I was certain it was June, just last week. Our garden had just been planted, and the ruby red rhubarb that we inherited with the house was flourishing. It lead itself to a rhubarb simple syrup that made great gin and tonics for our usual night cap.
But it’s suddenly October, the tomatoes running on borrowed time to convert from grassy green to burnished red. And I’m just begging for one more caprese salad.
While at the same time, planning our first Friendsgiving, with our new pals we’ve come to know in our neighborhood. Something I’m very grateful for, because as you know, you don’t get to pick your neighbors when you move.
These Orange Butter Glazed Brussels and Butternut Squash always have a place on the table too. And these Tuscan White Beans are a new side dish recipe that seem too simple to be amazing, but truly, they are!
Why is the IP my preferred method? Because NO SOAKING! And they acquire the absolute perfect, creamy texture that I struggle to achieve on the stovetop.
Here are a few of my other notes:
What type of dried white beans should I buy?
Cannellini beans (used often in Italian cooking) or Great Northern Beans are great choices. They’re silky smooth when cooked properly, and have a slightly nutty flavor.
What makes the beans “Tuscan”?
Beans make up a large part of Italian culture, particularly Tuscany, home of the mangiafagioli, or bean eaters. You’ll find them at nearly every meal, made very simply, like this recipe, with herbs and lots of very fresh olive oil.
I elevated my version this dish by frying fresh sage into crunchy, delicate bliss, and capers – for a complementary salty, earthiness. YUM.
What kind of olive oil should I use?
The best extra-virgin olive oil your wallet can afford! The olive oil is an essential part of this dish, and you’ll really taste it’s rich, luxurious, fruitiness. So make sure you enjoy the taste of the oil you’re using.