One of my favorite time wasters when I have nothing to do is to peruse my cookbooks for meal ideas. I have not had a lot of free time, so it has been ages. When the corona stay-at-home order came out, I decided to make a list of everything in my house and meal plan from that. My newest cookbook is Alison Roman's "Nothing Fancy." She was here in New Orleans a few months ago to have a talk and sign cookbooks. I loved her before, but seeing her in person really sold it.
I had white beans, tomato paste, and onions on hand and spied this recipe for Tomato-y White Beans with Preserved Lemon and Breadcrumbs. I had everything for it but preserved lemons. I have made those before and they take weeks. Luckily, Martha Stewart came to the rescue, she had a recipe for quick preserved lemons! They were not as pungent as the ones I made before, but great in a pinch!
Y'all this was so good! Caramelizing tomato paste is one of my new things. The leftovers were great for lunch the next day too. This is perfect for Meatless Monday or a Friday in Lent. If you like beans, you will love this! Full recipe to follow the montage.
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| So good! And the breadcrumbs look like bacon so you forget it is vegetarian! |
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| The simple cast. I had sourdough bread in my freezer leftover from Hogs for the Cause practice, score! |
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| Grind the bread up in the food processor. You won't use it all, save the rest in the fridge. |
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| Mmmm, browned breadcrumbs! |
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| A lovely combo! |
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| Add the rest of the ingredients to the pool and let it cook on down. |
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| Pin it for your next Meatless Monday! |
Tomato-y White Beans with quick preserved lemon and breadcrumbs (From Nothing Fancy by Alison Roman)
1/2 cup olive oil, divided
1 cup fresh bread crumbs (recipe below)
salt and pepper
1 small white onion, thinly sliced
4 garlic cloves, minced (remember, I like garlic, you can cut this in half)
3 tablespoons tomato paste
3/4 teaspoon crushed red pepper flakes
2 15-ounce cans of white beans, drained and rinsed
2 cups water (or chicken broth if you aren't keeping it vegan)
1/2 preserved lemon, thinly sliced (recipe and subs below)
Fresh Breadcrumbs:
Tear or cut a crusty loaf of bread into 1 inch pieces. You can leave the crust on. (I just used a couple of pieces of leftover sourdough). Pulse in a food processor until tiny coarse crumbs are left. Refrigerate or freeze in an airtight container until needed.
Quick preserved lemon (borrowed from Martha Stewart)
3 lemons (8 ounces), plus 3 tablespoons fresh lemon juice
1 tablespoon kosher salt
3 tablespoons sugar
Wash lemons in hot water (to remove any waxy coating); halve them lengthwise and slice very thinly crosswise. Combine with salt, sugar, and lemon juice in a mason jar. Let stand at room temperature 1 day, then store in the fridge for up to 2 weeks.
Or you can just squeeze some lemon juice over the top!
Happy Cooking!
Missy
Happy Cooking!
Missy
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