James has never really been what I'd call a "meat and potatoes" kind of guy. Lately he's been in the mood for vegetable dinners and lighter salads. Tonight I paired up some white beans I had cooked a while ago and stored in the freezer with fresh steamed broccoli. I sautéed sliced shallots, garlic, crushed red chiles, and a sprig of fresh rosemary in olive oil and added in the drained beans and a portion of the bean cooking liquid. I let the beans simmer over medium heat until the liquid cooked down and the simple ingredients combined to a thick sauce, almost a chunky purée. I seasoned the beans with salt and pepper and topped them with the broccoli, a drizzle of olive oil and a few shreds of parmesan cheese. Super rustic, super easy, super dinner.
Tuesday, June 7, 2011
Another Vegetarian Treat
James has never really been what I'd call a "meat and potatoes" kind of guy. Lately he's been in the mood for vegetable dinners and lighter salads. Tonight I paired up some white beans I had cooked a while ago and stored in the freezer with fresh steamed broccoli. I sautéed sliced shallots, garlic, crushed red chiles, and a sprig of fresh rosemary in olive oil and added in the drained beans and a portion of the bean cooking liquid. I let the beans simmer over medium heat until the liquid cooked down and the simple ingredients combined to a thick sauce, almost a chunky purée. I seasoned the beans with salt and pepper and topped them with the broccoli, a drizzle of olive oil and a few shreds of parmesan cheese. Super rustic, super easy, super dinner.
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