Braised White Beans with Rapini, Olives, Rosemary and Lemon

Braised White Beans with Rapini, Olives, Rosemary and Lemon
Menu Part: 
Side Dish
Cuisine Type: 
Italian
Serves: 
9

This hearty combination of navy beans cooked with sauteéd onions, mushrooms, chicken stock, rapini, rosemary, lemon zest, tomatoes and olives yields a delicious side dish.

Ingredients

6 cups red onion, thinly sliced
6 tbsp. olive oil
6 cups shiitake mushroom caps, halved
6 cups navy beans, cooked
1 1⁄2 cups white wine
1 1⁄2 cups chicken stock
6 cups rapini, blanched and chopped
1 tbsp. fresh rosemary, minced
2 tbsp. lemon zest, grated
3⁄4 cup black olives, halved
3 cups cherry tomatoes, roasted
 

Steps

1. In a large skillet over medium-high heat, sauté onion in oil until soft and golden. Add mushrooms and continue to cook, 5 min. or until tender.

2. Add cooked beans and wine. Bring to a boil and reduce to a glaze, about 3 min.

3. Add chicken stock, rapini, rosemary, lemon zest and olives. Bring to a boil again, reduce heat and simmer about 5 min. Add tomatoes and stir gently. Season to taste and serve.

More From FoodService Director

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

FSD Resources