I am finding some surprising answers to the questions on my mind these days.
Such as, what trends in diet and weight loss are really popular right now?
By communicating with ones’ body via hostile quote on Pinterest!
And..why am I receiving a phone call at 10:30 on a Saturday night from a man asking to make an appointment for help with his prostate?
Because some male sexual health clinic in Colorado has posted my cell phone number in their ‘Contact Us’’ section. I’d like to give them a call and demand that they fix it, but I would just be yelling at myself.
And how is this dish so creamy and decadent when all that’s in it are a few boring ingredients?
Because of bean sweat.
I’m know, I’m sorry. The phrase ‘bean sweat’ is so weird, me and that angry lady who is banishing her fat using social media and the caps lock key could both work on expressing ourselves more gracefully.
My mind is just so blown by today’s dish that I can’t think straight! A couple of months ago, I was searching for escarole recipes. I saw this one on allrecipes and read about how everyone is loving it, drooling over it, filling up swimming pools with it and tossing their children in; and I thought, What could the fuss be about? It’s some canned beans! Some boring greens! Big whoop!
I am telling you right now – THIS MEAL IS NO BULLSHIT. The next time you have nothing in the fridge to cook for dinner, stop on your way home for a can of beans, and onion, and a head of greens (I like escarole best, but spinach or chard work equally well). Give yourself a half hour and miraculously, you’ve got a hearty, oddly-creamy-with-no-cream dish that would satisfy even the most passionate meat lover you know.
Now all you have to do is stop thinking of the words ‘bean sweat’. I sure can’t. Maybe I can tell bean sweat to leave my head using a furious note in a pretty color. I’ll use Pinterest to send it.
Escarole and Beans from Heaven
Adapted from Allrecipes
3 tablespoons olive oil, divided
1 large head escarole, chopped with white ribs removed
1 large white onion, diced
1/4 teaspoon crushed red pepper flakes (more or less, depending upon your taste)
4 cloves garlic, minced
1 16 oz. can cannellini or Great Northern beans, undrained
salt and pepper to taste
Grated Pecorino cheese or Vegan Parmesan Cheese, for garnish
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10-15 minutes
- Heat 2 tablespoons olive oil over medium heat. Toss in escarole, turning to coat with oil. Sprinkle with salt, pepper, and crushed red pepper flakes. Stir occassionally and cook about 5 minutes, or until tender.
- In a separate pan, heat remaining tablespoon of olive oil over medium heat. Stir in garlic and onions and sautee until soft and just starting to brown. Pour in beans with juices, turn heat to low, and simmer for about 10 minutes or until the mixture looks very creamy. If it starts to look a bit dry, add a bit of water (1/4 cup or so at a time) and stir – it will thicken back up.
- Stir in your cooked escarole and allow to simmer for another 5 minutes.
- Serve over grain of your choice – brown rice and polenta are especially good, but I’ve also heard that’s excellent over bread.
- Sprinkle with grated cheese before serving.