Broccoli, White Bean & Portobello Side

The group was able to reconvene again for another Family Dinner! Of all dinners this is one where the compliments were supreme. Maybe everyone was hungry? Or, maybe I am really that wonderful a cook?

In addition to a basic tossed salad and pork tenderloin, I decided to come up with some kind of a side. Not wanting to commit to one entirely of starch, I decided that some white cannelleni beans (also known as “great northern beans”) would help to pump up the volume in vegetables. Definitely received some oohs and aahs over this one!

Broccoli, White Bean & Portobello Side

1 Large Vidalia onion
3 Cups broccoli florets
2 Cups mini bella mushrooms
1 Can drained & rinsed cannelleni beans

3 TB olive oil
1 TB red pepper flakes
1/4 Cup basil pesto
Salt & pepper to taste

Slice onion into thin rounds. Cover with olive oil and seasonings placing into a saucepan over medium heat. Cook onions until softened and reduce heat to a simmer. Allow the onions to caramelize over low heat for about 20-30 minutes.

In a separate pan, bring water to a boil to blanch the broccoli. After the broccoli is just barely fork tender, drain and cool in an ice water bath.

Once onions have reached a golden brown color, toss in mushrooms, broccoli, beans and basil pesto. Serve immediately. Voila!

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