We celebrated Thanksgiving with prime rib, baked potatoes, veggies, salad, and of course...pie. For the first time my prime rib turned out perfectly and it truly was a wonderful Thanksgiving with lots to give thanks for. The only problem was that there WERE NO LEFTOVERS!
No prime rib hash for breakfast, or pie for that matter. After cooking for so long, and hitting a few sales, I hardly felt like making anything complicated so I was very thankful to stumble across Heidi Swanson's recipe for Crusty and Creamy White Beans with Greens.
This is one of those recipes that you put in your back pocket and pull out when you want comforting food that is quick and easy, yet blows your taste buds through the roof. Also, if you're like me and you spent a little too much money holiday shopping, this one is also easy on the wallet. Total score. All around.
In her book Heidi says, "I get more requests for this recipe than any other. The crisp golden crust on the beans encases a rich and creamy center, creating an irresistibly delicious combination. The greens provide a nutritionally packed accent as well as beautiful color." I agree. I found this to be one of the tastiest things I've had in awhile and will definitely be making it again. I think it would be wonderful served over bruschetta, as Heidi suggests in the book. I also think you could spice it up by adding chilies and/or any other spices or seasonings that you favor. This is a very versatile recipe and one that I will be experimenting with in the future. I highly encourage you to give this a try!
Crusty and Creamy White Beans with Greens
Adapted from Super Natural Cooking
by Heidi Swanson
Serves 6 to 8 as a side
1/2 pound medium or large dried white beans, cooked (or 1 can white beans)
3 tablespoons butter
salt and pepper, to taste
1 onion coarsely chopped
4 cloves garlic, chopped
6 or 7 big leaves Swiss chard, leaves cut into wide ribbons and 1 or 2 stems cut into 1/2 " pieces
olive oil, for drizzling
Parmesan cheese, for topping
Drain the beans, then heat the butter over medium high heat in the widest skillet you've got. (I like a cast iron pan for this). Add the beans to the hot pan in a single layer. If you don't have a big enough skillet, just do the saute step in two batches or save the extra beans for another use. Stir to coat the beans with butter, then let them sit long enough to brown on one side, about 3 to 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside and soft and creamy on the inside. Salt and pepper, to taste, then add the onion and garlic and cook for 1 to 2 minutes, until the onion softens. Stir in the chard and cook until just beginning to wilt. Remove from the heat and season to taste with a generous dose of salt and pepper. Drizzle with a bit of quality extra virgin olive oil and sprinkle with freshly grated Parmesan.
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