Bomba Beans With Sautéed Trout Recipe

Name: Bomba Beans With Sautéed Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: rice bran oil, garlic, fresh sage, fresh rosemary, sea salt, fresh ground black pepper, Katz trio red wine vinegar or best quality red wine vinegar, Bomba tomato paste, vegetable stock, butter, gia…; 2 teaspoons rice bran oil or organic canola oil; 3 garlic cloves- sliced thin; 1 teaspoon fresh sage; 1 teaspoon fresh rosemary; 1/2 cup Katz trio red wine vinegar or best quality red wine vinegar; 1 tablespoon Bomba tomato paste or best quality tomato paste, Bomba tomato paste is a triple x intenisty tomato paste with a touch of umami 5 taste; 1/2 cup vegetable stock; sea salt and fresh ground black pepper to taste; 1 15oz can giant beans- drained; 3 cups mixed greens like, kale, spinach, romaine, swiss chard etc; fresh trout, rice bran oil, sea salt and fresh ground black pepper, italian parsley, lemon olive oil; 2 5oz trout fillets; 2 tablespoons rice bran oil; sea salt and fresh ground black pepper to taste; 2 tablespoons italian parsley minced; 2 tablespoons lemon olive oil

Servings: persons

rice bran oil, garlic, fresh sage, fresh rosemary, sea salt, fresh ground black pepper, Katz trio red wine vinegar or best quality red wine vinegar, Bomba tomato paste, vegetable stock, butter, giant, or corona beans
2 teaspoons rice bran oil or organic canola oil
3 garlic cloves- sliced thin
1 teaspoon fresh sage
1 teaspoon fresh rosemary
1/2 cup Katz trio red wine vinegar or best quality red wine vinegar
1 tablespoon Bomba tomato paste or best quality tomato paste, Bomba tomato paste is a triple x intenisty tomato paste with a touch of umami 5 taste
1/2 cup vegetable stock
sea salt and fresh ground black pepper to taste
1 15oz can giant beans- drained
3 cups mixed greens like, kale, spinach, romaine, swiss chard etc
fresh trout, rice bran oil, sea salt and fresh ground black pepper, italian parsley, lemon olive oil
2 5oz trout fillets
2 tablespoons rice bran oil
sea salt and fresh ground black pepper to taste
2 tablespoons italian parsley minced
2 tablespoons lemon olive oil

1
["heat a medium saute pan on medium high heat for one minute", "add the rice bran oil and heat 30 seconds more", "add the garlic and saute until just starting to brown about 1 minute", "add the fresh herbs continue to cook 30 seconds", "add the Bomba tomato paste and saute 30 seconds more or until the color darkens", "then add the vegetable stock and the drained beans and simmer for 7-8 minutes while the trout cooks.", "right before the trout is done add the greens to the beans and wilt. taste and adjust seasonings.", "*rice bran oil is a very high heat oil made for sauteing. non gmo, burn point of 480, very light, very little taste. save your extra virgin olive oil for finishing!", "heat a saute pan large enough to hold both fillets without touching on medium high heat...", "season the trout lightly with sea salt and fresh ground black pepper", "when the pan is hot add the rice bran oil and heat 30 seconds more,", "add the trout fillets skin side down, and the minced italian parsley, reduce heat to medium and cover with a tight fitting lid. cook for 3-5 minutes", "remove lid and remove from heat.", "to finish the dish
2
spoon the Bomba beans and greens on a plate, serve the cooked trout on top of the greens and drizzle with lemon olive oil"]

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: rice bran oil, garlic, fresh sage, fresh rosemary, sea salt, fresh ground black pepper, Katz trio red wine vinegar or best quality red wine vinegar, Bomba tomato paste, vegetable stock, butter, giant, or corona beans, 2 teaspoons rice bran oil or organic canola oil, 3 garlic cloves- sliced thin, 1 teaspoon fresh sage, and more.

Yes, Bomba Beans With Sautéed Trout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bomba Beans With Sautéed Trout

How did you like this recipe?

Frequently Asked Questions