Notes: There really should be a library dedicated to beans. We probably use around 1,500 pounds a year at The Kitchen. We serve them with many things: duck confit, grilled fish, sliced prosciutto. And we use many kinds of beans; my favorite are some of the white Italian beans, but there are so many indigenous, North American beans too—we use one called Cherokee, which is a beautiful red color.
This is a quick, easy way of heating beans through while adding a little flavor. Once you have heated the beans through, you could always mash them a little and spread them on toast.
Ingredients: 1/4 cup extra-virgin olive oil
1/2 tablespoon chopped fresh chili, such as Fresno
2 cloves garlic, sliced
1/2 tablespoon fresh thyme leaves
2 cups cooked white beans (this is best done yourself, but if you don’t have time, use canned beans, rinsed and drained)
Salt and pepper
Olive oil, for garnish
Instructions:
1. Heat a large sauté pan to medium-high. Add oil, chili, garlic, and thyme; sauté for 10-15 seconds (be careful because thyme leaves tend to pop and spit oil out a little).Add beans and taste for seasoning; adjust with salt and pepper. Warm beans through, then serve. A little extra olive oil is always nice as a garnish.
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