Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Never one to pass up a good deal on a subscription, it’s to the point where she now finds herself receiving a magazine in the mail several times a week. Most of the time, she rips out pages of recipes but fails to actually create the recipe in her kitchen. Not anymore! Join Natalie as she cooks the magazines.
By Natalie McLaury
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.
PrintWhite Bean and Sage Patties with Roasted Tomato Sauce
- Total Time: 40 minutes
Description
White Bean Patties cooked in a skillet and served with balsamic roasted tomatoes
Ingredients
- 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 (80 ml) yellow cornmeal
- 1 tsp (5 ml) fresh sage, chopped
- coarse salt and freshly ground black pepper
- 1/4 cup (2 fl oz) extra-virgin olive oil
- for the tomato sauce-
- 14 oz (1 pint) cherry tomatoes (I used grape tomatoes)
- 1 tbsp (15 ml) extra-virgin olive oil
- coarse salt and freshly ground black pepper
- 1 tsp (5 ml) balsamic vinegar
Instructions
- Drain beans, reserving 2 tbsp (30 ml) 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 (15 ml) reserved liquid. If necessary, add the second tbsp.
- 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.
- 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.
Notes
From Whole Living June 2011
- Prep Time: 10 mins
- Cook Time: 30 mins
