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BUSH'S® Beef, Beans and Broccoli Stack

By: BUSH'S® Beans  
"'This recipe is easy to make and is so yummy!' Sara, UT - Member of the BUSH'S® Beans Moms and Kids Panel."

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Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons thinly sliced garlic
  • 3 tablespoons red wine vinegar
  • 1 pinch sugar
  • 1 cup BUSH'S® Kidney Beans, drained and rinsed
  •  
  • 3 cups blanched broccoli florets
  • 2 zucchini, sliced 1/4-inch thick
  • 4 (1 ounce) slices cooked beef tenderloin
  • 8 (1/2 ounce) slices fresh mozzarella cheese
  • 1 large tomato, thickly sliced
  • 1 bunch chives, cut into 1/4-inch long pieces
  • Salt and ground black pepper, to taste

Directions

  1. For Vinaigrette: Heat olive oil over low heat in a small saute pan. Add garlic, cook over low heat until translucent approximately 5-8 minutes (garlic should have no color).
  2. Remove to a small bowl, stir in red wine vinegar and sugar. Pour 2 tablespoons over the beans and toss. Adjust seasoning with salt and pepper.
  3. For Salad: Toss blanched broccoli florets with 1 tablespoon of vinaigrette, season with salt and pepper. Set aside.
  4. Slice zucchini, beef, mozzarella and tomato. Combine broccoli and beans into a large bowl.
  5. To serve, divide zucchini slices evenly among 4 plates. Sprinkle bean and broccoli mixture evenly over the zucchini. Place 2 slices of mozzarella over the broccoli and bean mixture. Finish by layering the beef tenderloin on the mozzarella and top with 1 slice of tomato.
  6. Season with salt and pepper, sprinkle with chives and drizzle the vinaigrette on each plate.
  7. If desired, cover tightly and let sit in refrigerator for 1 hour.

Footnotes

FOOTNOTE

  • Created for BUSH'S® Beans by Connie Guttersen, R.D. PhD, nutrition instructor at the Culinary Institute of America and author of The Sonoma Diet.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 455 | Total Fat: 31.2g | Cholesterol: 43mg

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