I’m all about spreading the word that healthy eating doesn’t have to be expensive. One of my favorite cookbooks is Vegan on the Cheap by Robin Robertson. None of the recipes in this book cost more than $2 per serving and all of them are flavorful meals that I would make again and again. The recipe below is my modified version of Robin’s “White Beans and Lemon Potatoes with Olives and Tomatoes.” This recipe is around $1.50 per serving.
1 1/2 lbs russet potatoes, diced
3 garlic cloves, peeled and crushed with the flat-side of a knife blade
grape seed oil (you want a high heat oil)
1 15oz can cannellini beans, drained and rinsed
1 15 oz can fire-roasted tomatoes, drained and rinsed
1/4 cup fresh parsley, chopped
1/3 kalamata olives, pitted and sliced
1 small-medium yellow onion, diced
3 cups baby spinach leaves
juice of 1 lemon
Preheat oven to 400. Lightly oil an iron skillet (or baking dish) with a little grape seed oil and add the potatoes and garlic. Drizzle with a little more oil and season with salt and pepper, tossing to coat. Bake for about 45 minutes or until tender (the smaller the dice, the quicker they’ll cook). Stir the potatoes around every so often to make sure they are evenly done and aren’t sticking to the pan.
When the potatoes are about 15 minutes from being done, saute the onion in a little oil over medium heat until soft and beginning to caramelize (about 10 minutes). Add the beans, tomatoes, and olives to the onions and turn the heat down to medium-low.
At this point, we just want to heat everything up. Add in the spinach and stir around until it wilts.
Toss the bean mixture with the potatoes and add the lemon juice, parsley, and extra salt and pepper (if needed). Serve hot.