When The NYT Cooking shared this recipe for a tomato-and-bean-laden casserole, I wanted to try it right away. It looked a lot like these "pizza beans" (without the ridiculous name) I made a hundred years ago and still remember fondly.
Ali Slagle's creation checked off all the best boxes: one-pan recipe, easy instructions, single-digit number of (mostly pantry-staple) ingredients -- including A TON of broiled, gooey cheese. It was settled. I would take the recipe for a test drive that very night.
Subs:
Because sometimes you have to work with what you've already got...
- Red kidney beans instead of white. (Slagle also suggests using chickpeas. The thing is, we've made sooo many chickpea dishes since the pandemic began, I've reached max capacity.)
- Cheap marbled cheddar instead of mozzarella.
Sides:
The beans are perfectly filling on their own, but your plate will look kind of sad and lonely.
Made plain quinoa in the Instant Pot (more on that contraption another day), split the batch in two, toasted one portion on the stove top with cumin + paprika, the other with oregano + onion powder + chili flakes.
Conclusion:
I'm a big fan! Cozy, comforting, super hearty. Again, this dish might be weird to serve on its own, but felt like a complete dinner with the quinoa. (Thick-cut, crusty, buttered bread would be another terrific side.) Pair with a bottle of red wine. So, so good!
Luckily, I screenshot the recipe before it got stuck behind an annoying paywall. Feel free to hmu if you'd like a copy ;)
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