Beans and vegetables. Beans and vegetables. On days when I’m too busy to form a single convincing thought about what’s for dinner, I can still hold on to a simple phrase: beans and – you guessed it – vegetables.
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Jennifer Causey / Food Styling photo by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland
In its simplest form, it guarantees a reliable livelihood. I usually have a jar of homemade beans in the fridge (otherwise there is always a can of beans in the pantry). As for vegetables, they can be anything: kale, kale, chard, cabbage, endive … even old spinach. And if I cover my beans and vegetables, I can rest easy, because dinner is just a few steps away. See how this song works:
Saute its aromatics and greens
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Of course, you have to start with an onion. Cut into slices and sauté in olive oil until wilted, then add garlic and risk your friends’ disapproval by adding a few slices of sun-dried tomatoes – they provide a concentrated dose of umami. Add the sliced vegetables and cook only until wilted.
Add the stock, tomato paste and seasoning
Now is the magic moment when the stew turns into a stew. Add vegetable stock (Better Than Bouillon or something similar works A-OK), smoked paprika, tomato paste and flakes of salt and red pepper. Cook to let everything familiar and soften the vegetables – your kitchen probably smells really good now.
Cook the beans and dress to impress
Since you have created this delicious broth, it is the perfect time to add your cooked beans to it and let it simmer for a while to absorb all the flavor. Put the beans and vegetables in shallow bowls and cover with shaved parma cheese, a drizzle of olive oil, a fried egg or all three – and don’t forget the crispy bread aside. Try this dish once and you will also not forget the beans and vegetables.
Get the recipe: smoked beans and vegetables in tomato broth