UPDATE: I’ve noticed that this recipe has been bringing a lot of people to the site lately and wanted to put it out to the community – what’s your favorite recipe you want me to knockoff next? Leave a note in the comments!
By the way if you are here from Pinterest, Welcome! Say hello 🙂
Now, if you have the time to actually braise the beans the way you are supposed to, more power to you, and the flavors would probably meld and intensify on this dish. If you are like me however, and dont think that far in advance, here is a 10 minute alternative that tastes DEEElicious. It was great because it’s been chilly here in town the past couple of days and something rich and filling and warm was just the ticket!
Now, a word of warning, I usually don’t measure ingredients because I adjust as I go so these amounts are approximate. You SHOULD be TASTING as you cook, so you too can adjust. Not salty enough? Add salt. Too dry? Add more chicken stock. You get the idea.
OH and sorry Paleo folks – if you dont eat beans (and most of you dont) this recipe is not for you. For those of you who have read the 4 Hour Chef I’m going to steal a technique from Mr. Ferris and give you the shorthand of the recipe at the end of the long hand for when you are making it again in the future. A cheat-sheet if you will.
What you’ll need (Serves 2 as generous sides in ramekins):
- 1 can white beans – rinsed and drained
- 1 Tbsp butter (or.. even better… ghee!) [note: if vegan or kosher use Olive Oil]
- 1 1cm slice of small red onion, chopped (makes about 1/4 a cup)
- 3 cloves of garlic, crushed and diced
- 1 cup chicken stock (approximately) [note: if vegan or kosher use Vegetable Broth]
- 1/2 teaspoon dried rosemary
- 2 Tbsp GOOD olive oil (and a pinch more for drizzling at the end)
- Sea salt and fresh ground pepper to taste
How it’s done (Long) :
- Drain and rinse your beans in a fine mesh sieve or colander. If you have the same experience I have with my beans, when the house is chilly the sauce in the bean can thickens up so you may have to scoop it out or just warm up the can in some hot water before opening. Rinse the beans thoroughly to get rid of the liquid (some fragments of broken beans may remain depending on the size of your holes, and thats okay). Rinsing the beans removes a lot of the stuff that gives you gas when you eat beans so get rid of it (for everyone’s sake)
- In a small sauce pan heat up the butter on medium till it just stops bubbling (all the water is cooking off) and then add the diced onions. Saute in butter until soft and translucent.
- Add garlic and rosemary and saute about 30 seconds (until fragrant). Then add your beans and chicken stock and olive oil. Stir to combine.
- Allow to simmer and stir frequently to prevent bean burn on the bottom of the pan. This should thicken up quickly, however if it does not because you put in too much liquid, simply allow it to simmer a while longer. If it appears too dry, add more chicken stock. Taste the liquid periodically to adjust the salt and pepper seasoning. Remember to be careful adding the salt initially because you can over-salt easily, especially if you are using regular chicken broth instead of low sodium.
- Once the consistency is thick enough to coat a spoon, and the flavor is how you desire it, it’s done!
- I like to drizzle a little olive oil onto the top after dividing into ramekins because it looks pretty.
Butter+Onions Med Heat Saute/Garlic + Rosemary 30s/Beans + Chicken Stock + Olive Oil simmer/S+P to taste/EVOO drizzle & serve
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