I cooked the dried cannellini beans yesterday. And I even cleaned and sliced the chard yesterday that way making this tonight would take less time. I had a hot dog in the freezer which I cut that up, Chris was happy with that addition. I even had a left over Accordion Potato from last night so that went into the mix too.
The result was a delicious meal. The beans were crispy on the outside and creamy on the inside. The chard gave the dish a nice earthy flavor. We of course added crushed red pepper and lots of Parmesan cheese.
Crusty and Creamy White Beans with Greens
Ingredients -
1/2 lb. medium or large dried white beans, cooked
3 Tbsp. clarified butter or olive oil
Fine-grained sea salt
1 onion, coarsely chopped
4 garlic cloves, chopped
6 to 7 big leaves of chard, preferably rainbow chard, leaves cut into wide ribbons and 1 or 2 stems cut into 1/2-inch pieces
Extra-virgin olive oil, for drizzling
Freshly grated Parmesan cheese, for topping
Method -
Drain the beans, then heat the butter or oil over medium-high heat in the widest skillet you’ve got. Add the beans to the hot pan in a single layer. (If you don’t have a big-enough skillet, just do the saute step in two batches, or save the extra beans for another use.) Stir to coat the beans with the butter or oil, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside and soft and creamy on the inside.
Add salt to taste, then add the onion and garlic and cook for 1 or 2 minutes, until the onion softens. Stir in the chard and cook until just beginning to wilt. Remove from the heat and season to taste with a generous dose of salt and pepper. Drizzle with a bit of top-quality extra-virgin olive oil, and sprinkle with freshly grated Parmesan.
And for an inside look at how this blog is created -
The critical eyes of Lucy.
1 comment:
Lucy is adorable and I am drooling over this dish!
Post a Comment