Cooking in Sewville

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SImple Goodness

I am a fan of white beans, no doubt about it.  I love bean soups and bean salads, and bean pates.  Beans are healthy and a great source of complete protein.  I’m always looking for new ways to prepare beans and landed on this interesting recipe that uses caramelized onions.  Being a huge onion fan, I thought it sounded rather good, so I gave it a try.

I like the recipe which I found on treehugger, because it is simple and requires only 4 main ingredients, onions, cheese, beans and spice.   The original recipe called for thyme, but I think Mexican spices, such as cumin, chile powder and possibly some jalapeno might be an interesting addition as well.4 main ingredients

I began by slices five onions in half-moon slices and sauteing them in olive oil for an eternity.  The recipe said it would take 25 minutes, but it took a lot longer than that to achieve the sugary golden flavor or caramelized onions.  Add thyme to the onions in the last stages of cooking.

carmelized onions

Once the onions were prepared, I washed and drained two cans of white beans.  I always wash my canned foods , because I think it washes salt and chemicals away.  Not sure if it really helps, but it makes me feel better.

rinse and drain beans

Divide the onions into thirds and spread the first third in the bottom of a casserole dish.  I sprayed no-stick spray on just to make sure they wouldn’t stick, although it probably wasn’t necessary due to the olive oil in the onions.

spread onions in casserole dishThen spread one can of rinsed beans over the onions,

layer beans over onions

and sprinkle with cheese.  Again, feel free to experiment with different cheeses.  The original recipe called for cheddar, but I think Asiago or parmesan and rosemary spice would be nice for an Italian flavor.  Continue to layer onions and beans ending with cheese on top.   Before placing in the oven, add one half cup white wine or veggie broth if you prefer.

completed casserole before cooking

Bake in the oven for 25 to 30 minutes at 400 degrees or until cheese is bubbling and slightly browned.

baked casseroleI served this dish with fresh green beans lightly sauteed in olive oil and garlic and a nicely chilled glass of chardonnay.

It was flavorful, simple and delicious.

dinner at 8:00

And for those of you who are wondering what this has to do with my blog theme, I sewed the red table runner and napkins you see in the final photo.  She sews and she cooks!   🙂

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About Kerri

I am a fabric-sewing enthusiast. All of my art is created in the medium I know best, beautiful, luscious, fabulous fabric. I have an intuitive understanding of the relationships between color, texture and design combined with my passion for detail and devotion to technical mastery makes fabric the natural medium for my artistic expressions My primary sources of inspiration for my sewing include historic costume, the interplay between fashion trends and classical forms, a penchant for quality and excellence and the beautiful colors I see in nature.

16 responses »

  1. You’re right about white beans…actually beans in general are a very good source of protein. One of my favorite soups is the Italian White Bean and Escarole Soup. With crusty semolina bread and mozzarella cheese it’s a meal in itself.

  2. Kerri,

    Nice to see your blog posts again. I love beans in general. A little tip for achieving carmelisation (ok I made up this word : )) little faster is to add little salt. I soak and cook beans and freeze them in the freezer. Home made bean taste cooked and it is not laced with harmful chemicals/preservatives.

    CS

    • Thanks for the tip, that’s good to know. Also, one of my kids was just talking about cooking dried beans and I told him it was too much trouble. He said the same things you are saying about preservatives, etc.
      Sometimes (just like my kids) I have to hear things twice… and/or from another source to take it seriously. 🙂 I’ll give the freezing method a try.

    • The recipe called for fresh thyme, but I didn’t have any so I used dried, but I think fresh would be nicer. I was also thinking rosemary with an Italian cheese might be a nice combination… there are so many possibilities with this simple dish.

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