Pleasant Farm Bean Bowl

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.)

Bean Bowl (1)

Lay four grouper fillets in the pan, coating both sides of the fish with the butter.

Bean Bowl (2)

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.

Bean Bowl (3)

Add back to the pan baking the fish in the butter.

Bean Bowl (4)

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.

Bean Bowl (5)

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.

Bean Bowl (6)

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

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients


• 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

Directions

  1. Preheat oven to 375°F.
  2. Melt the butter in a baking pan. Pour the lemon juice into the butter and mix well.
  3. Lay the grouper fillets in the pan, coat both sides with the butter.
  4. In a small bowl mix the breadcrumbs with the parmesan. Place in a shallow dish.
  5. Dredge the fillets through the breadcrumb mixture and place back in the baking pan.
  6. Bake for 20-25 minutes or until golden brown.
  7. Meanwhile, over medium-heat heat the olive oil. When hot add the onion, beet, and carrot and sauté until soft, about 5 minutes.
  8. Stir the cannellini beans, red beans, green peas, and tomatoes into the skillet. Cook to heat through, about 5 minutes.
  9. Add the thyme and stir.
  10. Scoop the beans until a plate and serve with the grouper.

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