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A nutritious and robust dish of beans,
roasted vegetables and dried fruits.
Winter Beans and
- Olive oil cooking spray
1 pound winter yellow squash (hubbard, butternut, acorn), peeled
seeded, cut into 1 1/2-inch pieces
2 large carrots, sliced
1 small parsnip, sliced
2 medium Idaho potatoes, unpeeled, halved, sliced
2 medium onions, cut into wedges
1 (15-ounce) can Great Northern beans, rinsed, drained
1 (15-ounce) can pinto beans, rinsed, drained
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 and pepper, to taste
- 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 at 425ºF (220ºC).
until vegetables are tender, about 30 minutes, adding dried fruit
the last 5 minutes.
- Spoon vegetables into bowl. Mix vinegar
and oil; drizzle over vegetables, add parsley and toss. Season
to taste with salt and pepper.
Makes 6 main dish servings (about 1 1/2
cups each) or 12 side dish servings (about 3/4 cup each).
Nutrient Information Per serving: Calories
412; Fat 5g; % Calories from Fat 10; Carbohydrate 85g; Sodium
290mg; Protein 14g; Cholesterol 0mg
Recipe provided courtesy of The Bean Education
& Awareness Network.
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