I am usually a homemade kinda girl; but tonight I was in a bind. I took a few shortcuts to create a super tasty side dish inspired by my trip to Tuscany. If you want to make this a more serious dish, just use dried beans (follow cooking directions on the bag – or cook in a pressure cooker). This recipe took me less than 30 minutes to put together and was a complete success.
Ingredients
15 oz can c Cannellini beans
1 cup chicken stock
Salt
1 celery rib chopped
1 carrot, peeled and cut in half
1/2 onion (with a clove stuck in the middle)
2 juniper berries
Olive oil
1 tbsp garlic, chopped
1 tsp each minced fresh rosemary and sage (I have a “garden” on my windowsill)
1/8 c shredded Parmesan
freshly ground black pepper
In a frying pan, heat the olive and garlic on medium. Add the beans, herbs and liquid. Bring to a boil and while stirring sprinkle with cheese. Reduce until the sauce is thick. Serve.
Put the beans in a saucier with the stock. Sprinkle with salt. Add the celery, carrot, onion, and juniper. Bring to a boil. Lower the heat to its lowest possible level. Cook for 10 to 15 minutes. Remove the veggies (I fed all except the onion & berries to the dog).
You can also put the beans into your food processor to make a great bread spread…just another fun idea for you to try.