Jonesinforfood


Scrumptious Smashed Bean Something
July 14, 2009, 3:26 am
Filed under: Main Dishes

I’m not sure what to call this dish, but it was what was for dinner and it was delicious!  I thought about calling it a “stewp” like Rachel Ray calls anything thicker than a soup but not quite a stew, but I couldn’t bring myself to do it.    It’s really just my own take on a vegetarian cassoulet dish that I read about on epicurious one time. 

Regardless….it’s good.  Check it out~

Smashed Bean Something

2 medium sized leeks, cleaned and chopped into pieces (white parts only)

10 to 15 baby carrots, cut into small rounds

3 ribs of celery, chopped

1 can white Cannellini beans

1 quart of vegetable stock

olive oil

salt & pepper

1 T. Herbs de Provence

3 cloves of garlic

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In large skillet, add about 2 T of olive oil, chopped leeks, carrots, celery and garlic (put through a press or diced finely).  Cook the vegetables in the olive oil, stirring periodically, until the celery and carrots begin to soften.  Add T. of Herbs de Provence and stir in to mix.

Add vegetable stock and can of beans and reduce heat to a simmer, uncovered.  Continue stirring peridically for 10 to 15 minutes as carrots, celery and leeks continue to soften and vegetable stock begins to reduce.   While mixture is simmering, begin to make the breadcrumb topping below.

Once carrots are softened and mixture is beginning to reduce and thicken, use a fork to mash the beans to further thicken the mixture. 

Bread crumb topping

1 baguette

olive oil

2 cloves of garlic

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Preheat oven to 350 degrees.  Slice half of the baguette into crostini for toasting. 

Process other half of baguette in food processor to make a course bread crumb mixture.    Put bread crumbs into an oven safe baking dish and toss with 1 or 2 T. olive oil, and 2 cloves of garlic, put through a garlic press.  Toast mixture in oven, stirring periodically, until bread crumbs begin to brown and crisp.

I took my crostini slices from the other half of the baguette, drizzled lightly with olive oil and toasted them next to the bread crumb mixture until crisped.

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Once vegetable mixture is thickened to your liking (like a stew thickness), serve in soup bowls topped with garlic breadcrumb mixture with crostini on the side.

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3 Comments so far
Leave a comment

I’d totally eat that. It sounds delicious.

Comment by Alicia

Thanks Alicia! I wasn’t so sure about this one, but I truly loved it! I told D.Jones it felt like something some Italian countryside family might be enjoying. Totally rustic and basic and delicious!

Comment by whatsupwiththejoneses

Yum! I love thick soups with anything bready on them and that’s exactly it! Looks good.

And your peach pie mix up there is making me absolutely crave peach pie. Curse my oven situation.

Comment by jae




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