Main Course: Roasted Vegetable Topped White Beans with Sage

   

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  Accompany with crusty bread and a green salad.

    8 oz. grape tomatoes, halved
    1 small sweet onion (such as red or Vidalia), peeled and chopped coarsely
    8 oz. brown or white button mushrooms, cut into quarters or sixths
    1 Tbs. olive oil
    1/2 tsp. coarse salt
    coarsely ground black pepper to taste


    2 15 oz. cans cannellini/Great Northern beans, liquid reserved
    3 Tbs. olive oil
    2 cloves garlic, minced or grated on a microplane grater
    1 Tbs. fresh sage, minced
     salt, freshly ground black pepper to taste

1. Preheat oven to 400 degrees F.

2. Place vegetables in a large bowl and toss with 1 Tbs. olive oil, 1/2 tsp. salt and pepper.  Spread in a single layer on a foil covered baking sheet and place in preheated oven.  Roast for 20 minutes, tossing with a spatula at 10 minutes.

3. While vegetables roast, heat remaining oil in a large skillet and sauté garlic over medium heat until it no longer smells raw, about 1 minute.  Add beans and cook for about 5 minutes, coating the beans well with oil.  Add 1/2 c. reserved bean liquid and mash beans roughly with a potato masher. Continue to cook until no pools of liquid remain. Stir in sage, salt and black pepper.

4. Mound mashed beans onto plates and top beans with vegetables.