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Cannellini Bean Salad

This is a random recipe I came up with because:

  1. It was raining outside.
  2. We had some random veggies to use up.
  3. I really want more bacon in my diet.

For a random, self-invented recipe this dish came out really good. It is clearly a dish meant for innovation and switcheroos. Say for instance that you don’t have 4 stalks of celery that have been sitting in your fridge since you made Kim’s Yummy Pasta (for our less frequent readers, that was a good 2 months ago), well heck my friend, simply don’t add it. On second thought, celery is part of the holy French trinity of the Mireprox so maybe it is better not to mess with a good thing. Actually if a bag of celery cost about a $1 and can last in the fridge for over a month, maybe it is better to have around just in case… Shit this really isn’t helping me tell the story of how I just threw this dish together in a playful manner. Maybe it is just better to follow this little recipe I invented.

For those of you looking for smart ass food trivia that will help make you feel superior than your friends, Cannellini beans can also be referred to as White Kidney beans. However, your friends will probably be more impressed by Cannellini than White Kidney beans, so you might be on your own. Also friends that are more impressed by you talking about food than cooking it are not real friends…or you should stop talking and start cooking. Like I am about to do….

Cannellini Bean Salad

Directions:

  • 1 15 oz can Cannellini beans, drained and rinsed
  • 2 strips of bacon, minced
  • 3 cloves of garlic, minced
  • 6 or so sage leaves, minced
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp rosemary, minced
  • 1/4 cup onion, minced
  • 1/4 cup celery, minced
  • 1/4 cup carrots, cut into match sticks, (I just quartered some baby carrots)
  • 1/3 cup water
  • Salt

Ingredients:

  1. Cook the bacon over medium heat in a sauce pan until the fat starts to render and the bacon browns.
  2. Add the carrots, celery, onions, thyme, oregano, and sage and cook until the vegetables begin to soften, about 5 minutes. If things look a little dry add some oil. What the heck, add some oil even if it doesn’t.
  3. Add the beans and water.
  4. Cook over medium-low until the water has almost all evaporated. Stir every now and then. Add salt to taste.

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