Ahh, beans, beans a wonderful food…. Okay, I’ll stop there as it is a really awful, and childish, poem my husband likes to quote on occasion. But that aside, beans really are a wonderful food. Naturally nutritious and a great source of protein and fiber they were a staple of my diet back in my vegetarian days. Need more reasons to love beans, these bad boys offer a myriad of health benefits. Oh, and guess what, they are delicious!
Melt a stick of butter in a baking pan. Add the juice from one freshly squeezed lemon and mix well. I’m using a compound butter to add more flavor, and if I’m being honest, to get rid of leftovers. (See Chicken under a Brick.)
Lay four grouper fillets in the pan, coating both sides of the fish with the butter.
Mix a cup of bread crumbs with one-fourth cup of parmesan cheese. Pour onto a flat plate and dredge the fillets through the crumbs.
Add back to the pan baking the fish in the butter.
Bake in a preheated 375°F oven for 20-25 minutes; fish is done when it can be easily flaked with a fork.
Meanwhile, in a large skillet heat a tablespoon of olive oil over medium-high heat. Add one cup of diced onion, 2 cubed beets or enough for one cup, and one cup diced carrot. Sauté until soft, about 5 minutes.
Rinse and drain a can of cannellini beans and red beans. Add beans to skillet with a cup of frozen peas and one can of diced tomatoes that have been drained. Stir to mix and cook for 5 minutes, or until heated through. Stir in two tablespoons fresh thyme.
This is one of my favorites recipes from back in the day. The vegetables and beans blend well together for a delightful taste and fill you up quickly. Enjoy the bean dish alone, or as I present it here with a lemon butter grouper, or other favorite fish. – Ella
Pleasant Grove Bean Bowl Topped with Grouper
• 1 stick butter
• 1 lemon, juiced
• 2 pounds grouper fillets
• 1 cup breadcrumbs
• 1/4 cup parmesan cheese
• 1 tablespoon olive oil
• 1 medium white onion, diced
• 1 cup beets, diced
• 1 cup carrots, diced
• 1 can cannellini beans, rinsed and drained
• 1 can red beans, rinsed and drained
• 1/2 cup green peas, drained
• 1 can diced tomatoes, drained
• 2 tablespoons fresh thyme
- Preheat oven to 375°F.
- Melt the butter in a baking pan. Pour the lemon juice into the butter and mix well.
- Lay the grouper fillets in the pan, coat both sides with the butter.
- In a small bowl mix the breadcrumbs with the parmesan. Place in a shallow dish.
- Dredge the fillets through the breadcrumb mixture and place back in the baking pan.
- Bake for 20-25 minutes or until golden brown.
- Meanwhile, over medium-heat heat the olive oil. When hot add the onion, beet, and carrot and sauté until soft, about 5 minutes.
- Stir the cannellini beans, red beans, green peas, and tomatoes into the skillet. Cook to heat through, about 5 minutes.
- Add the thyme and stir.
- Scoop the beans until a plate and serve with the grouper.