Tuscan MySteak with White Beans and Roasted Tomatoes

Lunch & Dinner

Nov 6

Written By MyForest Foods

Tuscan MySteak with white beans, roasted tomatoes and greens

Serves 2 | Prep 10 minutes | Cook 20 minutes | Vegan as written

A can of white beans can be dinner if you give it a little attention. Warm the beans with sliced garlic and enough broth to loosen them, then mash a spoonful into the pan juices. In a few minutes, they become a creamy base for MySteak without needing a separate sauce.

Cherry tomatoes go in a hot oven until their skins blister and their juices start to run. Sear MySteak just before serving, then pile the slices over the beans and add the tomatoes on top. Basil or parsley finishes the plate. Keep bread nearby for whatever is left in the bowl.

Ingredients

  • 1 package (6.5 oz) MySteak, thawed if frozen
  • 1 pint cherry tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 tbsp olive oil, divided
  • 2 garlic cloves, thinly sliced
  • 1/2 tsp dried Italian seasoning
  • 1/4 cup vegetable broth or water
  • 1 tbsp chopped basil or parsley
  • Salt and black pepper
  • Crusty bread, optional (choose vegan bread if needed)

How to make it

  1. Heat the oven to 425°F. Toss the tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 15 to 20 minutes, until blistered and beginning to burst.
  2. In a skillet over medium heat, warm the remaining olive oil. Add garlic and cook for about 30 seconds. Stir in the beans, Italian seasoning, and broth. Simmer 3 to 4 minutes, gently mashing a spoonful of beans to make the pan juices creamy. Season to taste.
  3. Move the beans to a serving dish. In the same skillet over medium heat, cook thawed MySteak, flipping often, until thoroughly heated and browned on both sides, about 5 minutes.
  4. Spoon the beans onto plates and add MySteak and roasted tomatoes. Finish with basil or parsley and a little of the tomato pan juice.

Vegetarian option The recipe is vegetarian as written. Add grated Parmesan at the table if you use dairy; choose a vegetarian rennet cheese if that matters to you.

Make it yours Don’t roast every tomato to collapse. A few that keep their shape give the finished dish a fresh pop.

MyForest Foods