Covid-19 got you down? Tell me about it! We’ve been trying to stay positive and active as we spend a ridiculous amount of time together in self-isolation. This much time together as a family can certainly make tempers flare (particularly when you add homeschooling to the mix).
Like everyone else, we’re taking it day by day, trying to set routines and find a new normal for the foreseeable future. One of the first things I did at our home was to create a two-week meal plan. I then stuck the meal plan to the fridge door for all to see. The two week meal plan allowed me to effectively manage our food inventory therefore limiting unnecessary grocery store visits, to offer variety to my family and to limit the number of daily questions that my family asks me (kids/husband/parents: “what are we having for dinner?”, me: “it’s on the fridge…”)
While in isolation (and spending way too much time on my phone), I came across a recipe for a stewy-bean dish that looked mouthwatering. I was determined to make the dish however with the self-isolation and the desire to #flattenthecurve by limiting our outings, I had to make some adjustments as I didn’t have all the ingredients. Turns out those changes worked out really well. So here is my version of the recipe that works great in these crazy times as many of these items you probably already have in your pantry! White Beans, Tomato and Grilled Baguette. Very satisfying even for my meat-eating family! My 9 year old had three servings so absolutely kid approved.
- 2 tablespoons olive oil, plus more for baguette
- ½ cup white onion, diced
- 4 garlic cloves, minced
- A few sprigs of fresh thyme, leaves removed from stem and chopped fine
- ¼ cup chapped sundries tomatoes in olive oil (including 1 to 2 tablespoons of the oil)
- ½ cup white (dry rose works too) wine
- 1 cup crushed tomatoes
- 2 15oz. cans cannellini beans/white navy beans
- 1 can chicken or vegetable stock concentrate
- 1 baguette, cut lengthwise
- A couple of pinches of dried oregano
- Salt & Pepper
- Heat olive oil in a dutch oven or other heavy bottomed pot. Add the onions, decrease heat to medium/high, season with salt and pepper and let the onions sweat out, about 5 minutes.
- Add the garlic, thyme, sun-dried tomatoes and a couple tablespoons of the sun-dried tomato oil to the pot. Cook for 30 seconds till fragrant.
- Add the wine and deglaze the pan by scraping any of the cooked-on bits. Let the wine cook off for a minute or two and add the crushed tomatoes, beans and broth concentrate. Season with salt and pepper to taste. Let the beans cook for 10 to 15 minutes. If the dish is too dry, you can add some water however be careful not to make it too liquid. You want it bread dipping consistency.
- While the beans cook, set your oven to broil with the rack set near the top of the oven. Slice a baguette lengthwise and drizzle with some olive oil. Broil till nicely browned, remove from the oven, season with salt, pepper and dried oregano. Serve the beans in a bowl with a chunk of the grilled bread. Enjoy!
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