3 tablespoons roasted garlic (or less if you don't like that much garlic) Now I get my roasted garlic from the grocery store or you can roast my own. But this is a quick 5 minute dish so I take advantage of the pre roasted garlic when needed. Sometimes I roast mine on the weekend and have some left. So please use whatever you like
1 tablespoon fresh thyme chopped fine
1 large shallot diced fine
1 dash of red pepper just for some heat
Olive oil to saute
The most simple quick side dish to accompany a steak, roast, pork, or just about anything. Cans of cannellini, some herbs and nothing more.
It is hearty and satisfying and 5 minutes to the table.
1In a large pan, heat the oil. Add the garlic and shallot and saute for 2-3 minutes.
2Add the beans, drained but not rinsed. Add the seasoning and saute on medium high until cooked through, about 5 minutes. If too dry, add some broth, white wine or water just to deglaze the pan, Serve.
Steve Sando, bean impresario behind Rancho Gordo, outlines the steps from beans in a bag to glorious pot o’ beans. Dried beans may not be fresh, per se, but the ones you're using shouldn’t be more than two years old. Soak them first, and then use the soaking water to cook them. A quick, hard boil followed by a long, slow simmer will get them cooked up right. (Click here for Steve's bean-cooking recipe.)
Hate Peeling Garlic? Microwave it!
Dread the tediousness of peeling garlic? In this CHOW Tip, Jenny Stewart shares a secret to getting the task done with minimal effort: Microwave your garlic for about 20 seconds before peeling it. This won't completely remove the husk, but it'll make the garlic cloves slide out with surprising ease.