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Thursday, December 2, 2021

Beans and Buttered Chives with Toasted Breadcrumbs

People keep asking me how I came up with recipe ideas…

…There is no direct answer, other than reading a lot of recipes, following my favorite gourmet on Instagram, trying as many new ingredients as possible, and then waiting for a miracle to happen. Of course, sometimes I will see a beautiful Japanese eggplant in a farmer’s market, and inspiration will continue to flow out, but usually, the spark is obviously not so romantic. Eating this meal, if any, is a breeder. This is conceptualized after I threw two cans of butter beans into my shopping cart. The shopping cart happened to fall next to a pile of leeks and a pack of “European” butter. .I like leeks very much, and the idea of ​​cooking them in butter-maybe even a little more than usual-and then add butter beans? It has some poetry, and then I can’t forget this combination.

Beans and Butter Leek

When I started implementing this vision, I knew I needed some acid-vinegar or lemon-and of course some texture. I really like beans, but there is no crunch, and generous help to them can be as dedicated as a bowl of homework. Therefore, the final result, I am happy to say that the leftovers are better.

Beans and Creamy Chives with Garlic Toasted Breadcrumbs
this is all. about. Those ones. bake. Bread crumbs. I didn’t buy bread crumbs at the store as usual, so I lightly baked two slices of Tuscan bread and then spun them in a food processor. (If you have stale bread, you can skip baking.) It makes the final product more rugged and crispy, so if you have time to prepare them that way, just do it. Otherwise, the store bought will work well. As a meal, it is hearty enough, especially when paired with a vegetable salad or a slice of crusty bread.

2 tablespoons olive oil, plus more drizzle
2 cloves garlic, peeled and chopped
Shake one or two red pepper flakes
Coarse salt and freshly ground black pepper
1/2 cup bread crumbs (plain, panko or fresh)
3 tablespoons unsalted butter
1 large leek, washed, trimmed and chopped
3 cups (or 2 15 ounce cans) cooked butter or lima beans, drained and rinsed
1 tablespoon sherry vinegar

Add olive oil, garlic, red pepper flakes, salt and pepper to a large frying pan and cook for about one minute on low heat. Adjust the heat to medium-high, and add bread crumbs in one layer. Let’s sit at the bottom of the frying pan for a minute, then toss and sit again. You want the breadcrumbs to be crispy, but you don’t want the garlic to burn, so once you see them crispy (taste it), remove them from the frying pan and put them in a small bowl.

Add butter to the same frying pan, then turn the heat to medium. After the butter has melted, add the leeks and cook until soft and sweet, stirring frequently for 8 to 10 minutes. Add the beans, stir well, cook until everything is hot, and cook for about 5 minutes. It doesn’t matter if the beans decompose at all, I find that it allows them to absorb more of the flavours of leeks and butter-this is especially appreciated if you use canned beans. Remove from heat, add vinegar and stir. Put it in a bowl, drizzle with a little olive oil and plenty of breadcrumbs.

Polystyrene My love affair with cabbage with The power of “hooks” at dinner.

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