Hi friends, I’ve missed you, too! Where have I been? I have an exciting life-project (which may involve me reading 22 books) that I can’t reveal for some time—sorry for the necessary suspense. How have you been?
Here’s the quick catch up on me since August…
Andrew and I celebrated our fourth wedding anniversary at our favorite B&B
I chopped my hair off (my students love the fairy resemblance)
My sweet sister-in-law got engaged (while I snapped, surprise!, 201 photos)
For Andrew’s 27th birthday this month, we threw a wildly successful Mad Men party (where Andrew had this genius idea to have everyone else bring the food)
I honored my Grammy’s memory with her kick-ass thanksgiving stuffing
And, kind of personal, but it’s been nearly 300 days since my last sinus infection so I lovvvvvvve being chronically healthy now (thank you, Symbicort) and in the kitchen every day!
I realize last time I dropped in to chat, we were discussing corn, but the weather demands we move on. I don’t know where you live, but Virginia had a sunny, 60 degree Thanksgiving day quickly turned blistery-cold weekend. Let’s warm-up and snuggle up with a hearty, healthy dish before the neighbors start delivering cookies…
Fresh herbs are vital in this simple stew, trust me. And grab a big, fresh, cheesey loaf of bread to scoop up every last drop. We serve this with Trader Joe’s Alpine Gruyere bread. Click on the highlighted words should you like a demonstration on technique. In this dish, don’t concern yourself with precise vegetable measurements; the more veggies the tastier.
Tuscan White Beans
Adapted from Ina Garten, serves 6… or amazing leftovers
1 pound dried white cannellini beans, cooked (or about 4 15 oz. cans; I have always used canned)
3 tbsp. olive oil
2 cups chopped carrots (4 carrots)
1 red bell pepper, diced
1 tablespoon minced garlic (3 cloves; note jarred minced garlic will be too potent in this dish)
1 to 2 cups chicken or vegetable stock (I love the rich flavor of Pacific Organic)
1 tablespoon minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Pecorino Romano cheese (or aged cheese like parmesan)
Rinse and drain the white beans. Heat the olive oil in a large pan or Dutch oven over medium heat. Add the pepper and carrots, and sauté for 8 to 10 minutes, stirring occasionally, until tender. Add the garlic, and cook for 1 minute more. Add the beans to the vegetables.
Add 1 cup of the stock, rosemary, salt and pepper, and simmer, stirring occasionally, for 12 to 15 minutes, until creamy.
Stir in the Pecorino, season to taste, and serve hot with fresh bread. We’ve never used spoons.