I’ve flown over the pond to summer, leaving my husband to endure the worst of a rainy California winter without me. No cozy stews shared by the fire. Nope, I’m eating mangos and he’s cooking for himself without a BBQ. And, he’s doing fine.
I sent him a sort of neener-neener photo of my mango breakfast and he sent me back a photo of his yummy bean dish. You have to know how much I love beans to understand how this is his neener-neener to me. I love beans, every type and every preparation of them. We have them here in Australia as well, during the summer and I’ve been making bean dishes – cold salads mostly, but still beans.
My husband’s dish did look cozy. I asked him to share the recipe, knowing it would embody the elegant simplicity he brings to food when he is a bachelor in the kitchen (he is known to enjoy an obligatory salad by standing in front of the fridge and stuffing field greens into his mouth and calling it ‘good enough’ – and that’s not how we do it when I’m there).
Frank’s Bachelor Night Beans
- Soak some white beans (navy or cannellini) overnight in the cooking pot.
- Drain water and then add new water. Leave about an inch or more covering the beans.
- Add crushed garlic, small rosemary sprig (no salt until finished), and a dash of olive oil to the pot.
- Bring to a boil, then turn down to simmer. Cover pot partially with a lid and cook until beans are as soft as you like. Add salt to taste just before the beans are done. Keep an eye on the pot and stir the bottom occasionally to be sure there is enough water for cooking. Beans will take about 90 minutes or so to cook.
- While beans are cooking, boil some brown rice.
- Make enough for two days at least.
- Serve beans on rice topped with shaved aged cheese and a drizzle with olive oil (or truffle oil) and salt to taste.
My husband’s email says at the bottom:
Oh man, super easy. Maybe later I’ll give you my chicken recipe xxoo
He’s okay. Now, I wonder how the dog is doing without me…