Moosewood Mondays: Beans for Breakfast?

Do the words Bean Porridge sound appetizing to you?  No, not so much?  How about Bean Risotto?  Still no?  Try as I might to come up with a better, more appetizing name, I just couldn't.  I can tell you that this dish, which Mollie Katzen refers to as Bean Porridge, is a thick, creamy, garlicky, wonderful bowl of cooked and mashed beans which I topped with a fried egg for breakfast.  It is also wildly delicious.  As in double the recipe wildly delicious.  

Better yet, it's good for you and you probably have all the ingredients in your pantry/refrigerator. Winner, winner, winner.

Bean Porridge

Serves 2 (take my advice and double the recipe)

Prep Time: 45 minutes (5 minutes of work)

1-1/2 to 2 cups cooked white beans (or a 15oz. can)

1/2 cup water (possibly more)

1 medium clove garlic, peeled

1/4 teaspoon dried sage or thyme (I used a sprinkle of Italian seasoning)

Coarse salt

Freshly ground black pepper

Extra virgin olive oil

Balsamic vinegar

Chopped flat-leaf parsley

*1 fried egg for each serving (or any other topping of your choice)

Without rinsing or draining them first, transfer the beans directly from the can or cooking liquid to a small to medium saucepan.  Add 1/2 cup water, bring to a boil, then lower the heat to a simmer and partially cover.  Cook for 30 minutes.

Add the garlic and the sage or thyme, partially cover again, and let it simmer another 10 minutes.  (Check the water level during this time.  It should be fine- slightly soupy-but if for some reason the beans are running dry, add more water, a tablespoon or two at a time.)

Remove the pot from the heat, and use a potato masher to mash the beans until they turn thick and creamy but still retain some texture.  You can be the judge of how far to take this.

Season to taste with coarse salt and a generous amount of freshly ground pepper.  Serve hot or very warm, in bowl, topped with a drizzle of extra virgin olive oil, a small splash of balsamic vinegar, and a sprinkling of minced parsley.  Additionally, top with a fried egg or any other topping.

HOW WOULD YOU TOP YOUR BEAN PORRIDGE?

Notes/Results:  I love beans, so this was a total winner for me.  In fact, I can see it as my new breakfast obsession with all sorts of different toppings.  This bean porridge is ultimately satisfying and oh so creamy and delicious.   I really wish I would have made a double batch and would advise you to do the same should you decide to make this.

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