Although this recipe feels more like a fall/winter thingy; it’s fantastic to eat on a rainy summer night while watching your Petunias get soaked in your backyard.
Okay, so the prunes, sweet vermouth along with the sea salt make this bean dish a perfect combination with roasted pork, or Cod, or a grilled steak. -And if you like, eat a bog bowl of it all by itself, I do.
Pretty simple to make:
Cubed Yellow Butternut Squash (any squash you like will do)
White Cannelloni Beans
4 Prunes (sliced)
½ cup Sweet Vermouth (or sherry, marsala, port)
Cup or two of veggie stock, (depends on how wet you like it)
One clove of chopped garlic
Lite Olive Oil
Saute the Squash in the olive oil until cooked, and slightly browned. Next be generous with the sea salt, add the beans, garlic and sliced prunes move it all around. Throw in a bit of fresh thyme. Add the veggie stock, and heat to a simmer, reduce. Add vermouth and cook that off, and add more veggie stock if you want it wetter. There it is…