Friday, November 19, 2010
Beans and Greens
With dried beans in the house and an onion or two dinner is always just a couple hours away. I cooked up some white beans with sage, onion, bay leaf, and garlic until they were tender (about 1 1/2 hours) and added some chopped greens (mustard, collards, chard) I foraged out of our still struggling along winter garden for the last 4 minutes or so. In a separate pot I sautéed some thinly sliced salami (too hard to eat in a sandwich at this point) some pancetta, carrot and celery until they were starting to soften. I added in the beans, greens, more garlic, about 3 TB of shredded parmesan, some of the cooking liquid and let our soup bubble for another half hour or so and served them with thick slices of crusty bread and parmesan cheese.