Tuesday, August 03, 2010
Amazing Bean Recipe
I've been so enjoying cooking this summer--actually having the time to browse cookbooks and try some new recipes. I was intrigued by a dish I found in Heidi Swanson's Super Natural Cooking for Giant Crusty and Creamy White Beans. I didn't have the exact ingredients she called for, but I did use her idea. Below is my version. Thanks Heidi for the great idea--the beans come out crispy on the outside, but creamy on the inside. My family LOVED these and it was so easy to do.
Crispy White Beans
1 (15-ounce)can large white cannellini beans
1 to 2 tablespoons olive oil plus more for drizzling
2 cups baby spinach
Empty the can of beans into a colander. Rinse well to remove all the bean juice. Let sit to drain. Meanwhile, pour olive oil into a large skillet—just enough to cover the bottom. Place over medium-high heat. Let oil heat for a minute or two until hot. Pour the beans into the skillet—be careful not to get splattered. Spread them out so that beans are in a single layer. Let the beans cook without stirring them for 4 to 5 minutes, until the bottoms are browned. Use a spatula to flip the beans. Let cook about 3 more minutes, or until browned on that side. Sprinkle the spinach over the beans. Drizzle the spinach with a little olive oil. Gently fold the beans and spinach together until the spinach is wilted. Serve immediately.