by Courtney Thomas, Quince Café | photo by Janis Jean Photography –
January: a month for easing into a new year following the hustle of the holiday season. It’s a time for seeking out moments of comfort, making meals that nourish our bodies and finding clever ways to stretch our dollars. While perhaps for many not the most enticing ingredient, beans remain a healthy, affordable and delicious option for many meals, and the possibilities for creative cooking are endless!
Braised Beans with Rosemary and Sage
1 yellow onion, thinly sliced
3 garlic cloves, thinly sliced
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
2 cups white beans (navy, cannelini, great northern, pre-cooked or canned), rinsed & drained
1/2 tsp salt
freshly ground pepper
3/4 cups white wine
vegetable broth
flaky sea salt
lemon zest
Cook onion on medium low in a skillet for 10 minutes, until golden. Add garlic, rosemary and sage. Cook low and slow to bring out the flavours. Add beans, salt and freshly ground pepper to taste. Gently crush some of the beans with the back of a spoon. Turn up the heat and add white wine; boil until reduced by half. Add enough vegetable broth to cover the beans and bring up to a boil, then reduce to simmer for 25 minutes. Taste for seasoning and adjust. Toast a nice piece of bread and rub well with garlic. Top with bean mixture and season with flaky sea salt, pepper and lemon zest.
White Bean and Squash Soup with Herbs and Parmesan
2 medium yellow onions, thinly sliced
olive oil
2 cloves garlic, sliced
2 cups cubed butternut squash
2 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tsp salt
freshly ground pepper
1 cup white beans (navy, cannelini, great northern, pre-cooked or canned), rinsed & drained
3 1/2 cups vegetable broth
parmesan rind
In a heavy pot on medium heat, cook onions in a generous splash of olive oil. Cook 10 minutes, stirring occasionally, then add garlic and cook a few more minutes until nice and golden. Add in butternut squash, rosemary, thyme, salt and freshly ground pepper. Cook for a minute, then stir in white beans and vegetable broth. If you have a parmesan rind in your freezer (always save them!), drop it into the soup and bring to a simmer. I highly recommend you don’t skip this step. Simmer on medium until the squash is cooked. Taste and adjust seasoning. Remove parmesan before serving.
White Bean, Leek and Swiss Chard Gratin
2 cups sliced leeks
1 cup diced carrots
1 cup diced celery
1 cup white beans (navy, cannelini, great northern, pre-cooked or canned), rinsed & drained
2 cloves garlic, sliced
2 tsp chopped fresh rosemary
2 cups finely shredded Swiss chard or kale
1 tsp salt
freshly ground pepper
splash of white wine (about 3 tbsp)
1/2 cup vegetable broth
Breadcrumb mixture:
1 cup breadcrumbs
1/2 tsp fresh rosemary
1/2 tsp fresh thyme
2 tbsp freshly grated parmesan
1 tbsp olive oil
Cook leeks, carrot, celery and garlic on medium heat for 10 minutes. Add chopped rosemary, beans, Swiss chard (or kale), salt and freshly ground pepper. Add white wine and vegetable broth. Reduce until just a bit of liquid left. Put into a small gratin dish. Make your breadcrumb mixture and cover your bean mixture with it. Bake at 350° until breadcrumbs are golden.
