"Rezaz" Seafood on White Bean Ragu

Ingredients:

• 3 cups cooked cannellini beans*
• 3 TBS olive oil, divided
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• 3 small tomatoes, peeled and finely chopped
• 1 clove garlic, pressed
• 1/8 tsp ground cinnamon
• 1 bunch fresh spinach or Swiss chard, washed and thinly sliced
• 1/2 lb white fish (halibut, grouper or other firm white fish) cut into cubes
• Paprika
• Kalamata olives, pitted
• Aioli (see recipe)

In large non-stick skillet, heat 1 TBS olive oil over low heat. Add onion and carrot, and cook just until softened, but not browned. Add finely chopped tomatoes, garlic, cinnamon, and continue to cook over low heat additional 5 minutes. Add cooked cannellini beans along with a small amount of their cooking liquid (ragu should be just slightly 'soupy'). Set aside.

In large non-stick skillet, heat 1 TBS olive oil over medium heat. Add sliced spinach or chard and quickly wilt. Cook just until tender, and remove from pan. Wipe pan, and add remaining TBS of olive oil. While oil heats, quickly toss fish in paprika and add to hot oil. Sauté fish quickly, turning to cook on all sides (total cooking time will be 3-4 minutes.

To plate the dish, put a large ladle of the bean mixture into an individual serving bowl; top with sautéed spinach or chard, cubes of fish, and olives. Spoon a dollop of aioli onto the cooked greens. 2 large servings.

*The creamy texture of the beans in the dish we enjoyed at Rezaz encouraged us to try cooking the beans in a slow cooker. We soaked a bag of dried cannellini beans overnight, and drained the following morning. We put the beans, and fresh water to cover into a slow cooker, and cooked on 'low' for four hours. Do check the beans during the cooking time to see if additional water should be added, and for doneness.