Well, the flu has passed, thankfully. After a long week of feeling icky and doing nothing, it was good to get back to the kitchen with some basics. Kind of like getting your feet wet again after the swimming pools reopen in the spring.
This is my own adaptation of something I read at The Amateur Gourmet a few months ago, when faced with a can of cannelini beans that had been in the pantry for quite some time and I wanted to clear them out. I’d done white bean soups before – which, come to think of it, looks a lot like this recipe plus some chicken broth – but wanted to push my legume boundaries. This is now a staple in my quick-midday-lunch menu, and makes enough to have leftovers that night or the next day.
One thing – I’ve kept this "healthy" and stuck to olive oil, but beans and rice are the sort of dish that SCREAMS to have some pork in there. Start out by cutting 2 or 3 strips of bacon into little bits and cooking them in the skillet until crispy. Remove from the pan, cook as below, and garnish with those bacon bits.
Oh, man, now I’m craving bacon.
In other news, you may have noticed that there are pictures to go with this post. Suffice to say that Christine is the photographer in the family. This is me with my iPhone as I go along. Also, I’ve never edited photos. Why I decided to do this an hour past my bedtime, when Christine isn’t here to answer questions, is beyond me. Consider it part of the learning process.
Bodega Beans (serves 1 to 2)
Adapted from The Amateur Gourmet
- 1 can white beans, such as cannelini or butter beans
- 1 carrot, diced
- 1 rib celery, diced
- 1 onion, diced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup brown rice
Prepare rice according to manufacturer’s instructions.
Heat a large sauté pan over medium-high heat. Add oil and sauté vegetables until softened, 5-10 minutes. Add garlic during last 30 seconds.
Drain beans and rinse. Add beans and rice to sauté pan and heat through. Season with salt and pepper and serve with a small drizzle of olive oil on top.