Zucchini and white beans seasoned with garlic and balsamic vinegar is different, in a good way. It's a nice change from eating a bean salad seasoned in sugar, oil and vinegar. Well, vinegar remains in this simple bean recipe, but a deep, oaky balsamic has an extremely different flavor from distilled or cider.
The photo shows my whole lunch filling up a salad plate. It was quite enough to eat. You'll see one side of the plate has a bed of Romaine lettuce and the other side has brown rice. I was experimenting to find out which bed of goodness went with the main eats. My conclusion? Both worked. I couldn't make up my mind which one I liked best. Give this recipe a spin and tell me what you think. Should it be served over Romaine or brown rice or BOTH?
HERE'S ALL IT TAKES
- 4 medium zucchini, cut into bite size chunks
- 4 garlic cloves, minced
- 2 (15 ounce) cans Northern Beans, drained and rinsed
- 1/3 cup balsamic vinegar
- 4 Romaine lettuce leaves, torn into bite size pieces
- 2 1/2 cups cooked brown rice
In a large skillet over medium-high heat, saute zucchini and garlic in enough water that just covers the bottom of the pan. Cook for 5 minutes. Add beans and vinegar, continue cooking for another 5 minutes.
Serve over a bed of lettuce and/or cooked rice.
Nutrition facts below reflect this recipe using Romaine lettuce, not the cooked brown rice.