|Beans. On. Toast.|
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Beans on Toast
I'm adjusting to a very recent move into a new apartment. I love my new home and the man and cat who live here with me very much, but wow, moving takes a lot out of you. New commute. New kitchen to navigate. No muscle memory in the morning when you're trying to get yourself clean and clothed and caffeinated and out the door on time. It's only Tuesday, and I am POOPED. This little meal was so easy and good and comforting and flavorful for dinner tonight. I tend to overthink dinner (I tend to overthink everything) and this was a snap. No thinking, one pan, lots of flavor, ready in 12 mins max. Something easy for an overthink-y week. Enjoy.
15-ounce can cannellini beans drained and rinsed (keep the can for now, don't toss it)
2 garlic cloves sliced thin
2 tablespoons of olive oil
Rosemary (dried is fine, who can ever use a whole pack of fresh rosemary anyway)
Fresh flat leaf parsley (use it up by throwing it on your eggs or literally anything you eat tomorrow and the next day)
1/2 a lemon
Put two tablespoons of olive oil in a skillet. Heat it up. Throw in the sliced garlic. Let it cook for a bit, but don't let it get brown and cispy. Sweet spot. Toss in the rosemary to taste and stir. Add the full can of white beans and some salt & pepper and stir again. Throw in 1/4 cup-ish of water (put the can the beans came in under the faucet to measure your water so you get some of the bean juice in your "broth") and let all of that come to a simmer. Make some toast. When it's done, rub some garlic on the bread. Squeeze the 1/2 lemon over the skillet and stir. Shut the stove off and let the beans chill out for a minute. Spoon the beans onto the toast. Top with salt, pepper, and the parsley. Don't skip the parsley.
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I hope to write more soon and often. I missed you guys. Happy Tuesday.