Radicchio, Grape and Balsamic Tray Bake with Bean and Rosemary Puree

Serves 2 / Ready in 40 minutes

Radicchio, Grape and Balsamic Tray Bake with Bean and Rosemary Puree

It is truly amazing what you can do with a couple of cans of beans. Their versatility was unveiled to me when I visited a friend who had just returned from a trip to Sardinia; she told me about a meal she had enjoyed in a simple taverna on the beach one summer’s evening. She wanted to recreate it in her kitchen back in London with me, so we did—and I have to thank her for this magic recipe.

Flageolet beans are a member of the haricot bean family; they are picked before the beans are ripe and retain their green color, and they are even more flavorful than a regular cannellini or haricot bean. You can buy them pre-cooked in cans in most grocery stores, or you can substitute with butter beans or any other white bean you like.

In each delicious serving (with 1/2 cup bean puree): 465 calories / 15 g protein / 17 g fat / 69 g carbs (21 g sugar, 13 g fiber) / 236 mg sodium

Source: Feed your intuition

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