It's a busy busy time of year Chez Dairyland. E and I have been very much like two ships passing in the night (on the way to P's bedroom). Lots of things are rushed, esp. during the week. But no rest for the weary...we're still trying to put good food on the table, and trying not to break the bank in the process. So, I put some cannellini beans on to soak as I was rushing out the door yesterday am, mumbling something over my shoulder about "can we do something with those for dinner tonight?"
And I came home to the best bean pie/cassoulet/stew-y braise a guy could want on a cold, rainy Friday night. Crispy, light puff pastry, and rich, sausage-y beans... yummmmers.
As pretty as THAT is, take a look at what's inside:
I mean, seriously. Who wins? This guy. Love you, E. Thanks for dinner!
3 comments:
Love it!
So... have your husband boil some water and add maybe 3 cups of dried white beans. Cover. Turn off the heat. Let them sit until you remember they are there (in this case about 3 hours).
In some Olive Oil on medium in the dutch oven you cook everything in add a chopped onion, chopped 3 ribs of celery, and maybe chopped 3 peeled carrots (I like peeled carrots better). Cook until smooshy. Oh and maybe add a leek. Add the beans and all of their liquid, a beer (I used a Sierra Nevada Pale Ale because it was (a) in the fridge and (b) I would never drink it even though I LOVE beer), and a little stock (beef -- again, it was in the fridge, chicken or even just water would probably be fine) until the beans are just covered. Throw in 2 springs of thyme and 1 sprig of rosemary and 1 bay leaf. Cover. Put on low low heat on a burner. Forget it's there.
In an hour or three... cut up some sausage and cook until it's brown on the outside and raw on the inside. Add it to the beans. Cook some more (maybe another hour?). When you think it's done, taste it and add some salt and pepper.
Preheat the oven to 400. Thaw a sheet of puff pastry. Roll and cut out a pretty shape.
Brush with egg white if you're feeling fancy.
Bake for maybe half an hour (?) Just look at the puff... if it's golden, it's done. If it's not, cook more.
Cool before you eat or you'll wind up like Mike with a serious burn on the roof of your mouth.
a "guest post" courtesy of e!! looks wonderful. you're a goddess, elise :)
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