Beans

[redbird]

I needed to put together dinner from what we had in the house this evening (cattitude had stopped at the grocery store, but he picked up things that would be useful for scalloped potatoes, which we'll probably have in a day or two; the only thing I'd asked him to get was chocolate chips). Fortunately, in addition to most of Monday night's ham, what we had in the house included onions and a couple of cans of beans.

So, chop an onion fine, saute in olive oil, and pull down the can of Roman beans. (The recipe on the back was similar to what I was thinking anyway: I used it for information on how long to simmer the beans, and accepted the suggestion of oregano.) Cut some of the ham up fine, including some of the blackened edges, all sugary from glazing. The ham and some minced garlic went into the pan with the onions, and I sauteed them a bit longer. Then, I added the beans, oregano, tomato paste, and a bit of water, brought the whole thing to a boil, and simmered it for ten minutes.

Served over white rice, it was tasty, and the saltiness of the ham had been tamed: it was enough but not too much for the beans. A pepper would have been nice, but we didn't have one. But with rice, beans, and onions, I won't go hungry.

Comments

[treadpath.livejournal.com]

Figs seem to go nicely with beans, sauteed onions, and oregano for some reason. It sounds weird, but it's actually quite good. Just throw in some chopped figs when you put in the beans. If you try it, I'd be curious to hear your opinions! I swear I'm not a weirdo! Well... ok. I am. :)