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Tuesday, July 12, 2011

White Bean and Sage Patties with Roasted Tomato Sauce

I haven't figured out how or why I'm receiving Martha Stewart's Whole Living magazine, but it's been faithfully showing up on my doorstep for the last several months. Because I didn't order it, I don't feel guilty about the fact that I briefly skim this magazine each month. There are usually a few interesting articles and a handful of recipes, but nothing I felt particularly inclined to make. Last month the White Bean and Sage patties caught my eye, especially now that I'm looking for ways to use my fresh sage plant! This was the first recipe I tried from Whole Living and I'll now be paying a little closer attention to the recipes in the magazine.

These took very little time, start to finish, to make, especially if you make the roasted tomato sauce in the morning while getting ready for work, like I did! I just refrigerated it until it was time to serve. The patties had the perfect texture--crispy on the outside, but creamy on the inside. I ended up eating the leftovers cold because I wasn't at home, but I think they'd be good reheated in the toaster oven to crisp them up again. The flavor was great--don't pass up on the fresh sage. I would also recommend adding a little garlic next time too...garlic makes everything (savory) better :)

One Year Ago: Italian Restaurant Salad

White Bean and Sage Patties with Roasted Tomato Sauce
from Whole Living June 2011

for the patties-
-1 19 oz. can of white beans
-1/2 shallot, finely diced (I used a little bit of diced onion)
-1 small carrot, finely grated
-1/3 cup yellow cornmeal
-1 tsp fresh sage, chopped
-coarse salt and freshly ground black pepper
-1/4 cup extra-virgin olive oil

for the tomato sauce-
-14 oz (1 pint) cherry tomatoes (I used grape tomatoes)
-1 tbsp extra-virgin olive oil
-coarse salt and freshly ground black pepper
-1 tsp balsamic vinegar

1. Drain beans, reserving 2 tbsp of the liquid. Transfer beans to a bowl and stir in shallot, carrot, cornmeal, and sage. Season with salt and pepper before mashing beans. Add 1 tbsp reserved liquid. If necessary, add the second tbsp.
2. In a large skillet over medium-high heat, add 2 tbsp oil. Form bean mixture into 12 patties (approximately 2 1/2 inches in diameter) and saute patties in batches until golden brown and crisp, 2-3 minutes each side. Repeat with remaining oil and patties.
3. To make the roasted tomato sauce, heat oven to 400F. Arrange tomatoes in a 9 x 13 inch baking dish. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, until tomatoes start to burst. Transfer to a bowl and stir in balsamic vinegar. Serve warm or at room temperature, with bean patties.

This content was originally posted on Honest Cooking in my featured column "Cooking the Magazines".
This post is linked to Eat at Home.