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.
At his sleek Houston bar, chef Justin Yu pairs blistered shishito peppers with bright green, zesty garlic-herb oil, a take on persillade. You’ll want to keep this stuff around—it’s fantastic drizzled on salads or tossed with hot pasta.