The warmer weather and longer days are doing wonders for my mood. It’s so nice to be able to soak up the sunshine and spend more time outdoors (while wearing a mask and practicing social distancing, of course).
A few weekend activities helped lift my spirits, too:
- Taking a drive to Treasure Island and ordering lunch to go from Mersea – I first learned about the unique dining destination while watching Check, Please! The crispy tacos, fish and chips, and Parke’s chowder were all excellent.
- Perusing the College of San Mateo Farmers’ Market, purchasing a bag of Jacob’s Cattle beans from Blue House Farm and a loaf of whole wheat bulgur bread from Little Sky Bakery, and then preparing Alison Roman’s brothy beans and greens on toast – It’s a great option for breakfast, brunch or dinner.
- Treating myself to a Staub enameled cast iron deep oven (in white) since my current 5-quart pot is looking a little worse for wear
In other news, I was fortunate to witness two baby hummingbirds fledge their nest … and just like that, they were gone! I miss them dearly.
Recipe adapted from a newsletter by Alison Roman.
Brothy Beans and Greens on Toast
Makes 4 servings
Ingredients
- 7 tablespoons olive oil, divided, plus more for finish
- 1 large onion, unpeeled, quartered lengthwise
- 1 head garlic, halved crosswise
- 1 lemon, halved crosswise
- 5 sprigs fresh thyme
- 2 sprigs fresh sage
- 2 bay leaves
- 3 dried red chiles
- 1½ cups dried beans (see notes*)
- sea salt, to taste
- 4 slices crusty bread
- 1 pound dandelion greens
- freshly ground black pepper, to taste
- soft-boiled eggs, shaved Pecorino Romano cheese, fresh mint and dried chili flakes (for serving, optional)
Instructions
- Heat 4 tablespoons olive oil in a large pot over medium heat. Arrange onion, garlic and lemon, cut side down, in the pot. Cook, without stirring, until they start to brown on the bottom, 3-5 minutes.
- Add next five ingredients (thyme through beans) and 6 cups water. Season with salt and bring to a boil over high heat. Reduce heat to low and simmer until the beans are tender, 1-2 hours. Add more water, if necessary, to keep beans submerged.
- Heat 2 tablespoons olive oil in a fry pan over medium-high heat. Add bread to pan and cook for 2-3 minutes on each side until golden brown and crispy. Transfer to a plate and set aside.
- In the same fry pan, heat remaining 1 tablespoon olive oil over medium heat. Add dandelion greens, season with salt and pepper, and cook until just barely wilted, about 1 minute. Transfer about half of beans and liquid from pot to pan and stir to combine. (See notes**) Cook until heated through, 1-2 minutes. Season with additional salt and pepper to taste.
- Spoon brothy beans and greens onto prepared bread. Drizzle with olive oil and top with soft-boiled eggs, Pecorino Romano cheese, mint and chili flakes, if using.
Notes
*I used Jacob's Cattle beans.
**You will have extra brothy beans after assembling the dish; store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
**You will have extra brothy beans after assembling the dish; store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
