If I could live forever in only one season, it would definitely be fall. I’m perpetually cold in the winter and—and as a British Columbian—I’ve never adjusted to the humidity of Ontario’s warmer weather. That said, there are a few things winter has going for it. Namely, affordable pomegranates! Every year, I do a subtle little dance in the grocery aisle when I notice their price has finally dropped to $2.99 each, or even 2 for $5 (if you’re *really* lucky).
I toss arils into everything from oatmeal to chocolate tarts. And ever since this Ottolenghi baked rice recipe introduced me pomegranate molasses, it’s been a staple in my kitchen ever since. This recipe uses both forms of the luscious fruit, so if you’re as big of a fan as I am, prepare to finish the whole bowl in a single day.
Ingredients
- 3 tbsp olive oil
- 1 tbsp pomegranate molasses
- 1 tbsp orange juice
- 1 tsp white wine vinegar
- 1/4 tsp salt
- 1 small bunch curley parsley, finely chopped
- 1 540ml can cannellini beans
- 1/2 cup pomegranate arils
- 2 tbsp fresh mint, preferably sliced in a chiffonade
- Additional salt and pepper to taste
Process
In a small bowl, combine olive oil, pomegranate molasses, orange juice, vinegar, and salt. Whisk vigorously until emulsified.
Rinse beans under cold water and set over a bowl for a few minutes until most of the water has drained out. Place beans in a large bowl and season liberally with salt and pepper. Taste as you go. Add in the parsley and pomegranate and toss to combine.
Pour in as much dressing is desired, scatter the mint into the bowl and fold to combine. Garnish with additional mint to serve if desired.
with abundance 