WRITTEN ON April 28th, 2009 BY Meredith AND STORED IN Beans

I won’t continue with that little sing-song. We all know where it’s going. Last night I dragged myself through the apartment door at 8:15 p.m., wondering what on Earth I’d have for dinner. I usually don’t work that late, but we’re busy this week with several large parties, so it was a long day of prep. I wanted something fast, easy and cheap (insert inappropriate joke here). Luckily, I had some canned white beans, some grape tomatoes, fresh herbs, plus onion and garlic. Twenty minutes later, I was scarfing down white beans on toast with dijon mustard and a glass of Vermentino (I was in the mood for white). I like this pairing because Vermentino has a nice acidity and enough body to hold its own against the beans, plus it’s aromatic and lower in alcohol content (read: perfect for a Monday night). Also, I generally like to pair food and wine based on region. These beans definitely have a Mediterranean flavor profile, and Vermentino is a wine that’s produced throughout that area. I was pooped and looking for something light, so I just had the beans and sourdough. That said, if you wanted to make a bigger meal out of it, try pairing with grilled shrimp or pan seared chicken sausage and a simple green salad. This is dinner in a flash. How could you deny your heart something this good?

The more you eat, the more you...

The more you eat, the more you...

Mediterranean White Beans
1 can organic, lower sodium cannellini beans
¼ onion, chopped fine
1 garlic clove, minced
1 spring thyme
2 tbsp olive oil
½ pint grape tomatoes, halved
salt and pepper to taste
Preheat oven to 375. In a colander, rinse beans to remove excess sodium. Shake dry. Heat olive oil in medium saucepan, add onion and cook till translucent, about 2 minutes. Add garlic, cook about 30 seconds, until fragrant. Add beans and thyme, season to taste with salt and pepper. Cook about 2 minutes until warmed through. In a shallow baking dish, combine white bean mixture and halved grape tomatoes. Cover with foil, bake in oven for 15 minutes until bubbly. Serve with sourdough toast (I like to slather my bread with Dijon mustard and then beans, but the beans and bread alone would still be delish!)

Bookmark and Share

Leave a Reply