Prep 5 mins
Cook 8 mins
Although the name of this recipe says it's for Tuesdays, I generally make this recipe on Fridays, when Catholic practise says flesh meat is verboten. It's got a wonderful flavour, and works well with a Mexican dish any day of the week. The recipe calls for Great Northern or Navy beans, but I prefer Goya Small White Beans. Different beans for different folks, I suppose. (I got this recipe from Anne Byrn's "Dinner Doctor" book. I don't think she's Catholic, because the large amount of cassaroles seems to say that she's Lutheran. =D)
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 garlic cloves, sliced
- 1 bay leaf
- 1 (15 -16 ounce) can white beans, drained
- 1 1⁄2 cups canned low sodium chicken broth or 1 1⁄2 cups water
- salt and black pepper
- Heat the olive oil in a 2-quart saucepan over medium heat. Add the onion and garlic, stirring, and cook until soft, three munites.
- Add the bay leaf, beans, and broth. Season the beans with salt and pepper to taste.
- Stir the beans, then cook them, uncovered, until they are heated through and the liquid reduces a bit, 4 to 5 minutes.
- Remove and discard the bay leaf and serve.
This has been a favorite of mine for a couple of yrs now. I got it from the same book! I put a scoop of cooked spinach in the middle of the bowl. Add a slice of cornbread on the side and you've got a great meal!
Much better than I thought they would be and simple and cheap, even very healthy. I think they will be good leftover and I will certainly make them again. A little soupy for us and I took them out of the liquid with a strainer spoon, they didn't reduce at all, even despite cooking much longer. It didn't matter, as long as you drain off some of the liquid. Would be good with herbes de provence or some rosemary in them.
I really loved this one! Very simple, yet very flavorful. I will certainly make this one again!!!