Cannellini Beans with Rosemary, Thyme, and Lavender

Man, it's hard for me to come here to post lately.  I can't even claim insane busy-ness...or a family tragedy...or anything remotely close to anything earth-rocking.  So where have I been?  Well, I find when I'm online, I immediately go to Pinterest.  I pull up to my boards, take a seat, get comfy, and I don't seem to move for ages.  Seriously, I'm addicted.  So if you're missing me here (ha!), then do head over there and say hi!

But I've finally broken free for a bit to stop by and share this gorgeous recipe with you: Cannellini Beans with Rosemary, Thyme, and Lavender.  Cannellini beans are one of my favorites: they're creamy, rich, and ridiculously versatile.  I love that you can mash them up with roasted garlic and olive oil and - bingo! - you have a satisfying crostini topping.  White beans with bacon?  Sublime.  White beans with thyme?  Perfect pairing.  A little sprinkling of crushed red pepper?  Even better.  In a soup?  Of course.  Pureed?  Yep.  I've even been known to eat them with breakfast.  I'm beginning to sound like Bubba in Forrest Gump, aren't I? 

And the best thing?  For me?  Is that they come in a can!  I know purists and cooks more advanced (or snobby) than I am will sniff at how easy it is to soak dried beans overnight, etc, and blah, blah.  But, you know, some things are just quicker from a can.  Easy as that.  If I can take this shortcut, then I'm taking it.  There are many, many other places where I don't cut corners when I'm cooking; opening a can of cannellini beans is practically a gift to myself.

I thought I'd tried damn-near every preparation - it seemed that way - so I was particularly excited when I read this one in one of my new favorite cookbooks, The Improvisational Cook by Sally Schneider.  I have to confess that I've never used lavender in a recipe before so I was completely intrigued.  Sally Schneider has a note before the recipe that has some serving suggestions: "[these beans] make a fine little meal on their own, with some shavings of Parmigiano, aged goat cheese, or ricotta salata [...] They are also a classic accompaniment to grilled or roasted lamb."  I'm not a big lamb fan so we just served the beans on their own, but feel free to give the pairing a try yourself!

And - bonus! - this is a one-pan recipe!

CANNELLINI BEANS WITH ROSEMARY, THYME, AND LAVENDER
Inspired by Sally Schneider's The Improvisational Cook


Serves 4-6


2 tablespoons extra virgin olive oil, plus extra for drizzling
1/2 cup shallots, thinly sliced
1 1/4 teaspoons fresh rosemary, minced
1 1/4 teaspoons fresh thyme, minced
Pinch of dried lavender
4 cups cannellini beans, rinsed and drained (about 2 cans)
1 teaspoon fresh lemon juice


1. Combine olive oil and shallots in a large (12-inch) heavy skillet.  Cook, covered, over moderate heat until the shallots are soft and golden, about 5 minutes.  


2. Stir in rosemary, thyme, and a pinch of dried lavender (note: careful on that pinch - lavender is very potent!).  Saute, stirring, for 1 minute.


3. Add beans and 1/3 cup water to the pan.  Bring to a simmer, reduce the heat to low and cook, stirring frequently, until the liquid has almost evaporated, about 5 minutes.  Add lemon juice.  Adjust the seasoning, adding salt and pepper as needed.  Spoon the beans into 4 bowls.  Drizzle extra virgin olive oil over each serving.  If desired, serve with grilled baguette slices.


LAVENDER NOTE: Dried lavender wasn't easy to find. I ultimately found it at the Union Square Greenmarket.  You can order it online at Lavender By The Bay (the same sellers at Union Square).


WINE NOTE: I paired this with the Cupcake Pinot Noir, which you can get at Trader Joe's.  The beans brought out all the berry in the Pinot Noir - very nice.


NOTE ON KID-FRIENDLINESS: I know, I know.  I haven't made many kid-friendly meals lately.  This was served on an "Adult Dinner"night after Bug had gone to bed.  She won't touch cannellini beans.  


Eat, drink, and look for new ways to dress up old favorites.

Bacon and Hazelnut Leeks

Why does this happen every year?  By the time the New Year comes, I'm so excited for things to wind down a bit.  I envision a January that's cozy, quiet, and slow-paced.  But that NEVER happens.  I don't exaggerate: NEVER.  This year has been no different.

But it's been okay.  As I mentioned before, I've had some exciting changes happen.  In mid-December I was hired as a visiting assistant professor at Pratt Institute; I'll be teaching master's level library science students children's and YA literature.  I'm ridonkulously excited.  I'm also doing some consulting work for Scholastic Book Clubs.  Lastly, I just planned a spontaneous trip to California in February: I've been feeling a little homesick for the West Coast and need to head back to the Golden State for a spell.

Part of the reason I think I've been avoiding blogging lately is because I've just been in the moment and going about my day-to-day life.  Frankly, it hasn't occurred to me in weeks to even take a picture of what I'm cooking.  I'm just making it, serving it up, and enjoying time with my family.  But I am coming out of it now, helped along by the fancy new flash I got that will help me take better photos in my dark, dark apartment (Note: the photos below are pre-fancy flash).

And like everyone, I'm paring down post-holiday, trying to make simpler foods that are (slightly) healthier for me...and if they're not healthier, then they're just simpler.  Today's recipe is just that: Bacon and Hazelnut Leeks.  With a cup of heavy cream, it certainly isn't all that healthy.  But it's simple to make, rich in flavor, and even a little bit sexy.

It's probably un-French but I make this 4-serving dish for just me and Adam.  But this is all we eat - I don't make another course.  Served up with some bread to sop up the sauce, it's all we need.

BACON AND HAZELNUT LEEKS
From Laura Calder (French Food at Home)
Serves 4 (or 2, in our house...)


4 medium leeks
4 tablespoons coarsely chopped hazelnuts
4-6 strips bacon, cut into pieces
1 tablespoon white wine vinegar
1 cup heavy cream
Kosher salt
Freshly ground pepper


Bring a large pot of salted water to a boil.  Trim all but an inch of green from the leeks.  Wash them thoroughly (get in between the layers - they are usually sandy/dirty), tie them in a bunch with string, and plunge them into the boiling water.  Cook until tender when pierced with a fork, about 20 minutes (this cooks them pretty soft - cut down the time if you like firmer vegetables).  Drain and quickly rinse in cold water to stop the cooking.  Drain, remove the string, pat dry, and keep warm.


Meanwhile, toast the hazelnuts in a dry frying pan; set aside.  In the same pan, fry the bacon until crisp; remove with a slotted spoon and set aside.  Deglaze the pan with the vinegar, scraping up any good stick-to-the-pan bits.  Pour in the cream and boil for a minute or so to reduce to sauce consistency.  Season with salt and pepper to taste.  Stir in the bacon and nuts.


Place 1-2 leeks on each serving plate, spoon around the sauce, and serve hot.


NOTE ON KID-FRIENDLINESS: Forget about it.  This is something I dish up after Bug's gone to bed and had a dinner of her own.


WINE NOTE: Hands down, Chardonnay is what you need to be drinking with this.

Eat, drink, and simplify.


P.S. I really do love Laura Calder.  Check out her recipe for Pear Pork here.