Nebraska White Bean Puttanesca

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There’s a well-known saying about beans… you probably quoted it humorously as a child. We’ll spare repeating it here, but in Nebraska, there’s another famous saying (at least in the bean industry) about beans… this one from a United States Senator…

“The USDA says Nebraska accounts for the majority of the U.S. Great Northern crop which means if you’re eating baked beans in Boston, Senate Bean Soup in Washington, a cassoulet in Paris, a vegetarian stew in San Francisco, or white bean chili in Dallas, and they’re made with Great Northern Beans, chances are they were grown in Nebraska,” former Senator Ben Nelson once stated.

Beans are Nebraska’s thing. Nebraska is number one in Great Northern bean production, number two in Pinto bean and number three in Light Red Kidney bean production.

White beans are packed with nutrients. They provide an excellent source of protein, fiber, as well as several other essential nutrients. And they make this Nebraska White Bean Puttanesca so tasty that we have it on repeat at my house. My picky six year-old even eats it. You also MUST eat it with garlic bread (recipe included below). It’s not pictured in these photos, because my kids ate it all before I could even snap a photo.

INGREDIENTS

1 TBS extra virgin olive oil

1/2 medium onion thinly sliced

3 garlic cloves minced

15- ounce can diced tomatoes undrained

2 15- ounce cans Great Northern Beans (or Cannelloni Beans), rinsed and drained

15-ounce can artichoke hearts quartered

2/3 cup pitted kalamata olives chopped

2 tablespoons drained capers

1/2 cup chopped fresh basil

1/4 cup grated Parmesan cheese

DIRECTIONS

For Puttanesca:

Add the olive oil to a large skillet over medium heat. Add the onion and sauté, stirring frequently, until just beginning to soften. Add the garlic and stir constantly for 30 seconds. Add the diced tomatoes and bring the pan to a simmer.

Add the beans and cook for 5 minutes.

Stir in the artichoke hearts, olives, and capers. Simmer for 5 more minutes. Season with salt and pepper.

For garlic bread:

• 1/2 of a standard-size baguette
• 4 tablespoons extra virgin olive oil
• 3 garlic cloves minced
• 1 tablespoon dried oregano
• salt, or seasoned salt, to taste

Preheat the oven to 400 degrees. Slice the baguette in half length-wise, and then in half width-wise, to create several 5- or 6-inch sections. Place the baguette pieces on a baking sheet cut-side-up.

In a small skillet or saucepan, heat the olive oil over low heat. Add the garlic and stir constantly to ensure that it doesn’t burn. Sauté until fragrant, 1 to 2 minutes.

Dip the top of each baguette into the olive oil and garlic mixture. Sprinkle with dried oregano and salt.

Bake for 8 to 10 minutes, or until golden.

Serve puttanesca immediately into bowls, topped with grated parmesan cheese and fresh basil. For maximum enjoyment, dip the garlic bread into the puttanesca or spoon on top of the bread. Enjoy!

Adapted from this recipe.