Roasted Potato & Bean Marbella Recipe

Introduction

Roasted Potato & Bean Marbella is a comforting and flavorful dish that combines tender beans with crispy roasted potatoes and a rich, tangy sauce. This recipe showcases fresh California ingredients and is perfect as a hearty side or a satisfying vegetarian main.

Ingredients

• 1 lb California-grown dried beans (thin-skinned, creamy like cannellini or Marcella variety)
• ½ cup plus 2 tablespoons extra-virgin olive oil (plus more for finishing)
• 3 fresh or dried bay leaves
• 1 teaspoon dried oregano
• Kosher salt and freshly ground pepper
• 4 garlic cloves (chopped)
• 1 cup dry California red wine
• ½ cup halved California Ripe Green olives
• ½ cup roughly chopped California prunes
• 1 lb fingerling Yukon Gold potatoes (halved lengthwise)
• 2 tablespoons extra-virgin olive oil
• 1 large shallot (minced)
• 1 teaspoon red wine vinegar
• 2 tablespoons chopped capers
• Torn fresh parsley leaves and tender stems

Instructions

1. Step 1: Rinse the beans and place them in a large heavy pot. Cover with about 12 cups of cool water. Add ¼ cup olive oil, bay leaves, oregano, and 1 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until beans are very tender (1½ to 2 hours). Add more water as needed to keep beans submerged.
2. Step 2: Preheat the oven to 375 °F. Toss the halved potatoes with 2 tablespoons olive oil, salt, and pepper on a large sheet pan. Roast for about 30 minutes, stirring once halfway through, until golden-brown and tender. Set aside.
3. Step 3: Heat 2 tablespoons olive oil in a large deep skillet over medium heat. Add chopped garlic and sauté until fragrant and beginning to brown. Pour in the red wine and simmer until reduced by half, about 5 to 10 minutes.
4. Step 4: Using a slotted spoon, transfer about 7 cups of cooked beans to the skillet with the reduced wine. Add about 2 cups of the beans’ cooking liquid, enough to mostly cover the beans. Stir in olives, prunes, and another ¼ cup olive oil. Simmer, stirring occasionally, until flavors meld and sauce thickens slightly, 10 to 15 minutes. Season with salt and pepper to taste.
5. Step 5: In a medium bowl, combine minced shallot with red wine vinegar. Add roasted potatoes, capers, and parsley; toss gently to coat. Season with salt and pepper. Arrange potatoes on top of beans, drizzle with olive oil, and serve.

Tips & Variations

• Soaking the beans overnight can reduce cooking time and improve digestibility.
• Swap Yukon Gold potatoes for fingerlings or small red potatoes if preferred.
• For a spicier twist, add a pinch of crushed red pepper flakes when sautéing the garlic.
• Use fresh prunes if available, soaking them in warm water first to soften.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. This dish can also be served at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, though dried beans yield better texture and flavor. If using canned beans, drain and rinse them well, then simmer with the sauce for about 10 minutes to allow flavors to meld.

Can this dish be made vegan?

Absolutely. This recipe is naturally vegan when you ensure the wine used is vegan-friendly. All ingredients are plant-based and suitable for vegan diets.

Roasted Potato & Bean Marbella Recipe

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★★★★★

4.7 from 123 reviews

This wholesome and flavorful Roasted Potato & Bean Marbella recipe combines tender California-grown cannellini beans simmered in a rich red wine and olive sauce with golden roasted fingerling Yukon Gold potatoes, kalamata olives, capers, and sweet California prunes. Finished with fresh parsley and shallots for brightness, it’s a satisfying vegetarian dish perfect as a main or side.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: California Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans

• 1 lb California-grown dried cannellini or Marcella beans (thin-skinned, creamy variety)
• ½ cup plus 2 tablespoons extra-virgin olive oil (plus more for finishing)
• 3 fresh or dried bay leaves
• 1 tsp dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 4 garlic cloves, chopped
• 1 cup dry California red wine
• ½ cup halved California ripe green olives
• ½ cup roughly chopped California prunes

Potatoes

• 1 lb fingerling Yukon Gold potatoes, halved lengthwise
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 large shallot, minced
• 1 tsp red wine vinegar
• 2 tablespoons chopped capers
• Torn fresh parsley leaves and tender stems, for garnish

Instructions

1. Cook the beans: Rinse the dried beans thoroughly and transfer to a large, heavy pot. Cover with about 12 cups cool water to generously immerse the beans. Add ¼ cup olive oil, bay leaves, dried oregano, and 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer gently, stirring occasionally, until beans are very tender, about 1½ to 2 hours. Add additional water as needed to keep beans submerged.
2. Roast the potatoes: Preheat the oven to 375 °F. On a large sheet pan, toss halved fingerling Yukon Gold potatoes with 2 tablespoons olive oil, and season generously with salt and pepper. Spread them evenly and roast for about 30 minutes, stirring once halfway through, until golden-brown and tender. Remove from oven and set aside.
3. Prepare the wine sauce: Heat 2 tablespoons olive oil in a large deep skillet over medium heat. Add the chopped garlic and sauté until soft and fragrant, taking care not to burn. When garlic edges begin to color, add the red wine. Simmer until the wine reduces by half, about 5 to 10 minutes.
4. Finish cooking the beans in sauce: Using a slotted spoon, transfer about 7 cups of the cooked beans to the reduced wine skillet. Add approximately 2 cups of bean cooking liquid just enough to mostly cover the beans. Stir in the halved green olives, chopped prunes, and an additional ¼ cup olive oil. Simmer over medium heat, stirring occasionally, until flavors meld and the sauce thickens slightly, about 10 to 15 minutes. Season with salt and freshly ground black pepper to taste.
5. Toss potatoes and serve: In a medium bowl, combine minced shallot and red wine vinegar. Add the roasted potatoes, chopped capers, and torn parsley leaves. Toss gently to coat and season well with salt and pepper. Arrange the potatoes on top of the beans, drizzle with extra olive oil if desired, and serve warm.

Notes

• Thin-skinned beans like cannellini or Marcella work best for a creamy texture.
• Simmering beans gently and stirring occasionally helps prevent them from breaking apart.
• If beans cook too fast or dry out, add more hot water to keep immersed.
• Fingerling Yukon Gold potatoes roast beautifully to a tender, golden finish.
• Adjust salt and vinegar according to your taste for a balanced flavor.
• This dish is great served warm or at room temperature, making it ideal for entertaining.

Keywords: Roasted potatoes, cannellini beans, bean Marbella, Mediterranean vegetarian, fingerling potatoes, California olives, red wine sauce