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Cooking 101
These white beans in Herby Chimichurri broth are a delightful meal for those cooler Fall nights. Packed with protein thanks to the peas & white beans, this is also a great option for those who are plant-based. Garnish with lemon slices for some extra acid, and they're just really pretty.
Chef Tip: Beans are full of antioxidants and nutrients, a team favorite at Haven's Kitchen.
Oil
1 medium onion, diced
3-4 cloves of garlic, chopped
1 (15 oz) can of white beans
Rind of parmesan cheese
½ cup frozen English peas
Salt
1 bunch parsley, chopped
1 lemon, sliced
Heat a glug of oil in a medium sauce pan over medium-high heat and saute the onions and garlic for about 2 minutes until translucent
Squeeze in about ½ a pouch of the Herby Chimichurri and continue to cook for 30 seconds more
Pour in about 3 cups of water and add the beans along with parmesan rinds. Continue to simmer for 5 minutes and then add the English peas. Add salt to taste and simmer for another 5 minutes
Garnish with chopped parsley and add the lemon slices into the broth. Serve immediately
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.
Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.
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