Warm Herbed Bean and Endive Salad

This recipe was given to us by our CSA through the Just Food organization. It is very simple, fast and has become one of our favorites (and mine when a last minute meal is needed).

Warm Herbed Bean and Endive Salad (serves 4)

1/4 cup olive oil

2 teaspoons minced garlic

1 TBS chopped fresh or crushed dry rosemary

1 (15-ounce) cans cannellini or Great Northern beans, drained and rinsed

Fresh ground black pepper

2 TBS red wine vinegar

1 bunch curly endive or escarole leaves, washed and dried

1/2 cup red onion

1/4 cup grated Romano cheese

In a large skillet, heat oil, garlic and rosemary for 5 minutes over low hear until garlic is fragrant. If garlic begins to color, turn off heat. Add beans, vinegar and pepper. Cook over low heat for 5 minutes, until beans are warm Tear greens into bite-sized pieces; arrange on 4 plates. Spoon beans over greens. Garnish with red onions and cheese. Serve with warm whole-wheat bread as a main course.

Cooks notes: I usually use any white bean ("kidney shaped") that I have on hand and will also use whatever lettuce or other green that is in the fridge or part of the weekly CSA. This meal literally takes about 15 minutes to make. It's also a great way to use some of your food storage.

Add a bit of grilled chicken if you would like something more substantial, although it is not needed. Yes, that is coming from a true carnivore.