Happy Foodie Friday, dear reader. In keeping with the theme of quick and easy meals, I’m going to share with you one of my more recent discoveries for a quick, simple meal. I go through phases of interest in various cultures. A few years ago, I was into everything British. I planned a make-believe summer-long trip across the pond. My bib overall-wearing buddy is well aware of the fact that when we retire, I plan to spend an entire summer in England, with or without him…preferably with him. On this trip, I want to see everything I’ve ever read about, seen, or imagined in jolly ol’ England.
Part of my time spent researching everything British included food and recipes from British kitchens. One of the more curious recipes I came across was beans over sourdough bread. During the pandemic, I stocked up on canned food, including various beans. My bean is a picky eater, but one of the few things she will eat without complaint are beans of all sorts. Beans are high in fiber, low in fat, and a good source of non-animal protein. The fact that my picky child will eat them is a pleasant surprise. One can only eat so much chili, so looking for recipes that included beans and were not soup became a priority.
When we were sheltering in place, running to the grocery store for sourdough bread was not an option. Making sourdough bread from scratch also was not an option. I have no fundamental skills when it comes to baking. Any recipe that calls for yeast is dismissed because I kill the yeast. Even with the aid of a bread machine, my success rate with bread baking is about 50/50. I also feel like claiming 50/50 is generous, but I digress.
Instead of sourdough bread, I would make biscuits with Bisquick Baking Mix. I prefer to make the drop biscuits, but one bib overall wearing pain the a$$ demands cutout biscuits “made with love.” He is exhausting sometimes. We have eaten beans with sourdough bread and biscuits, and I have no preference for either. I am good with whatever we have on hand. Without further delay, I share with you my take on the British staple, beans over sourdough bread or biscuits.
Beans With Sourdough Bread or Biscuits
Ingredients:
2 Tbls. Olive Oil
1 14 oz. Can White Canelli Beans or Navy Beans, Rinsed and Drained
1 14 oz. Can Diced Tomatoes
1 Clove Garlic, Minced
1 Small Red Onion, Finely Chopped
1 Sprig of Fresh Rosemary or 1 Tsp. Dried Rosemary
1 Tsp. Black Pepper
Directions:
Heat the olive oil in a large skillet. Add the minced garlic and finely chopped onion. Saute until fragrant, about five minutes.
Next, add beans, tomatoes, rosemary, and pepper. Heat until bubbling and simmer for 15-20 minutes.
Place sourdough bread slices or biscuits on a plate. Top with hot bean mixture. Drizzle with a bit of olive oil and sprinkle with more pepper if desired. You may add an over-easy egg on top if you want added protein. Adding an egg is how The Bibbed Wonder likes to eat his beans and biscuits.
Serve hot, and enjoy.
I enjoy researching different cultures and the foods they enjoy. Don’t be afraid to try something new and unusual. Just because it is different from what we eat in our daily lives doesn’t mean it isn’t delicious. On this Foodie Friday in January, stay safe, be smart, stay curious, expand your borders in the kitchen, and keep washing your hands. Especially wash your hands when you are cooking. Nobody likes germs or botulism…insert wink here.