Skillet white bean "caesar" recipe


Smitten Kitchen Keepers  new cookbook by Deb Perelman

I've followed Smitten Kitchen for at least fifteen years and I love this new cookbook.




 I bought it as a Christmas present to myself.

So far I've made:  Pea feta and mint fritters: Peanut butter oat and jam bars; Skillet white bean "caesar'; Winter squash soup; Swiss chard enchiladas.  

Each of these recipes was delicious.  I look forward to trying more recipes!

I love beans in any form.  The  following recipe:

Skillet white bean "caesar", is so tasty.





Serves 1 or 2

Ingredients

Olive oil

1/2 cup panko breadcrumbs

Kosher salt

2 garlic cloves

3 anchovy fillets

1 TBL drained capers

Red-pepper flakes

Grated zest and nice of 1/2 lemon

One 15.5 ounce can white beans, (cannelloni, navy, etc.), drained and rinsed. I cooked up a pound of dried Great northern beans in the instant, for 35 minutes.  30 minutes would have sufficed - the beans were a tad mushy.)

1/4 tsp smooth Dijon mustard

1 TBL grated parmesan

1 TBL fresh parsley (optional)


In a medium sillet, warm 1 - 2 TBL olive oil over medium heat; add the breadcrumbs.  Season with salt and and cook, stirring until crisp and evenly golden brown, about 5 minutes.  Scrape into a bowl and set aside.

On a cutting board, mince together garlic, anchovies, and capers.  Heat another 2 tsp olive oil over medium-high heat.  Add garlic-caper mixture, petter flakes, and zest.  Cook until the garlic is lightly golden at the edges.  Add the beans and cook until warmed through, 2 - 3 minutes.  Stir in Dijon mustard, and cook with beans for 30 seconds.  The beans will look a little creamy.  Add 1 TBL water if they don't.  Season with salt to taste.  Turn the heat off and finish with a squeeze of lemon juice.  Transfer to a plate.  Top with panko crumb, Parmesan and parsley.  Eat right away.


Recipe can be doubled.





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