White Beans and Carrots with Green Onions
Frijoles Blancos y Zanahorias con CebollinasIn 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.
Equipment
- medium saucepan
Ingredients
Makes 4 servings
- 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
- ½ teaspoon ground cumin
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- 1 tablespoon finely chopped fresh parsley
Instructions
- In a medium saucepan, boil about ¾ 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.