White Beans and Vegetables (in lots of oil, with lots of garlic)

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My dad makes this awesome white bean dish/appetizer that is best served cold. I've been craving it lately, and called him up to ask for the recipe. I should have know better. We operate similarly, without any real recipes.

"Just add what you want," he starts off.
"I know, I know. But what do you add?" I insist.
"Whatever I want!"

I didn't see that one coming.

After some more back and forth, I get the basic ingredients, as well as some answers regarding timing.

I started off with chopping up a lot of veggies: onions, carrots, loads of garlic (10 cloves or more), potatoes, bell peppers and celery.
You first sweat the onions and garlic, then add the carrots and potatoes. After 10 minutes or so, you can add the remaining ingredients. I used cannellini beans, my dad usually uses the smaller northern white beans. You do this in lots of olive oil, salt and pepper.

You can also add some tomato sauce after adding the beans. I didn't. I've been topping them off with a little bit of roasted salsa, which has tasted better than I expected. You then add a bit of water, and cook them covered for 10-15 minutes.

Toward the end, add a good amount of parsley and dill . My dad suggested I chop up the stems finely, and saute them with the veggies. I didn't have the herbs on-hand, and had to run to the store, so I didn't get a chance to do that.

After this is cooked, about 30-40 minutes total, you let it cool and refrigerate. It tastes better the next day, and can keep for a week. I had some for lunch today. Pretty satisfying, even though my dad's is better. But this was my first attempt. So there.

1 comment:

  1. Revenge, like a white bean appetizer, is a dish best served cold.