I love big roasts for the weekend when the weather is getting colder and the aromatics of the roast fill your home. The beautiful cauliflower is our Sunday roast with baked large beans that add a perfect gravy for this roast. Finding a purple cauliflower packs even more antioxidants to this hearty vegan dish.
Beans are a magical food and help with a slimmer waist and lower blood pressure, and randomized trials have shown it may match or beat out calorie cutting for slimming tummy fat as well as improving the regulation of blood sugar, insulin levels, and cholesterol. Beans are packed with fiber, folate, and phytates, which may help reduce stroke, cancer and heart disease. I hope you enjoy this hearty and healthy recipe this fall!
1lb of large lima beans or gigante beans dried, rinsed and soaked for up to 7 hours
6-8 cups of vegetable stock
1 cup carrots, small rounds
1 cup of celery, small dice
1 large yellow onion, small dice
3 tablespoons Koreneiki Extra Virgin Olive Oil
2 bay leafs
1/2 bunch of minced parsley
1 bunch of dill divided
4 cloves of garlic minced
4 springs of thyme, stems removed
salt and pepper to taste
1-12oz can of stewed tomatoes
1/4 cup of smoked olive oil
1/2 cup of bread crumbs
1/2 cup of fresh minced herbs
4 minced garlic cloves
3 tablespoons of WE Olive Tapanade
Preheat oven to 400* In a saute pan on medium heat add olive oil, onions, carrots and celery and saute for 8 minutes. In a large 9×13 pyrex pan add drained, soaked beans, ingredients from saute pan, herbs, garlic, and 6 cups of vegetable stock. Add 1 tsp of salt and pepper stir and roast uncovered for 1 hour stiring occasionally. For the cauliflower combine all ingredients in a bowl to make a paste. After the beans have cooked for an hour taste and add more seasoning and tomatoes. Place cauliflower on top of beans rub with paste and cook for an additional hour. Check for beans doneness and taste again for seasoning.