Braise a pot of beans one day, eat well for the next several. It's the laziest, most delicious way to fill a week with food that I can imagine.
Day 1 eat a bowlful of beans, on their own or alongside a roast or spooned over rice.
Day 2 fry some beans until crispy and top with sauteed greens and a poached egg.
Day 3 puree some of the cold beans with garlic, fresh lemon juice, and olive oil and eat the spread with chips or smeared generously on grilled bread.
Day 4 puree some of the warm beans with chicken or vegetable stock and eat piping hot as soup, topped with crispy Brussels sprouts and toasted walnuts (fry sliced Brussels in hot olive oil/butter combination).
Your ideas? Share them!
The soup pictured is made with chickpeas, although the foolproof recipe - via Cafe Levain chef Adam Vickerman - is written for white beans. His technique works for whatever beans you like, so experiment away! (Leftover beans freeze beautifully, by the way.)
Original recipe for Braised White Beans at TC Taste/Minnesota Monthly Magazine.
