frequently, for 5 to 10 minutes.
Add the beans and the Jerusalem artichokes.
Mix together gently with a fork and simmer until thoroughly heated through.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Artichoke
Interest: 
Everyday
Cook Time: 
30 Minutes
Servings: 
4

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