Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash recipe
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Ingredients
- 2 (15 ounce) cans cannellini beans, drained and rinsed 1 tablespoon olive oil 1 red onion, chopped 1 tablespoon maple syrup 1 tablespoon olive oil 1 cup peeled, seeded, and diced butternut squash 1 tablespoon maple syrup 1 tablespoon olive oil 1 cup chopped baby broccoli ¼ cup chicken stock 1 tablespoon maple syrup ½ teaspoon dried thyme leaves 3 slices bacon, cooked and crumbled
Nutrition Info
- 181 caloriescarbohydrate: 23.8 gcholesterol: 3.7 mgfat: 7 gfiber: 4.9 gprotein: 6 gsaturatedFat: 1.2 gservingSize: -sodium: 323.2 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash
Directions
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Heat cannellini beans on low heat in a saucepan.
Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in red onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 1 tablespoon maple syrup, reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes more. Remove from skillet and add to beans.
Heat 1 more tablespoon olive oil in a skillet over medium heat. Add butternut squash, cook and stir until tender, about 8 minutes. Add 1 tablespoon maple syrup, cook and stir to coat, about 5 minutes. Remove from skillet and add squash to bean mixture.
Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add baby broccoli, cook and stir until tender and bright green, about 7 minutes. Add broccoli to bean mixture.
Pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture. Bring to a simmer and cook until heated through, stirring gently to combine. Top with crumbled bacon before serving.