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White Beans and Carrots with Green Onions |
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Serves: 4 Print this Recipe(Frijoles Blancos y Zanahorias con Cebollinas) Category: Bean Dishes In Veracruz, white beans and carrots are paired with tiny green onions called cebollinas. The combination is very tasty, and I find that in the United States, substituting green onions for the unavailable cebollinas works just fine. 2 medium carrots, peeled and cut into 1/4-inch dice 2 cups cooked small white beans, canned or homemade, drained but not rinsed 1 tablespoon extra-virgin olive oil 4 green onions, thinly sliced crosswise 1/2 teaspoon ground cumin 1/2 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 1 tablespoon finely chopped fresh parsley In a medium saucepan, boil about 3/4 cup water and cook the carrots until crisp tender, about 3 minutes. Drain the carrots and return to the same pan. Add the cooked beans, olive oil, onions, cumin, salt, and pepper. Cook over medium-low heat until bubbling and completely heated through, 4 to 5 minutes. Stir in the parsley. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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