Beans Marbella With Salty Roasted Potatoes

This plant-based take on chicken marbella by New York Times’s The Veggie newsletter writer Tejal Rao swaps a pot of thin-skinned, creamy beans and their rich cooking liquid for the protein. Add in fried garlic and reduced red wine with plenty of olive oil, prunes, and olives, and a simple roasted potato salad, dressed with vinegar-soaked shallots, capers, and parsley and you’ve got one luxuriously delicious dinner. 

This post was originally published on VegNews.com.