Feed: simpleandsweetlittlethings.blogspot.com
Posted on: Wednesday, January 30, 2013 23:36
Author: deb
Subject: pasta and white beans with garlic-rosemary oil
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If you have a thing for chocolate, the world is your oyster. On this very site, 86 of the just over 800 recipes boast a significant chocolate component and entire sections of bookstores will be happy to fill in any cravings I missed. If you have a thing for bacon, the internet would be overjoyed to find you places to put it, a couple. But if you have a thing for something slightly less of a prom king/queen ingredient, say, tiny white beans, well, it can be tough. It’s not there are no uses for them, it’s just that when you’re very much in love, there are never enough ways to be together. And if you’re me — someone who sometimes ups and makes a mega-pot of white beans just because you feel like it, presuming you’ll find things to do with them later — you sometimes end up scrambling, yanking down nearly every cookbook in your collection but still coming up bereft of uses outside the well-trodden soup-and-salad territory.
So tell me: What are you favorite uses for beans outside the ever-popular realm of chili, tacos, soup and salad? Really, I’m hankering for more inspiration. I ended up finding some — but never enough — in this month’s Bon Appetit, in a stack of pasta recipes you will find it impossible to choose among from Sara Jenkins of Porchetta and Porsena (and green bean salad, sigh) fame. I was so charmed by the short tubes of pasta with chickpeas, I made it almost immediately but maybe it was because I’ve overdone it on chickpeas this month, but I kept thinking it would be nice with something… daintier. And considering that it is an established fact (um, in Italy, where I suspect both my white bean and artichoke obsessions could roam free) that white beans, garlic, rosemary and olive oil are a combination sent from above, I had a hunch they’d be happy here too.
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