It’s been a busy day so far! I just finished my next module for my Nutrition Consultant program which focused on digestion and the digestive organs. I created two handouts focusing on liver health (eat your fiber, fruits and veggies, and be careful of the medications you take!). I ate a quick lunch of leftovers from the recipe I’m about to give you, as well as a Dr. Praegers Kale Veggie Burger. I’d say my morning has been pretty productive. Just don’t pay attention to my poor yellow lab Sammy, who has been literally giving me puppy dog eyes as she sits at the door waiting for a walk. I’ll get to it, I promise.
On to the white beans! I chose this recipe because it had simple ingredients that I love (garlic, beans, shallots, red wine, thyme) and I figured not only could I serve it to my family as a dinner side dish, but I could also have it for lunch. Usually my dinner side dishes consist of roasted veggies, brown rice, stuff like that. I prefer to use my energy on the main dish (i.e.: I’m lazy). But this recipe looked so easy I decided to try it. As much as I want to despise Gwyneth Paltrow, with her smugness and natural makeup-free beauty and her ability to wear the most ridiculous hats and still look cool, I just can’t hate her recipes. Not yet, anyway. The beans were yummy and filling. Full of protein and fiber. And I decided I should use shallots a lot more. I love the way they take the place of onion while being a little more subtle. NOTE: I doubled the recipe to have leftovers.
WHITE BEANS, FRENCH STYLE
- 2 Tablespoons extra virgin olive oil
- 2 garlic cloves, thinly sliced (add more if you love garlic)
- Leaves from 4 sprigs of thyme (I used about 1 tsp dried instead)
- 1 large shallot, peeled and thinly sliced
- A 14 oz. can of cannellini beans, drained and rinsed
- Coarse sea salt
- Freshly ground black pepper
- 2 tsp. red wine vinegar
Slice the garlic and shallots thinly.
Meanwhile, heat the oil in a large pan or skillet over medium heat. Add garlic and let cook for a few minutes or until a light golden brown. Stir occasionally. Add the thyme and shallot, and cook for a minute or two.
Add the beans and cook, stirring once or twice, for about 5 minutes. Add the salt and pepper to taste, along with the vinegar, and cook for another 5 minutes.
If you reheat the beans, expect them to dry out a bit. You can add some chicken stock or water to rehydrate. My husband was a huge fan of these and gave me an actual thumbs up. The kiddo, who will try anything once but has some texture aversions, didn’t finish hers.