Braised Navy Beans with Wilted Arugula and Tomatoes

I have a great summer recipe from Gaea to share with you today. You can use the arugula, onions, and fresh tomatoes straight from your garden. I was excited to see how much my garden grew while I was away on vacation. I even had two tiny red tomatoes when I returned. I’ve been harvesting onions since early June.

I like this recipe because you can make it up ahead of time, then let it cook while you go do something else. The actual prep time is only 20 minutes, which leaves you plenty of time for other summer activities. Let the beans simmer while you enjoy some outdoor time with your family.

Braised Navy Beans with Wilted Arugula and Tomatoes – Chef Diane Kochila

Preparation time: 20 minutes

Cooking time 1 hour 20 minutes

Makes 4-6 servings

Ingredients:

• 1/3 cup Gaea DOP Kalamata extra virgin olive oil
• 1 large red onion, peeled and coarsely chopped
• 2 garlic cloves, peeling and finely chopped
• 1 cup dried navy beans, soaked overnight
• 2 cups chopped plum tomatoes, with their juice
• 1 ¼ pound arugula, trimmed, chopped, washed and drained
• ¼ cup red wine vinegar
• Salt to taste

How To Make It:

1. In medium-sized stewing pot or casserole, heat the olive oil over medium heat and add the onion.
2. Cook, stirring until wilted, about 7 minutes.
3. Meanwhile, drain beans.
4. Add the garlic to the onions and stir for 1 minute.
5. Add the beans and stir around in the pot to coat with oil.
6. Add the tomatoes and enough water to cover the beans by about 1 inch.
7. Cover, bring to a boil, reduce heat, and simmer 1 to 1 ½ hours until the beans are extremely tender.
8. About 10 minutes before removing from heat, add the arugula. Remove from heat and adjust seasoning with vinegar and salt.
9. Drizzle with a few drops of olive oil and serve warm or at room temperature.

Image and recipe courtesy of Gaea