This saucy sauté is loaded with veggies and beans, filling enough for a dinner but light enough to use as a side dish. Garden-fresh cauliflower, tomatoes, and basil are cooked down with white beans and a simple balsamic reduction sauce. When you’re craving a wholesome beans recipe, this one hits the spot.
Satuéed White Beans Recipe with Cauliflower, Tomatoes, and Basil Reduction Sauce
Makes 2 main or 4 side dish servings
2 tablespoons extra virgin olive oil
2 cups coarsely chopped cauliflower florets
½ cup finely chopped onion
3 cloves garlic, crushed
¼ teaspoon herbs de provence or dried Italian herbs of choice
Sea salt and black pepper, to taste
1 cup cherry or grape tomatoes, halved
15-ounces cooked white beans, rinsed, drained
¼ to ½ cup water, as needed
½ cup loosely packed torn fresh basil leaves
Hefty splash balsamic vinegar or red wine vinegar
Heat olive oil in a large skillet pan over medium. Add cauliflower, onion, garlic, and dried herbs. Season gently with salt and pepper. Cook until cauliflower is lightly browned and slightly softened, stirring occasionally, about 5 minutes.
Add tomatoes to skillet. Cook until lightly seared and juices pop, about 5 minutes, shaking pan as needed to move vegetables around (using a spatula to stir can sometimes “break” the tomatoes too soon).
Add beans to skillet, along with enough water to just cover the bottom of the pan. Increase heat to a light simmer; cover and cook until cauliflower is softened, about 5 minutes. Stir as needed to prevent burning; if pan begins to get dry, reduce heat and add just a splash of water.
Uncover skillet; add basil and balsamic vinegar (careful; it will sputter!). Stir and cook until vinegar evaporates, scraping up the brown bits at the bottom of the pan as it cooks down. There should be a slight sauce that cooks down, as the remaining water and vinegar simmer down together.
Season to taste and serve warm.
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