A night last summer, I was lying on my bed, sending text messages to Instagram recipes. This is my liquidation ritual after sleeping my daughter: as soon as the sound machine continues, I drag me into my own bedroom, where I lie in silence for 10 minutes, navigating ocariously on my Instagram Discover page for the latest easy recipes of a single pruning that I will never do. If something looks good, I will send it to me as a reminder. But the truth is that most of the nights I am too beat to try something new. Unless you see In fact Well and In fact Easy, and I already have the ingredients, it will not happen.
But a fateful night last summer, I terrified something that verified the three boxes: marry the butter beans with creamy cough sauce. It was a basic bean dish made with mostly ingredients of the pantry and only 10 minutes of cooking time. I thought it was worth it, even if it weren’t as good as it was seen on Instagram. And here is the wild part: it was. It was good to “marry with me.” In fact, I am quite married to this recipe. During the last year, I did, on average, twice a week. I do so often that I buy bulk ingredients.
There are a lot of recipes “Marry Me” (including the original ME chicken and its predecessor, the commitment chicken). But this is the one that I keep coming back. Most of the nights, I will still lie on the reels of text message recipes for me (my discover page is half beans now, I love it). But this is what I send to everyone else.
Consider the butter beans with creamy cough sauce
Sarah Bond recipe
2 tablespoons of butter
4 garlic cloves, chopped (I press!)
1/2 teaspoon each: salt, oregano, crushed red pepper flakes and smoked paprika
1/4 teaspoon of black pepper
1/2 cup of sun -dried tomatoes, more or less chopped
2 cans of 15 oz butter beans (see note #1, then)
1/2 cup 1 cup of vegetable broth
1 cup of chopped spinach (or more)
1 cup thick cream (or half and half, 236 ml)
1/2 cup of grated Parmesan
2 tablespoons of fresh basil
In a pan or large pot, heat butter, garlic and condiments over medium low heat for approximately 2 minutes, until the garlic is fragrant. Add the tomatoes, beans and broth dried in the sun. (Sarah suggests 1/2 cup of broth for a thicker sauce, or 1 cup for a thinner, which can be better if it serves the beans on paste or rice). Continue cooking over medium heat, discovered, for 5 minutes.
Remove from heat and add the spinach until it goes (I add tons more than what is required, an excellent way of adding volume and texture without altering the taste). Then add the cream, parmesan and basil. Serve only with crispy bread, on rice or pasta.
Note #1: Depending on where you live, butter beans can be called large beans of Lima. In New York, where I live, it can be difficult to find the big beans, and I never bother to hunt. I use Cannellini beans, large beans from the north or the white beans available.
Note #2: When cooking for me, I omit the cheese and red pepper flakes because I am not a fan. In general, I also skip my basil, because I don’t have it close. Sometimes I also add a large touch of cream instead of measuring a complete cup. I say this because, although I encourage you to try Sarah’s beautiful recipe as written, I want you to know that even if you don’t have everything at hand, it will probably remain great!
Does anyone else have a viral dish that was up to exaggeration? One of these nights I will have to do something others.
PD: Five ways to wear a roast chicken and the best strawberry snack cake.
