Roasted Potato & Bean Marbella
This plant-powered spin on the iconic Chicken Marbella recipe is filled with tender California-grown beans and roasted fingerling potatoes. This recipe is sure to be a hearty hit at your table!
Ingredients
- 1 pound California-grown dried beans thin-skinned, creamy beans like cannellini or Marcella variety
- ½ cup plus 2 tablespoons extra-virgin olive oil plus more for finishing
- 3 fresh or dried bay leaves
- 1 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 4 garlic cloves chopped
- 1 cup dry California red wine
- ½ cup halved California Ripe Green olives
- ½ cup roughly chopped California prunes
- 1 pound fingerling Yukon Gold potatoes halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 large shallot minced
- 1 teaspoon red wine vinegar
- 2 tablespoons chopped capers
- Torn fresh parsley leaves and tender stems
Instructions
- To cook the beans: Rinse the beans, then add them to a large, heavy pot and cover with enough cool water to generously immerse (about 12 cups). Add ¼ cup olive oil, the bay leaves, oregano, and 1 teaspoon salt, then bring to a boil over high heat. Once the liquid comes to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are very tender, 1½ to 2 hours. Add extra water by the cupful as needed to keep the beans immersed.
- To roast the potatoes: Heat the oven to 375 °F. On a large sheet pan, toss the potatoes with 2 tablespoons olive oil; season generously with salt and pepper, and toss to coat. Roast, stirring once about halfway through, until the potatoes are golden-brown and tender, about 30 minutes. Set aside.
- To finish the beans: In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped garlic and sauté until soft and fragrant. As soon as the edges of the garlic start to color, add the red wine and simmer until the wine is reduced by half, 5 to 10 minutes.
- Using a slotted spoon, transfer the cooked beans (you should have about 7 cups) to the reduced wine in the skillet, then add about 2 cups of their cooking liquid — you want just enough to mostly cover the beans. Add the olives, prunes and another ¼ cup olive oil, and simmer over medium, stirring occasionally, until the flavors meld and the liquid thickens slightly to form a sauce, 10 to 15 minutes. Season to taste with salt and pepper.
- To finish the potatoes: In a medium bowl, combine the minced shallot with the red wine vinegar. Add the potatoes, capers, and parsley, and toss to coat. Season to taste with salt and pepper. Place the potatoes on top of the beans, drizzle with olive oil and serve.
Video
Notes
Slightly adapted from Tejal Rao, and Alexa Weibel's Beans Marbella featured on NYT Cooking.
Nutrition
Calories: 605kcalCarbohydrates: 72gProtein: 19gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gSodium: 259mgPotassium: 1353mgFiber: 22gSugar: 9gVitamin A: 172IUVitamin C: 16mgCalcium: 145mgIron: 5mg
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