I have figs on the brain, fairly, I think, following this weekend’s Fig Fest. I’ve been using the combination of figs and roasted shallots recently – I put both on a pizza recently along with blue cheese, which was great.
This idea sounded good, and it was, though I think if I did it again, I’d just enjoy the figs and shallots as a topping for the beans alone – the whole-wheat pasta was a little distracting.
4 c. shallots
1 T. grapeseed oil
1/4 t. salt
1 1/2 c. cannelini beans
1 T. chopped fresh sage
2 1/2 T. lemon juice
4 T. grapeseed oil, divided
6 Black Mission figs, quartered
grapeseed oil to fry in
Preheat the oven to 400. Clean the shallots and peel. Toss with grapeseed oil and salt in an 11 x 7 dish. Add 1/4 c. water. Cover with foil and place in the oven. Roast for 1 1/2 hours, removing the foil halfway through and stirring several times. When tender, remove and let cool. If the outsides of any bulbs have developed tough, browned parts, remove them. Set shallots aside.
Soak beans and drain. Add fresh water, sage, and 1 T. oil and cook until tender. Cannelini beans always seem to break down, so let them. When tender, drain, reserving liquid, add lemon juice and remaining grapeseed oil as well as salt and pepper to taste. Stir vigorously to encourage beans to break down. Add some of remaining liquid back if beans get stiff. Set aside.
For figs, preheat a little grapeseed oil in a large sauté pan until hot but not smoking. Place the quartered figs cut side down in the pan. Cook for a couple minutes, then turn to brown the other side of the quarters. Drain briefly on absorbent paper. Fry the sage leaves for a minute or two, until they stiffen and brown a little. Drain briefly on absorbent paper.
To serve, mound the shallots and figs on top of the white beans. Serve over pasta if desired.
Makes 4 servings.