Tuesday, August 12, 2008

Recipe-Less Bodega Beans

  1. Buy a big can of white beans. Pintos are my favorite for this, having texture and flavor that holds up well, but any white beans will work. Make sure to rinse the beans in a colander.
  2. Cut up an onion and sauté that in olive oil. I like to cook it slowly, caramelizing a little, for about 20 minutes .A little salt helps them release their moisture. This is also when you’d add garlic, if you’re using it.
  3. Add the beans, heat it through. At this point I add the veggies, so they don’t get cooked to mush.
  4. Lately I'll also grab a chunk of brown rice from my freezer (Don't you stock cooked rice by the half-cup in your freezer? Why not?), to stretch the veggies a little farther - this makes me feel a little poor, but also clever and frugal, and full. (Without the rice, this makes two servings rather than three.)
  5. Drizzle with olive oil. Mmm.
  6. Sprinkle with salt and pepper. Mmmmmm.
  7. Top with shredded or grated cheese.

Found On: Cheap Healthy Good